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almond flour cookies recipe With Raspberry Thumbprint Jewel
- Total Time: 40 minutes
- Yield: 16 cookies 1x
- Diet: Gluten-Free, Low Sugar, Vegetarian
Description
These almond flour cookies with raspberry thumbprint jewels are an easy-to-make, wholesome, and delicious treat, perfect for busy families or those seeking gluten-free and lower-sugar options. They offer satisfying sweetness without guilt, making them a fantastic family-friendly snack or dessert.
Ingredients
- 1.5 cups blanched almond flour
- 0.5 cup coconut oil, solid
- 0.25 cup maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
- 0.5 tsp baking soda
- 1 pinch sea salt
- 0.5 cup raspberry jam (no-sugar-added preferred)
Instructions
- Preheat Oven & Prep Sheet: Preheat oven to 350(F) (175(C)) and line a baking sheet with parchment paper.
- Whisk Wet Ingredients: In a medium bowl, combine softened coconut oil, maple syrup, egg, and vanilla extract until smooth and well-blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, baking soda, and sea salt.
- Mix Dough: Gradually add the dry ingredients to the wet, mixing until a soft, pliable dough forms, avoiding overmixing.
- Form & Indent Cookies: Roll the dough into 1-inch (2.5 cm) balls, place them 2 inches apart on the baking sheet, and gently press a 0.5-inch deep thumbprint into the center of each.
- Fill Thumbprints: Spoon about 0.5 teaspoon of raspberry jam into each thumbprint indentation, ensuring it does not overflow.
- Bake Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown and the jam is bubbling slightly.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
To ensure cookies hold shape and jam doesn’t spread, chill the dough for 15 minutes before baking. If dough is too crumbly, add 1 tsp more melted coconut oil. Enhance flavor with extra vanilla or a pinch of almond extract. Use finely ground blanched almond flour for best texture and (no-sugar-added) jam for a healthier option. For a vegan alternative, substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (25 g)
- Calories: 160 calories
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 13 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 4 mg