Easy Gluten Free & Paleo Raspberry Almond Thumbprint Cookies (Vegan Option!)

These gluten free almond thumbprint cookies come together quickly and will disappear just as fast. They have an irresistible sweet almond flavor, a chewy center and a burst of sweet jam in the center. Best of all, they’re naturally paleo, dairy-free, and they can easily be made vegan! The cookies are a delicious everyday treat, and they're also a fabulous (healthy) Christmas cookie. [Don't miss the step-by-step VIDEO below.]

Gluten free thumbprint cookies

As you may know from this Cassava Cookie Bar and this Vegan Cookie Bar post, I’m a rather impatient baker. Meaning, even though I love eating cookies, I don’t always love baking them. However, almond thumbprint cookies are one of my favorite holiday cookies, and I set out to develop a healthier gluten free version that was streamlined and easy-to-make yet delicious. Mission accomplished!

Grain free almond flour thumbprint cookies

These GF thumbprint cookies are made with just almond flour, making them grain free. They’re also naturally sweetened with coconut sugar, making them paleo.

Vegan thumbprint cookies 

You can either use a regular egg or a flax egg to make these cookies (see the FAQs below), meaning you can easily make vegan thumbprint cookies (and nobody will have a clue!).

Ingredients:

• Almond flour gives the cookies a rich flavor and texture
• Cinnamon lends a hint of warmth
• An egg binds the cookies together, or you can use a flax egg for vegan cookies (see the FAQs below)
• Coconut sugar lends natural sweetness (you can use brown sugar instead)
• Almond extract gives the cookies a delicious marzipan-like flavor
• Almond milk (or any milk you like) and vegetable oil lend moisture
• Raspberry or cherry jam give the cookies a sweet pop of flavor and complement the almond flavor (if you follow a paleo diet, be sure to use a paleo jam)

How to make paleo thumbprint cookies:

• In a bowl, whisk together almond flour, cinnamon and salt. Use your fingers to break up any clumps of almond flour. 

• In a separate bowl, whisk together the egg (or flax egg), coconut sugar, milk, oil and almond extract. 

• Pour the wet ingredients into the bowl with the dry ingredients and stir to combine (the batter will be thick).

• Scoop the cookies out onto a parchment lined baking sheet (use a mini ice cream scoop or 2 spoons). 

• Using a damp finger, make an indentation in each cookie. 

• Fill each indentation with raspberry or cherry jam. 

• Bake the cookies until they’re golden brown on top. Let them cool on the baking sheet (they will firm up as they cool).

How to serve the cookies

The cookies are fabulous for Christmas and the holidays, especially since they can appeal to all eaters at the table. However, we make them year-round - I keep a stash in the freezer, which my kids love for weeknight desserts and after-school snacks.

FAQs

Tips for this recipe:

• I always recommend baking with an inexpensive kitchen scale, especially when using gluten free flours, which can vary widely in weight depending on how they're scooped. If you don’t have a scale, spoon the almond flour into measuring cups.
• A mini ice cream scoop makes it really easy to scoop the cookie dough!
• Pre-cut parchment paper is one of the best kitchens inventions ever (just saying!). It's always ready and waiting and doesn't curl at the edges.
• Pure almond extract gives these cookies a delicious marzipan-like flavor.
• For paleo thumbprint cookies, be sure to use a paleo friendly jam. 

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

Other cookies and treats to try:

• Mini Pecan Tarts
• No-Bake Vegan Cookie Bars
• Paleo Chocolate Chip Cookie Bars
• Pumpkin Breakfast Cookies
• Triple Chocolate Zucchini Brownies

Watch the video!

Stay connected

I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

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Paleo Almond Thumbprint Cookies (Vegan Option!)

By Nicki Sizemore

These gluten free almond thumbprint cookies have an irresistible marzipan-like flavor, a chewy center and a burst of sweet jam in the center. Best of all, they’re naturally paleo and dairy-free, and they can easily be made vegan! The vegan cookies are made with a flax egg instead of a regular egg. To make a flax egg, mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let it sit for at least 15 minutes, or until slightly thickened (it will look viscous). The healthy cookies are a delicious everyday treat, and they're also fabulous for the holidays!

Servings: 25 cookies

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Ingredients

Dry ingredients

• 2 cups (220g) almond flour
• ½ teaspoon cinnamon
• ⅛ teaspoon fine sea salt

Wet ingredients

• 1 large egg or 1 flax egg (see header)
• ½ cup (80g) coconut sugar (or ⅓ cup packed light brown sugar)
• ¼ cup neutral vegetable oil
• 2 tablespoons unsweetened almond milk (or any milk)
• ¾ teaspoon almond extract
• ¼ cup raspberry or cherry jam

Instructions

• Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.

Mix the dry ingredients

• In a large bowl, whisk together the dry ingredients. Use your fingers to break up any clumps of almond flour.

Mix the wet ingredients and combine

• In a small bowl, whisk together the egg (or flax egg), coconut sugar, oil, almond milk and almond extract until smooth.
• Pour the wet ingredients over the dry ingredients and stir until smooth (the dough will be quite thick). If your kitchen is warm, you can refrigerate the dough for 15-20 minutes to firm up (this will make the dough easier to scoop).

Scoop and bake

• Using a mini ice cream scoop or two spoons, scoop out 1-inch size balls of the dough and place them about 2 inches apart on the baking sheets.
• Using a damp finger, make an indentation in the center of each cookie. Fill each cookie with about ¼-½ teaspoon of jam.
• Bake the cookies for 14-16 minutes, rotating the pans halfway through, or until they're golden around the edges. Cool the cookies on the baking sheets (they will firm up as they cool).

Notes

Storage: The cookies can sit at room temperature for up to 8 hours, or they can be refrigerated for up to 4 days. The also freeze beautifully (you can stash them for up to 2 months)! Once chilled the cookies will become wonderfully chewy (they're delicious straight out of the freezer).

Tips:

• I always recommend baking with an inexpensive kitchen scale, especially when using gluten free flours, which can vary widely in weight depending on how they're scooped. If you don’t have a scale, spoon the almond flour into measuring cups.
• A mini ice cream scoop makes it really easy to scoop the cookie dough!
• Pure almond extract gives these cookies a delicious marzipan-like flavor.
• I recommend using raspberry or cherry jam in these almond thumbprint cookies, which complement the sweet almond flavor (apricot jam tends to get lost, and strawberry jam is a bit too overpowering). For paleo thumbprint cookies, be sure to use a paleo friendly jam. 
• Check out these Mini Pecan Tarts, these No-Bake Vegan Cookie Bars, and these Paleo Chocolate Chip Cookies!

Loved this recipe? Check out for @nickisizemore for more!

Course: Dessert

Cuisine: American

Keyword: gluten free thumbprint cookies, healthy Christmas cookies, paleo thumbprint cookies, vegan thumbprint cookies