Quick and Easy Raspberry Thumbprint Cookies
These quick and easy raspberry thumbprint cookies are the perfect cookies to make for any occasion. They’re soft, lightly sweet, and absolutely delicious! They also happen to be grain-free and gluten-free. I used raspberry jam, but feel free to experiment and use whatever jam you’d like!
PREP TIME: 10 MINS COOK TIME: 12 MINS TOTAL TIME: 22 MINS
Ingredients
- 1 and 1/4 cup almond flour
- 3 tablespoons butter, room temperature
- 1/8 teaspoon salt
- 1 tablespoon maple syrup
- 1/2 tablespoon vanilla extract
- Jam
Instructions
Preheat oven to 350° F. Line a baking sheet with parchment paper.
In a small bowl, combine the flour, butter, salt, maple syrup, and vanilla. Mix until a dough forms.
Using a 1 tablespoon cookie scoop, scoop the dough onto the baking sheet.
Press down on each cookie using your thumb or the back of a spoon to create a divot. Fill each cookie with 1/2 teaspoon jam.
Bake for 12-15 minutes, until lightly brown around the edges. Avoid over baking to prevent the cookies from drying out.
Allow cookies to cool for several minutes before serving. Store in an airtight container for up to 4 days.
