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!
Kim says
I’ve found out recently that I have a sensitivity to coconut and I’m also dairy free. Has anyone made these with palm shortening?
Elana says
Kim, I haven’t tried that so not sure. Here’s a link to one of my cookie recipes that uses palm shortening for you:
https://elanaspantry.com/paleo-snickerdoodles/
Enjoy!
Elana
Laura says
Can white all-purpose or or white whole wheat flour be used in place of almond flour in these cookies?
Elana says
Laura, thanks for your comment! I haven’t baked with or eaten wheat since 1998 so not sure. Sorry I can’t be of more help :-)
Jacquie Henry says
I used to make a similar recipe with regular flour. I can no longer eat it as I have developed an allergy to wheat and rice. Anyway, here it is. Elana’s instructions are easier than these, but I suspect you can form this dough judt the way Elana directs. Hope this hrlps:
JELLY DIAGONALS
INGREDIENTS:
1 1/2 c. softened butter
1 cup sugar
1 1/2 tsp. vanilla
3/4 tsp. salt
3 cup flour
3 eggs, separated
1 ½ cups finely chopped walnuts or pecans
Red current jelly or seedless raspberry jam or strawberry jam
1 ½ cips confectioners sugar
1 ½ tsp. almond extract
2-4 tsp. milk
DIRECTIONS:
1. Cream butter, granulated sugar, vanilla, and salt until fluffy.
2. Add egg yolks and blend well
3. Gradually stir in flour until blended.
4. Knead well for 3 to 5 minutes.
5. Wrap dough in waxed paper and chill for an hour or so
6. Divide dough into 12 parts.
7. On lightly floured surface, with hands, roll into 8-inch ropes.
8. Brush with slightly beaten egg whites and roll in chopped nuts.
9. Place 2 inches apart on greased cookie sheet
10. With finger make 1/2-inch depression down center of each rope.
11. Fill depressions with jam.
12. Bake at 350 degrees for 15 minutes.
13. Cool on cookie sheet.
14. Blend confectioners sugar, almond, and milk into glaze.
15. Drizzle on cookies.
16. When icing is set, cut on diagonal into 1-inch cookies.
Elana says
Thanks Jacquie!
Cecelia says
Can I omit the honey to avoid the sweetness? I want to use low carb hot pepper jelly instead of jam for an appetizer for the Holidays.
Elana says
Cecelia, I haven’t tried that so not sure. Here’s a link to one of my favorite cracker recipes for you:
https://elanaspantry.com/salt-and-pepper-crackers/
They’re low-carb and you could serve them with a side of that yummy sounding jam :-)
Elana
Nikki says
I used the base recipe for a cookie pie crust! It turned out really well. I used it for a strawberry pie and I just took all of the cookie dough, pressed it into a pie plate, poked a few holes in it with a fork, and baked it at 350 for about 12 minutes until the crust was golden brown. I allow it to cool completely before I added my berries and poured my hot pie filling over the top. Then I let it chill over night in the fridge.
Elana says
Nikki, that sounds absolutely incredible!
Lori says
Made these just now for the first time. I used Trader Joe’s blanched almond flour and they turned out fabulous! I added a touch of orange extract to the batter which pairs nicely I think with the raspberry. I see that that the recipe says it serves 20. Elana, does that mean the recipe yields about 20 cookies? I must have made them too big because I only got 12!!! Did you use a tablespoon measure or a regular tablespoon for eating to measure the dough? Thank you so much for another great recipe!!!!
Elana says
Lori, thanks for your comment. As indicated in the instructions portion of the recipe, I “scoop batter 1 tablespoon at a time” onto the baking sheets. If you use a 1 tablespoon measure (not the kind for eating) you will get 20 cookies. I’m so glad to hear these were fabulous :-)
Lori says
Oddly, I DID use a tablespoon measure (not the kind for eating) and only got 12. Will definitely try again though! Thank you for your reply.
Elana says
Lori, thanks for letting me know that! I would make sure that you level each scoop to get the suggested yield :-)
Shoshi says
Ya I also only got 14. Tastes great though!
Emily says
FYI – I got 13 with the tablespoon measuring scoop, (which isn’t a big deal at all) but just wanted to let you know I had similar results. ☺️
Elana says
Emily, thanks for your comment! This happens when the tablespoon is overfilled and not level, or if someone is sneaking dough :-)
Margaret says
Just made these exactly as written and my four-year old thumb-printer and I love them. I was not sure whether to melt the coconut oil– I did not and it worked. I also found that pulsing once the oil and honey are in was not as effective as just keeping the processor going. Great recipe. Thank you so much!
Elana says
You’re welcome Margaret! Sounds like such a fun project with your four year old :-)
Alicia says
These cookies always turn out perfect! And they are nice to have as a treat. I’m nine and they are very easy to make
? Alicia
Elana says
Alicia, I love your comment! I’m so glad to hear these cookies always turn out perfect :-)
Karolina says
Hi! I’m about to make these, but not sure if the measurements are in US cups or normal cups (I’m from the UK). Please, help! :)
Elana says
Karolina, the measurements are US cups :-)
Lisa says
These are my new favorite cookies.
I substituted date paste for the honey and I did use Bob’s red Mill almond flour.
The mixture was pretty crumbly so I added 2 teaspoons of maple syrup and that made it easy to form the cookies.
They were delicious! My husband, who will usually resists cookies, devoured them.
Elana says
Thanks Lisa!
Wendy says
Can these cookies be made with preserves instead of jam?
I had made these last year with jam and my family just loved them, they turned out perfect!
Elana says
Wendy, I haven’t tried that so not sure :-)