Mother’s Day is right around the corner, and what better way to to show your mom some love than freshly baked homemade cookies? I’m planning to make a batch of these yummy thumbprint cookies for my sweet and strong mom. These cookies are soft, delicate and go perfect with breakfast-in-bed, brunch or afternoon tea. They make a great after dinner dessert too. You can feel good about stuffing your mama (and yourself) with these gorgeous cookies because they are full of whole grains and plant-based protein.
The center of each cookie is filled with raspberry preserves. Look for preserves made with all natural ingredients and the finest quality whole fruits, that are non-GMO Project Verified, with no high fructose corn syrup, no artificial coloring or no preservatives added.
Gluten Free Raspberry Thumbprint Cookies
- Total Time: 21 minutes
- Yield: 20 cookies
Description
Soft, sweet gluten free raspberry thumbprint cookies are just the treat that Mom needs this Mother’s Day.
Ingredients
- 1 1/4 cup almond meal or almond flour
- 1/3 cup chickpea flour
- 1/4 cup ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup raw (unsalted nut or seed butter (you can use roasted but I prefer raw - my favorite is almond butter)*)
- 1/2 cup maple syrup
- 1 teaspoon pure vanilla extract
- 20 teaspoons raspberry preserves
- 1/3 cup raw (unsalted nut or seed butter for drizzling (optional))
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large mixing bowl combine dry ingredients (flours, flaxseed, baking powder and salt). Stir in the wet ingredients (nut or seed butter, maple syrup, vanilla extract). Once a smooth dough has formed, using a retractable cookie scoop (1 tablespoon size), scoop out the dough onto the prepared baking sheet leaving about 2 inches between each cookie. You should have about 20 balls just smaller than the size of golf balls. Lightly wet your hands and roll the scooped dough into perfect balls. Then using a wet thumb, gently press your thumb into the center of each cookie dough ball to form a small circular well. Add about one teaspoon of the jam into each well.
- Bake for 11 minutes until the cookies are lightly golden. Let the cookies cool on the baking sheet for 10 minutes.
- Optional: Spoon the nut or seed butter into a plastic bag and snip off one corner (tiny snip). Pipe the nut or seed butter over the cookies in a zig-zag pattern. I recommend using the same nut or seed butter that you use in the cookie batter.
- Carefully transfer the cookies to a cooling rack to completely cool. Store leftover cookies in an airtight container in the refrigerator for up to 1 week. Or, store in the freezer for up to 3 weeks.
Notes
* Make sure whatever nut or seed butter you are using is fresh and runny (not dried out and hard). A fresh, new refrigerated jar works best. Just make sure you stir the new jar first to distribute the oil on top evenly. My favorite choice is raw, creamy almond butter from Trader Joe’s.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Baking
Frequently Asked Questions
Can I use a different type of preserves instead of raspberry preserves?
Yes, you can substitute with other fruit preserves, but keep in mind that the flavor will change based on the type you choose.
What kind of gluten-free flour should I use for these cookies?
A gluten-free all-purpose flour blend works best for this recipe, as it will provide the right texture and consistency for the cookies.
Is there a specific technique for making the thumbprint indentation?
To create the thumbprint, gently press your thumb into the center of each cookie before baking; this will ensure the preserves have a nice spot to fill.
If You Liked This Recipe, You’ll Love These
- Raspberry Pancake Sandwiches
- Raspberry Cream Cheese Pastries
- Raspberry Preserves and Pâté Choux Bites
- Salted Hazelnut Chocolate Chunk Shortbread
