Gluten Free Raspberry Thumbprint Cookies
Gluten Free Raspberry Thumbprint Cookies are a soft and buttery cookie filled with the raspberry jam of your choice! They’re lightly sweetened with pure maple syrup, have a bright & flavorful filling, and are complete with a simple icing drizzle. This healthier take on the classic cookie is truly melt-in-your-mouth delicious!
- Prep Time: 30 Minutes
- Cook Time: 15 Minutes
- Total Time: 45 minutes
- Yield: 15 Cookies 1x
- Category: Dessert
- Method: Baked
- Diet: Gluten Free
Ingredients
Scale
Cookies
- 6 tbsp butter, softened
- 1 egg
- 1/4 cup pure maple syrup
- 1 1/2 tsp vanilla extract
- 2 cups almond flour
- 1/2 cup oat flour
- 1/3 cup raspberry jam
- 1/2 tsp baking powder
- 1/8 tsp salt
Icing Drizzle
- 3 tbsp powdered sugar
- 1 1/2 tsp almond milk
Instructions
- Set the oven to 350 degrees.
- In a large mixing bowl combine the softened butter, egg, pure maple syrup, and vanilla extract. You can use an electric mixer, but a whisk should work fine too!
- Next add in the dry ingredients – almond flour, oat flour, baking powder, and salt. Combine evenly.
- Chill the dough in the refrigerator for 10 minutes.
- Remove from the fridge and roll about tablespoon sized scoops into balls. Place on a greased or parchment paper lined baking tray. Flatten the cookies and make little holes in the center of each cookie with your fingers.
- Bake for 5 minutes.
- Remove and fill each of the cookies with 1-2 tsp of the raspberry jam.
- Bake for another 8 minutes.
- Remove from the oven and let cool. While cooling make the icing by simply combining the powdered sugar and almond milk until smooth.
- Once the cookies have cooled drizzle each one with the icing.
- Enjoy!
Keywords: Raspberry Thumbprint Cookies, Gluten Free Raspberry Thumbprint Cookies, Raspberry Jam Cookies