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These gluten free Raspberry Almond Thumbprint Cookies are a delicious treat for the holidays. You won’t believe these chewy, lightly sweet cookies are also dairy free!
These gluten free Christmas cookies are a revelation! Loaded with toasted almond flavor, filled with a sweet dollop of raspberry preserves, and dusted with powdered sugar. Whether you bake for someone with a gluten or dairy intolerance or not, these Raspberry Almond Thumbprint cookies are an excellent choice for your holiday baking list. They are so darned good. It’s crazy that there is no butter involved!
Naturally gluten free almond flour and a special baking technique are the secret to these uniquely delicious cookies.
- Almond flour is an excellent gluten free alternative to all purpose flour. It has a very fine texture and just a slight almond flavor. Both Costco and Whole Foods make their own store label almond flour. Bob’s Red Mill Superfine Almond Flour is widely available at many grocery store chains. You can even make your own almond flour at home if you’d like!
- Honey adds sweetness and helps create a chewy texture. Fresh lemon juice and zest add a bright citrus element. Almond and vanilla extract perfectly enhance the nuttiness of the almond flour.
- I love the flavor of raspberry preserves but feel free to experiment with other flavors. Cherry, blackberry, blueberry – the possibilities are endless! Most jams or preserves, seedless or with seeds, would be a great choice.
Toasting a portion of the almond flour draws out a delicious toasted almond flavor in the thumbprint cookie dough. See the recipe card below for the precise amounts and the complete directions.
- Spread half of the almond flour out on a large rimmed baking sheet. Bake it in a 350 degree F oven for 7 minutes until just beginning to brown. Use a spatula to toss and stir the flour then spread it back out evenly. Continue to toast it for an additional 2 to 5 minutes, until evenly golden brown and fragrant. Immediately transfer the toasted flour to a large mixing bowl and allow it to cool for 15 minutes.
- To the slightly cooled toasted flour add the remaining half of the almond flour, sugar, honey, salt, lemon juice, lemon zest, almond extract, vanilla extract, and a lightly beaten egg. Stir the dough with a wooden spoon until well combined.
- Work the mixture with clean hands until a smooth dough is formed. Scoop the dough using a medium (#40) cookie scoop (about 1 1/2 tablespoons)
- Roll the scoops of dough into smooth balls.
- Place the balls of dough on a baking sheet lined with a silicone baking mat or parchment paper. Leave about 2-inches between the cookies.
- Flatten the balls of dough slightly with the palm of your hand.
- Use the bottom of a 1/2 teaspoon measuring spoon to make a small indent in the center of each cookie. You can also use your thumb or index finger if preferred. Smooth and reshape the edges of the cookie dough if they crack too much (a little is fine).
- Fill the indents with 1/2 teaspoon raspberry preserves.
- Bake the cookies for 12 to 14 minutes or until the bottoms are browned and they are just set.
- After cooling on a wire rack, lightly dust the tops of cooled cookies with powdered sugar and serve.
Storing Cookies with Jam or Preserves
Cookies that use a small amount of jam can be stored in an airtight container at room temperature. They are best if consumed within 3 days. To keep them fresh even longer, keep the container in the refrigerator for up to a week. Be sure the Gluten Free Raspberry Almond Thumbprint Cookies, have completely cooled to avoid any condensation inside the container.
More Gluten Free Christmas Cookies
- Gluten Free Frosted Sugar Cookies
- Gluten Free Chocolate Truffles
- Gluten Free Gingerbread Men
- Gluten Free Snickerdoodles
Raspberry Almond Thumbprint Cookies (Gluten and Dairy Free)
- 4 cups almond flour divided (like Bob's Red Mill Super Fine Almond Flour)
- ⅔ cup granulated sugar
- ¼ cup honey
- ¼ teaspoon kosher salt
- 1 lemon juiced and zested (use a Meyer lemon, if possible)
- ½ teaspoon almond extract
- ½ teaspoon pure vanilla extract
- 1 large egg lightly beaten
- ¼ cup raspberry preserves or as needed
- 2 tablespoons powdered sugar or as needed
- Preheat the oven to 350 degrees F.
- Spread 2 cups of the almond flour out on a large rimmed baking sheet and place it in the oven for 7 minutes until just beginning to brown. Use a spatula to toss and stir the flour and then shake the pan to spread it back out evenly and continue to toast for an additional 2 to 5 minutes, until evenly golden brown and fragrant. Immediately transfer the toasted flour to a large mixing bowl and allow it to cool for 15 minutes.
- Line the baking sheet with a Silpat baking mat or a piece of parchment paper and set aside.
- To the slightly cooled toasted flour add the remaining 2 cups of almond flour, sugar, honey, salt, lemon juice, lemon zest, almond extract, vanilla extract, and lightly beaten egg. Using a wooden spoon, stir until well combined. Use clean hands to work the mixture until a smooth dough is formed. Scoop the dough using a medium (#40) cookie scoop (about 1 1/2 tablespoons) and use your hands to roll them into smooth balls. You should have close to 26 balls (1 or 2 more or less is okay). Place onto the prepared baking sheet, leaving 2-inches between the cookies. Flatten slightly with the palm of your hand and use your thumb or index finger to make a small indent in the center of each cookie. Smooth and reshape the edges if they crack too much (a little is fine). Fill the indents with 1/2 teaspoon raspberry preserves.
- Bake for 12 to 14 minutes or until the bottoms are browned and they are just set (cookies will continue to set as they cool). Allow to cool slightly on the baking sheet for 5 minutes then transfer the cookies to a wire rack to cool completely.
- Sprinkle tops of cooled cookies with powdered sugar and serve.
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Adapted from Giadzy