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.
Raspberry Thumbprint Cookies
Ingredients
- 2 cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 3 tablespoons coconut oil, melted
- 2 tablespoons honey
- ¼ cup raspberry jam
Instructions
- In a food processor combine almond flour, salt and baking soda
- Pulse in coconut oil and honey until dough forms
- Scoop batter 1 tablespoon at a time onto a parchment paper lined baking sheet
- Press your thumb into the center of each cookie to make an indentation
- Place ½ teaspoon of jam in the center of each cookie
- Bake at 350°F for 8-10 minutes until golden brown
- Let cool on the baking sheets
- Serve
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!
anonymous says
This may be one of our all-time favorite recipes! These NEVER last more than a day. One thing, I have made these five times, and every time I’ve had to add extra coconut oil. I am using all the correct ingredients and brands. Maybe because I don’t use a food processer? If I don’t add it, they are simply to crumbly to form any kind of shape. Other than that, SO DELICOUS! Definitly recommend to anyone thinking about trying this recipe. Another great recipe is Elana’s Paleo Chocolate Chip Cookies (the original one). Love your site! Keep up the good work.
Marjie Morrison says
Fantastic recipe! These come together easily and get eaten rather quickly. They solve my craving for a bit of sweet. I did find that they cracked when I was making the thumbprint, but a few drops of water on my fingers took care of that! I made them with butter so they taste like a shortbread. Yum! In addition to raspberry, I used strawberry, lemon curd and orange marmalade. Shhh, don’t tell, but I eat a couple with my scrambled eggs in the morning. Another outstanding recipe, Elana. Thank you.
Elana says
Marjie, cookies for breakfast :-)
chaya slain says
I love this recipe but I always need to add a bit more liquid ingredients to help it come together. Usually an extra tablespoon of honey. Also I have subbed maple syrup and it’s delicious like that as well.
Elana says
Thanks Chaya!
cross-eyed Mary says
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!
Elana says
You’re welcome Mary!
Nola says
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?
Elana says
Nola, that shouldn’t happen. Did you switch any ingredients? :-)