Raspberry Thumbprint Cookies
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These raspberry thumbprint cookies are a delicious, healthy dessert or snack. This is an easy recipe to make for a Christmas cookie swap.
Raspberry is a bright flavor that I enjoy all throughout the year. We used to have a raspberry patch in our yard, and I loved making homemade jam with the berries.
These raspberry thumbprint cookies are healthy, but nobody will notice. They’re soft and delicious, and the combination of raspberry jam and vanilla cookies is just right with a cup of coffee or tea.
Raspberry Thumbprint Cookies Tips
The dough for these cookies is a little thin at first due to the melted coconut oil. Depending on how hot your coconut oil is, you may want to refrigerate the dough for a few minutes to make it easier to work with.
I like to use a one-tablespoon cookie scoop filled about halfway for these cookies. You can use a 1/4 teaspoon measure or your thumb to make a little well in the cookies for the raspberry jam.
This is a wonderful dessert for the holidays, but it’s great any time of year. I like to use my homemade raspberry jam when I have some on hand.
Try my chocolate raspberry pinwheel cookies for another delicious raspberry dessert.
Raspberry Thumbprint Cookies
These raspberry thumbprint cookies are a delicious, healthy dessert or snack. ($.36 per serving)
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Servings: 15
Calories: 195kcal
Ingredients
- 2 cups gluten-free flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 eggs
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 3 tbs raspberry jam
- 1 tbs shredded coconut
Instructions
- Preheat the oven to 350 degrees.
- Combine the flour, salt, and baking powder in a small bowl and set aside.
- Combine the eggs, coconut oil, maple syrup, and vanilla in a large bowl. Add the dry ingredients and stir to combine well. (If the dough is runny, refrigerate it for a few minutes to make it easier to work with.)
- Place the dough by heaping teaspoonful on a cookie sheet. With the back of a 1/4 teaspoon measure (or your thumb), press a small well in the middle of each cookie. Put 1/4 teaspoon of jam into each well.
- Bake for 8 to 9 minutes, or until the cookies are set. Remove the cookies to a cooling rack. Continue with the remaining dough.
- Sprinkle the cookies with the shredded coconut while they’re cooling.
Nutrition Estimate
Calories: 195kcal
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!
Price Breakdown
This recipe makes about 30 cookies and the total cost is $5.48, or $.36 per serving (2 cookies). Even with higher priced ingredients like coconut oil, gluten-free flour, and maple syrup, this is such an affordable treat.
Note: This recipe was originally posted in 2012. The photos and text were updated in 2018.
macy says
I love all of your recipes.
Annemarie says
Thank you so much!
macy says
Hi, what kind of coconut oil is it?
Annemarie says
I use Trader Joe’s organic virgin coconut oil, but there are many good brands out there.
Maryann says
I love raspberry. Thanks for a yummy cookie. I found you from the Gluten Free Friday Blog Hop
Annemarie says
Thanks, Maryann. I love raspberry too, especially on a cookie!
Cindy (Vegetarian Mamma) says
My boys would LOVE LOVE these! YUM We have been having such great recipes at our Gluten Free Fridays parties! I really appreciate you being part of the link up and part of the community! 🙂
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
I hope to see you again this week!
See you next week!
Cindy from vegetarianmamma.com
Annemarie says
Thanks, Cindy. These are a kid favorite.
Carrie @ My Favorite Finds says
Perfect! Healthy, but no one will know! Love it! Thanks for joining us in the cookie exchange!
Annemarie says
Thanks, Carrie. What a fun party you’re having!
Annemarie says
Thanks, Jill. The vanilla is delicious in these cookies, although I’m curious if vanilla extract would taste as good. If anyone tries these with extract, let me know how they come out.
Jill says
I really love vanilla beans, and I love that there’s no refined sugar in these. Brilliant!
Celiac Kiddo says
Oh, these look so lovely and are right up my alley! My picky daughter won’t eat anything with jam but I bet my son might, and I sure will 🙂 Love all your healthy and gorgeous loolong treats.
-Dana
Annemarie says
Thanks so much, Dana! Leave the jam off some of them for your daughter – they taste great plain too.
Celiac Kiddo says
Ooh, I’m thinking a Hershey kiss instead of jam would work! Not as healthy but tasty 🙂
Annemarie says
Great idea, Dana. Your kids won’t be able to resist that version! And now you’re reminding me that this is the season for peanut butter cookies.
Amy says
Yummy! Do you think I could use regular flour at the same measure as the gluten free?
Annemarie says
Yes, Amy, but if you’re using whole wheat flour you should increase the liquid a bit so they don’t come out dry. I would try a couple tablespoons of water or milk.