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.

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.
Print Recipe
These raspberry thumbprint cookies are a delicious, healthy dessert or snack. This is an easy recipe to make for a Christmas cookie swap.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Recommended Equipment

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.

Approximate Nutrition Info

Calories: 167kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 90mg | Potassium: 51mg | Fiber: 2g | Sugar: 9g | Vitamin A: 32IU | Vitamin C: 0.4mg | Calcium: 32mg | Iron: 1mg
Servings: 15
Calories: 167kcal
Cost: $.36 per serving

This recipe may contain affiliate links. A purchase or click through one of these links may result in a commission paid to us at no additional cost to you.

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.

18 Comments

  1. 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

  2. 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.

  3. 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

      1. Ooh, I’m thinking a Hershey kiss instead of jam would work! Not as healthy but tasty 🙂

      2. 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.

    1. 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.

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