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!
Aleesha Banks says
I’m loving this whole cookie series, and seriously impressed you had the time to make all these!
Elle says
These probably are one of my favourite cookies to buy as a little treat. I just love the raspberry jam in the middle.
However, I haven’t had them in a long time. The ones in stores are usually full of far too much butter.
I’m glad I can now make a butterless and healthier version at home!
I will be bookmarking this recipe and trying it soon.
Kate @ Fit for Real Life says
Just wanted to tell you, Elana, that despite not having the right almond flour for this recipe, it worked out pretty dang well! The final product tasted great, and probably the main thing that was hard to do with my almond flour was the forming of the dough. Mine was crumbly and I had to work hard to make it into cookie shape, and I’m sure your recommended brands would have been easier to use. The final product though tasted great and was a hit with my family at Christmas! Thank you!!
Teresa says
Thought I would share some additions and substitutions…I added a 1/2 tsp of almond extract as well as 1/4 tsp vanilla extract. I also subbed out some of coconut oil for butter – used 1 tbs of coconut oil & 2 tbs of butter. The cookies were a big hit at our house!
Deb F says
Made your thumbprint cookie recipe yesterday & they were fabulous! They have always been my favorite cookie to make at the holidays , I am so happy to have this healthier version. Thank you for all your hard work and for sharing all your delicious recipes with all of us! Happy holidays to you and your family!
Terri says
Thank you SO much for posting these recipes! I have used almond flour for years based on your recommendation but just found out I can’t eat dairy or eggs either :( These are fantastic! I made them tonight and they are SOOOO good!
Pat in FL says
Hi Elana. Thank you so much for this recipe. I just made them. Half were with raspberry jam, the other with apricot. I also added a tsp. vanilla and about 1/2 tsp almond extract. WOW. Just wonderful. They flew off the cookie sheet and were devoured with enthusiasm.
It’s such a simple recipe for me to tackle because I’m not much of a baker, though I do make bread regularly.
I so appreciate all the time and effort you commit to perfecting these goodies and sharing them with us.
Thank you again and best to you and yours in the New Year.
amber says
What a lovely, simple recipe.
Thank you for your continued inspiration, healthy and thoughtful recipes.
Wishing you and your family an amazing New Year!
Be Well,
–Amber
Sophie says
I was so looking forward to trying these, but I have run into a problem and was hoping someone might have some suggestions. I made them as written, except omitting the honey (I don’t eat sweeteners). I baked them longer than suggested (my oven tends to take longer, and they weren’t browning at all). I finally took them out after about 20 min, let them cool, but they are mushy. My question is: could omitting the 2 T of honey make that much of a difference? Do you think they needed to bake longer? The edges did start browning as I took them out. I did taste them (using a fork)- I enjoyed the taste, but the texture was a bummer for my kids. Any thoughts would be appreciated!
Gina says
I followed the recipe exactly, and mine also came out mushy. Any one else have a solution?
Susan says
This was the only recipe from Elana’s Pantry that I felt I needed to alter, I added an egg. I felt it needed something to bind it, it seemed like it was just falling apart.
The yummy part is I also brushed them with egg white and rolled them in chopped peacans! OMG they were great!
Jenny says
I also added an egg, as well as a little extra honey, and some pure almond oil/extract, then a bit of coconut flour to keep the consistency right. Turned out fantastic!
sheryl jordan says
can Whole Foods bulk almond flour be used in these cookie recipes?
Judy says
Check Costco for Honeyville almond flour in large sack, best price.