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Raspberry Almond Thumbprint cookies stacked with a bite missing from the top cookie.

Raspberry Almond Thumbprint Cookies (Gluten and Dairy Free)

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!
Prep Time 30 mins
Cook Time 14 mins
Resting Time 20 mins
Total Time 1 hr 4 mins
Course Dessert
Cuisine American
Servings 26
Calories 143 kcal


  • 4 cups almond flour divided (like Bob's Red Mill Super Fine Almond Flour)
  • 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.


Store completely cooled cookies in an airtight container at room temperature for up to 3 days. To keep them fresh even longer, keep the container in the refrigerator for up to a week.


Serving: 1cookieCalories: 143kcalCarbohydrates: 15gProtein: 4gFat: 9gSaturated Fat: 1gCholesterol: 6mgSodium: 26mgPotassium: 12mgFiber: 2gSugar: 11gVitamin A: 9IUVitamin C: 2mgCalcium: 39mgIron: 1mg
Keyword raspberry almond thumbprint cookies
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