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
124 responses to “Raspberry Thumbprint Cookies”
Hi Elana,
Just found this recipe. I know it’s an old post, but I hope you get this, the recipe sounds really easy. What is the weight of the flour needed? I find the consistency changes so much and you can’t go by cups.
Thanks!
Michelle, thanks for your comment. My recipes don’t use weights as they are very forgiving :-)
I am using the recommended almond flour and they are SUPER crumbly. I have taken to kneeling and squeezing the “dough” to try to get it to stay together. It’s not dough like at all…WHAT SHOULD I DO? I need these tonight♀️
Mary, thanks for your comment and I hope your holidays were fantastic! We had the boys home from college for Christmas and it was amazing! If you use a food processor as called for in the method of this recipe, the dough will not be crumbly. Also be sure to use the amounts of honey and coconut oil called for. You can also scrape down the sides of the food processor with a spatula to help incorporate the liquid and get the desired consistency for the cookie dough. Let me know if you have any other questions :-)
Hum, here’s a question – can I freeze these cookies?
Janice, I haven’t tried that so not sure :-)
Is honey necessary in the recipe? May I replace it by thick applesauce?
Ania, I haven’t tried that so not sure :-)
I have been on this gluten free, now dairy free journey for 12 years now and you were the first blog that I found. Am often disappointed when I go out to places were they have gluten free desserts and treats- they certainly do not use your recipes, why can’t people figure out that dairy can be substituted with alternative milks, oils, etc. and there is more to life than Red Velvet Cupcakes! I never have to even tell people they are gluten free as they taste just the same as what they are used to eating. Thank you so much Elana! You rock!
Cathi, thanks so much for your high praise! Glad you are enjoying my recipes :-)
Hi Elana, I just made these cookies and they turned out pretty good. A little crumbly. I was wanting to inquire about which brand of almond flour, and if have a post on that. I clicked on the almond flour link, and it redirects to a page with a lot of recipes using almond flour. I scrolled through but didn’t see a page addressing which almond flour to use and why. Thank you for your time.
Hope, thanks for your comment! Here’s a link to my Almond Flour page for you:
https://elanaspantry.com/almond-flour-ingredient/
Let me know if you have any other questions!
Elana
This is such an easy wonderful looking recipe and I cannot wait to make these! I was wonderingly how to store them and how long they are good for. Thinking about marking these with me kiddos and giving out for Christmas if they turn out well. Thanks for all your wonderful recipes!
Jennifer, thanks for your comment! I let these cookies cool overnight on the counter and then store in the fridge for up to one week :-)
Hi Elana,
I just made these and… oh my soul… they are just perfect! Our honey here in NM tends to be quite strong in flavor, so I used half maple syrup, half honey. Perfect! I hope you have a wonderful holiday season and that your symptoms stay far far away. (PS, I also made the Mexican Wedding cookies today ..yum! and just got my bread pan in the mail to make Bread 2.0. Thanks again for all of your tireless work for those of us with health problems. … :) Samantha
Samantha, I hope you also have a wonderful holiday season! And thanks for letting me know these are just perfect!
A local bakery (central coast CA) makes these and the cookie is quite grainy, and it is wonderful. So, does anyone suppose 1/2 almond flour and 1/2 almond meal?? I think I will try it… On the outside of the bakery thumbprints there are finely ground almonds with a large dollop of jam in the middle. I will try and post my outcome.
Meg, thanks for your comment! I hope you’ll let us know if your experiment works :-)
These came out really yummy. I did use regular canola oil and agave syrup instead of coconut oil and honey,but a great quick snack, looking forward to trying with other types of nut flours
Adina, thanks for letting me know these are really yummy!
i wonder if i can use Maple syrup in this?
Susan, I think that might work. If you try it I hope you’ll let me know how it goes :-)
Have Something to Add?
Your email address will not be published. Required fields are marked *