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–+ servings

Raspberry Jam Thumbprint Cookies

5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Servings 9

Cooking & Baking Supplies

  • Baking Tray
  • Parchment Paper

Ingredients  

Jam

  • 1 cup raspberries (frozen or fresh)
  • 1 tbsp honey
  • 1/4 tsp vanilla extract
  • 1/2 tbsp chia seeds
  • 1/2 tbsp lemon juice

Cookie

  • 1 cup almond flour
  • 1/8 cup maple syrup
  • 1/8 cup coconut oil, melted

Instructions 

  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • In a medium pan over medium heat, combine all jam ingredients and make sure to mash raspberries using a fork. Once the jam is boiling, bring the heat down to low and let the jam mixture simmer for a few minutes.
  • While the jam simmers, in a medium mixing bowl, mix together all of the cookie ingredients together until smooth.
  • Scoop out balls of dough (about 2 tbsp worth) and roll into circles and place evenly on the baking sheet.
  • Flatten the balls into cookies using your hands so they are each approximately 1 inch thick and in a circle cookie shape.
  • Using the back of a spoon, make indents in the middle of all cookies where the jam will go.If you notice cracks along the side of the cookies, squeeze the sides together with your fingers before you put the jam inside. Fill the indents with the jam.
  • Bake for 16-20 minutes (less time for chewier cookies) or until cookie sides are golden and ENJOY!
Did you make this recipe?Tag @girlswhoeat!