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Raspberry Thumbprint Cookies Recipe

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This recipe for Raspberry Thumbprint Cookies, by , is from Cooking Cousins , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Emmons


2 c almond flour
1/4 c coconut flour, sifted if lumpy
1/2 c raw or granulated sugar
1 tsp baking powder
1/8 tsp salt
7 tbsp coconut oil, melted and cooled slightly
1 large egg, room temp
1 tsp almond extract
1/3 c raspberry jam or jam of choice
1/2 c white chocolate for piping, optional

In a medium bowl sift together almond flour, coconut flour, sugar, baking powder and salt.
In another bowl, stir together the coconut oil, egg and almond extract
Add the flour mix to the wet mix and stir just until combined. The dough will feel quite wet. Let sit for 10 minutes and the coconut flour will absorb the liquid.
Preheat the oven to 350 and line a cookie sheet with a piece of parchment paper.
Roll the dough into 1" balls and place 2" apart on the cookie sheet. It ok if the dough feels greasy.
Using your thumb, make an indentation about 3/4 of the way down into each cookie. You may want to reform the edges a little to make them prettier.
Fill each indentation with 1/2 tsp of jam. Don't overfill them.
Bake for 8 minutes or until the cookies have barely started browning on the bottom.

Let the cookies cook for five minutes on the baking sheet and then remove to a wire rack to cool completely.
Pipe with melted white chocolate, if desired. Refrigerate for u to four days.

Number Of Servings:
Number Of Servings:
32 cookies
Preparation Time:
Preparation Time:
28 minutes




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