These gluten-free raspberry thumbprint cookies are amazing, period! They are soft, and tender and they taste really well. The raspberry jam pairs perfectly with the almond flour. Ideal to serve along with a coffee.
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These gluten-free raspberry thumbprint cookies are delicious, very moist, and with a perfect texture.
They´re made with almond flour and filled with raspberry jam. I used raspberry jam because it was the one I had on hand, but you can also use peach, plum, strawberry…
You can bake a batch or two because they freeze very well! Serve along with a coffee for a perfect afternoon tea.
Ingredients
- Butter: unsalted butter softened to room temperature.
- Sugar: brown sugar.
- Almond Flour: I use store-bought almond flour, but you can make your own almond flour.
- Buckwheat flour: it gives texture to the cookie.
- Starch: I used corn and tapioca starch.
- Salt: enhance flavors.
- Egg: we need an egg yolk.
- Vanilla extract: add flavor
- Jam: I used raspberry jam but you can use the jam you have on hand.
How to make thumbprint cookies
In a medium bowl whisk almond flour, buckwheat flour, corn starch, tapioca starch, and salt. Set aside.
In a large bowl mix butter and sugar until creamy, you can use an electric mixer or a hand whisk.
Add egg yolk and vanilla extract and beat well. Add the flour and mix until combined.
Scoop rounded tablespoons of the dough and place them on the prepared baking sheets. Gently press down the cookies and use your thumb to make an indentation in the middle of the cookies.
Let cookies chill in the fridge for at least 30 minutes.
Preheat the oven to 350°F.
Lightly grease or line two baking sheets with parchment paper or silicone mats. Set aside.
Spoon jam into each cookie, I used raspberry jam, but you can use the flavor you prefer.
Bake for 12 minutes or until the bottoms are lightly browned. Remember that all ovens are different.
Let the cookies cool before removing them.
Variations
I used raspberry jam because it was the one I had on hand, but you can also use strawberry, plum, peach… or any you prefer. You can make half one flavor and half another.
Sometimes I make these cookies with a homemade strawberry ginger jam https://almondyes.com/strawberry-ginger-jam/ and they are delicious.
Storing
The cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for 5 days. You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months.
For more recipes…
Raspberry Thumbprint Cookies (Gluten-Free)
Ingredients
- 1 cup and 1 tablespoon almond flour (110gr)
- 3/4 cup buckwheat flour (105gr)
- 2/3 cup corn starch (80gr)
- 2/3 cup tapioca starch (80gr)
- Pinch of salt
- 1 cup unsalted butter (226gr)
- 2/3 cup brown sugar (133gr)
- 1 egg yolk
- 1 teaspoon Vanilla extract
- Jam
Instructions
- In a medium bowl whisk almond flour, buckwheat flour, corn starch, tapioca starch, and salt. Set aside.
- In a large bowl mix butter and sugar until creamy, you can use an electric mixer or a hand whisk.
- Add egg yolk and vanilla extract and beat well. Add the flour and mix until combined.
- Scoop rounded tablespoons of the dough and place them on the prepared baking sheets. Gently press down the cookies and use your thumb to make an indentation in the middle of the cookies.
- Let cookies chill in the fridge for at least 30 minutes, ideal 1 hour.
- Preheat the oven to 350°F.
- Lightly grease or line two baking sheets with parchment paper or silicone mats.
- Spoon jam into each cookie, I used raspberry jam.
- Bake for 12 minutes or until the bottoms are lightly browned. Remember that all ovens are different.
- Let the cookies cool before removing them.
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