Healthy Raspberry Thumbprint Cookies with Almond Flour

Better-for-you Raspberry Thumbprint Cookies made with almond flour and homemade raspberry chia jam! A lower sugar, soft, perfectly sweet treat that comes together in no time. These are a reader fave done in 30 minutes!

Itty bitty thumbprint cookadees! Have you ever made them?! Do you love them?

I had not. There's a first time for everything. Today we're adding a lusciously fruity holiday cookie (truly an anytime cookie) to our arsenal so my healthy snickerdoodles and healthy monster cookies have a raspberry friend.

I've been enjoying the splendid summer sensation that is the humble frozen raspberry all year long thanks to the freezer aisle. Since the berries are flash frozen at the peak of freshness within hours of harvesting, that divine flavor and nutrition is locked in for life, yo.

Raspberries...oh so good for you!

Once the dietitian in me learned that raspberries have more fiber than any other berry (a whopping 9 grams per cup...OMG) plus 60% of the daily value of immune-boosting vitamin C, I fell even more in love with them than before.

One of my favorite ways as of late to enjoy them is heating a huge handful in a pot with chia seeds and maple syrup for a quick pancake and oatmeal topper.

Did you know red raspberries are among the few plant foods that offer a source of both ellagitannins and anthocyanins? What are those very large and cumbersome words, you ask?

The low down on ingredients

Now lettuce chat about what makes these healthy cookies so divine. I adapted the recipe from my Ginger Snap Cookies, so if you've made those dreamboats, you already know how good this new recipe is destined to be.

• Almond flour: I developed this recipe with almond flour as the base of the dough. You know how much I adore this stuff! Unfortunately there is no sub here because it's so unique in flavor, texture, and fat makeup.
• Coconut oil: Solid coconut oil is the fat of choice here for ideal texture.
• Frozen raspberries: Sweet and tart and delicious for our homemade chia jam. You could also use store-bought raspberry, strawberry, blueberry, or apricot jam to save time!
• Chia seeds: This itty bitty nutrition powerhouses that help us make jam due to their water absorbing abilities. So high in fiber, too!
• Almond and vanilla extract: I love the flavor almond extract adds here! Don't skip it.

The magic's in the chia jam

Now the chia jam is the icing on the cake, my friends. Since the cookies are mini and can't hold a ton of jam, I would literally dip each one in extra jam prior to shoving in my face. There will never be enough raspberry chia jam in this world. Of that I am certain.

Spread her on toast, atop oatmeal, or deliver directly to your face hole with a gob of peanut butter. So. Good.

I made the raspberry chia jam the day before and kept it in the fridge so it would be nice and set and ready to go. It freezes well, too!

Did I mention they're 100% vegan, paleo-friendly, and gluten-free? Happy holidays to us!

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