A couple of weeks ago I posted a recipe for Mexican Wedding Cookies and asked y’all what other Paleo Christmas cookie recipes you would like me to share. Here is a comment that was left by reader Marlene Placido requesting one of my all time favorite cookies:
I have been looking for years for a recipe for a raspberry thumbprint almond cookie… a traditional Christmas cookie from maybe one of the Scandinavian countries.
With only six ingredients total, my Raspberry Thumbprint Cookies are one of the easiest cookie recipes you can make during the busy holiday season. Looking for other gluten-free Christmas cookie recipes? Try my Star Cookies (which make wonderful rollout Paleo sugar cookies) or Gingerbread Men Cookies. Just be sure to use the recommended brand of almond flour –more on that below.
Wondering which types of almond flour will yield perfect results in this (and my other Christmas cookie recipes)? Check out my almond flour page. Please note, that there are certain brands of almond flour that will not work at all in my recipes; for more information please view the aforementioned almond flour page.
I’ve been making these healthy, lightly sweetened Raspberry Thumbprint Cookies for years, and they’re one of my favorites. In Sweden they are referred to as hallongrotta, here they’re known by many names including: jam thumbprint cookies, almond thumbprint cookies, and shortbread thumbprint cookies. Whatever you call them, they’re absolutely delicious. Happy baking and Merry Christmas to you my dearest readers!
Comments
128 responses to “Raspberry Thumbprint Cookies”
I have made these many times and we love them! I add 1extra tsp of coconut oil and repair the big cracks that form as I make the indentations for the jam. If you use both hands when forming the shape, they turn out beautiful, and if you are really careful you can make them into heart shapes. We have used raspberry, cherry and blueberry jams. Thanks again Elana!
You’re welcome Mary!
Hi I’m 8yo and I love baking your recipes. I baked your thumbprint cookies and got a lot of spread while in the oven. Would you recommend refrigerating the dough before putting it in the oven to prevent this?
Nola, that shouldn’t happen. Did you switch any ingredients? :-)
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