Gluten-Free Raspberry Thumbprint Cookies are a delightful treat for any event. Featuring a buttery almond flour base coupled with sweet raspberry jam, these cookies provide a pleasant texture and taste. The dough is simple to prepare, making this recipe approachable for beginner bakers. Whether following a gluten-free diet or simply enjoying flavorful cookies, this recipe offers a satisfying baking experience without complexity.
Ingredients
- 2 cups almond flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup raspberry jam
Instructions
- Preheat the oven to 350°F (180°C).
- In a bowl, mix the almond flour, maple syrup, melted coconut oil, vanilla extract, and salt until a dough forms.
- Roll the dough into balls and place them on a baking sheet lined with parchment paper, spacing them evenly.
- Make an indentation in the center of each cookie using your thumb or the back of a spoon.
- Fill each indentation with approximately 1/2 teaspoon of raspberry jam.
- Bake for 10-12 minutes until the cookies are golden brown.
- Let the cookies cool slightly on the baking sheet, then transfer them to a wire rack to cool completely before serving.
Keywords: Sweet, Easy, Quick, Dessert, American
Spice Rack: Vanilla Extract, Salt
Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
There are no reviews yet. Be the first to write one.
