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!
Sarah says
How many cookies does this recipe make?
Janet Paula says
As I live in Jerusalem I do not have access to the brands that you recommend. So, can you give me an idea about the consistency of the dough before baking. Thank you.
Melissa says
Hi Janet! I also live outside of J”lem :) I buy ground almonds from the Nitzat ha Duvdevan in Givat Shaul. It’s cheaper and I find bakes better than the almond flour you buy in small bags. Be’atzlecha!!
Anna says
I LOVE this recipe & everyone who tasted the cookies devoured them & wanted more. Including non-paleo people! Great that they are both VEGAN & paleo. I made a couple tweaks in my 2nd batch that worked great; reduced baking soda to 1/8 tsp and only a pinch of salt. Increased coconut oil to 4 TBS so the dough would come together. Only takes 8 min @ 350° in my oven. Thx Elana!
Jen says
These are so delicious. I made them with Bob’s Red Mill Almond flour and apricot jam (apricots and apple juice). Perfect with a cup of tea in the afternoon. Thank you Elana for your dedication to healthy eating and sharing that with everyone.
Chelsea says
Made these cookies tonight! They are really delicious. Can’t believe how few ingredients, and how easy they were to make!
**Side note: I had to add nearly 1 full Tbsp more of coconut oil to my first batch… it was not forming into dough until I did that. Not sure why, as all the other ingredients were correct.
I also had to reduce the baking temp to 325 due to using a dark non-stick pan (my first pan got slightly overdone at 350 for 7.5 minutes). Did 325 for 8.5 minutes second pan, and they were PERFECT. :-) I have a crazy oven too, so there’s that…
Thanks for another fantastic recipe. I am finding your Paleo recipes are the simplest ones out there; no major fails with them, and they are super easy to follow.
Zabar says
My grandmother called these thimble cookies and they were my favorites.
Lisa says
I made these cookies tonight. I decided to add an extra step so that they would be like the ones I purchase at my favorite cookie store that I no longer visit. Followed recipe, then rolled the ball of dough in egg white and rolled in chopped almonds. These were very good! Thank you so much for the wonderful recipe. I used Bob’s Red Mill because that is all that I had. Dough was kind of dry and crumbly and this was probably why, but they turned out great.
Gabrielle says
These were amazing!!!! Best biscuits ever, however… They are only good for the day they’re baked, they go so soggy and soft by the next day! Or could that be rectified if they were kept in the fridge do you think??
Rowan Riley says
:) Making these darlins up right now! They look and smell yummy! Because we are in our camper, we are making them in the electric skillet at a lower temp and with the lid and they are turning out great! Thank you for such wonderful recipes!
Lisa says
Can I substitute maple syrup for the honey?
I’m not sure if that will change them sticking together.
Thanks :)
Jenni says
I see this is a pretty old comment, but often when you use maple syrup, it’s good to add just a pinch of baking soda. I don’t remember why, but I know it bakes up better that way. :)