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Grain-Free raspberry jam thumbprint cookies:

These grain-free raspberry jam thumbprint cookies taste like a raspberry pie, only in cookie form.

Ingredients needed for cookie base:

1. Almond flour
2. 1 egg (substitue flax egg)
3. Maple syrup
4. Coconut oil
5. Salt
6. Baking soda

Do you have any substitutes for almond flour?

I have not tried any alternative for flours for this recipe. But my second choice would be using tiger nut flour for this recipe. But if you try another flour please let me know over on Instagram.

I can’t have eggs, what’s an alternative?

And if you can’t have eggs, you can use a flax egg, or any other egg replacers you use. But your bake time may vary.

How to prepare the cookie:

To prepare the cookie, add all the ingredients to a bowl, and mix. Let the dough sit in the refrigerator for an hour. Then with a small ice cream scooper, scoop out dough, roll into balls, and with your thumb press down gently. Bake 350 F for 8-10 minutes and let cool completely before adding the filling.

Ingredients for raspberry jam filling:

1. Raspberries
2. Lemon
3. Vanilla extract
4. Maple syrup
5. Chia seeds
6. Water

Preparing the raspberry jam filling:

Add the raspberries, water, maple syrup, lemon juice, vanilla extract to a small pan on medium low heat. Cook down for 2-3 minutes, using a spoon to smash up the raspberries. And then add the chia seeds, reduce to a low simmer, and cook down for 10 minutes. Remove from the heat and let rest for 10-15 minutes. But you could also prep this jam ahead of time.

What if I don’t like raspberries?

If you aren’t a fan of raspberries feel free to use any other berries you enjoy!

Putting the cookies together:

Once the cookies are cooled, add about 1 Tbsp of the raspberry jam to each cookie. And drizzle with some melted raw coconut butter. And store in the refrigerator to allow the coconut butter to set.

How to store cookies:

I like to store my cookies in an airtight container in the refrigerator. I prefer eating my cold but you can also reheat by adding to your convection oven, or oven and bake for another few minutes to warm up.

Print Recipe

Grain-Free Raspberry Thumbprint Cookies:

Makes 14 cookies

Ingredients

Cookies:

• 2 cups almond flour
• 1 egg sub flax egg
• 1 Tbsp maple syrup
• 1/3 cup coconut oil melted and cooled
• 1/4 tsp salt
• 1 tsp baking soda

Raspberry chia jam filling:

• 1 1/2-2 cups raspberries
• 1/4 cup water
• 1/2 lemon juiced
• 1 Tbsp maple syrup
• 1 tsp vanilla extract
• 1/3 cup organic chia seeds

Topping:

• 1/4 cup melted raw coconut butter

Instructions

Cookie instructions:

• Mix wet ingredients
• Mix dry ingredients
• Add wet ingredients to dry ingredients and mix
• Refrigerate dough for at least an hour
• Roll into balls, with your thumb press down, bake 350 F for 8-10 minutes
• Carefully remove from baking dish and place on a wired rack
• Let cool completely

Raspberry Jam Instructions:

• Add raspberries, water, maple syrup, lemon juice, abs vanilla extract to a pan on medium low heat
• Mash up the berries and cook down for 2-3 minutes
• Add the chia seeds, reduce the heat to a simmer, and let simmer for about 10 minutes
• Turn off the heat and let the chia jam cool for 10-15 minutes
• Transfer any leftovers to an airtight jar and store in refrigerator for up to 5 days

Filling The Cookies Instructions:

• Once cookies cool, add 1 Tbsp of the raspberry chia jam filling
• Drizzle with melted raw coconut butter
• Store in airtight container in refrigerator for up to 5 days