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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.

Prep Time:10

Cook Time:20

Total Time:30

Recommended Equipment

baking sheet

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

Servings:

Calories: 167kcal

Author: Annemarie Rossi

Cost: $.36 per serving

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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.