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Gluten-Free Raspberry Thumbprint Cookies

Author - Alyssa Rimmer

These healthy and Gluten-Free Raspberry Thumbprint Cookies are made with a cashew butter base and topped with homemade raspberry chia seed jam!

These HEALTHY & Gluten-Free Raspberry Thumbprint Cookies are made with a cashew butter base and topped with homemade raspberry chia seed jam! [VEGAN]

Day 2 of cookie week! Are you loving it so far? I don't know about you, but there's honestly nothing I'd rather do that bake batch after batch of cookies during the holiday season!

Yesterday we made our vegan sugar cookies and today we're making a batch of gluten-free raspberry thumbprint cookies! And friends, they're incredible.

We're making them with a soft and chewy cashew butter cookie base and whipping up our own raspberry chia jam for the center. YES!

These HEALTHY & Gluten-Free Raspberry Thumbprint Cookies are made with a cashew butter base and topped with homemade raspberry chia seed jam! [VEGAN]

Think of this cookie base kind of like the classic peanut butter cookie, but using cashew butter. I like using cashew butter because it has a very mellow taste which makes these thumbprint cookies taste like real thumbprint cookies! And it also makes them grain-free. *hooray!*

And they are super duper easy to make. You just have to beat together the cashew butter with a flax egg and some maple syrup, add in your flour, baking soda and salt, roll 'em up into balls and your cookie base is done!

How to make HEALTHY Homemade Raspberry Chia Seed Jam with just 4 ingredients!

GLUTEN-FREE THUMBPRINT COOKIES with a homemade raspberry chia seed filling! [VEGAN]

The homemade raspberry chia jam? Equally as simple.

If you've never made chia jam before, get ready because this stuff will knock your socks off. We only need 3 ingredients (plus optional vanilla) and zero refined sugar! That's right, it's time to say goodbye to that insanely sugary filled jam from the supermarket and welcome this high protein, low sugar jam into your life.

Mind-blowing. I promise.

GLUTEN-FREE THUMBPRINT COOKIES with a homemade raspberry chia seed filling! [VEGAN]

GLUTEN-FREE THUMBPRINT COOKIES with a homemade raspberry chia seed filling! [VEGAN]

But what I really love about this recipe is that it's customizable for what you like. Sensitive to cashews? Swap out another nut/seed butter. Don't like raspberry? It would be delicious with strawberries, blueberries or even peaches during the summer time!

And of course, you totally make a chocolate ganache for the filling 😍

For now, we're sticking with raspberry because it's the perfect compliment to these cookies and makes for one festive holiday treat!

GLUTEN-FREE THUMBPRINT COOKIES with a homemade raspberry chia seed filling! [VEGAN]

How to make Gluten-Free Raspberry Thumbprint Cookies

These HEALTHY & Gluten-Free Raspberry Thumbprint Cookies are made with a cashew butter base and topped with homemade raspberry chia seed jam! [VEGAN]
4.41 from 5 votes
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Gluten-Free Raspberry Thumbprint Cookies

These healthy and Gluten-Free Raspberry Thumbprint Cookies are made with a cashew butter base and topped with homemade raspberry chia seed jam!

Course Dessert
Cuisine American
Keyword cashew butter, chia jam, grain-free cookies, healthy cookies, paleo cookies, thumbprint cookies, vegan cookies
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 15 cookies
Calories 125 kcal

Ingredients

for the cookies

for the raspberry chia jam

Instructions

  1. Preaheat the oven to 350ºF.
  2. Start by baking the jam. Add all the jam ingredients into a small saucepan and stir together. Bring to a low boil and continue to simmer for 10 - 15 minutes. Remove from heat and allow to cool for 15 - 20 minutes. 
  3. While the jam is cooling, prepare the cookies. Beat together the cashew butter, flax egg, syrup and sugar until smooth and creamy. Add half the coconut flour, along with the vanilla and baking soda, and mix until combined. Beat in the remaining coconut flour. 
  4. Scoop 1 tablespoon of dough into your hands and roll into balls. Place on a baking sheet and repeat until no dough remains. Use your thumb to make an indent in the center of each ball and bake for 9 - 10 minutes. 
  5. Remove from the oven and allow to cool for 10 - 15 minutes. Once cooled, add 1 teaspoon of jam into the center of each cookie and serve immediately!
Nutrition Facts
Gluten-Free Raspberry Thumbprint Cookies
Amount Per Serving
Calories 125 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 11mg4%
Sodium 37mg2%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 10g11%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

 

These HEALTHY and Gluten-Free Raspberry Thumbprint Cookies are made with a cashew butter base and topped with homemade raspberry chia seed jam!

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25 comments
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  1. Thanks for this recipe. I’ve been looking for coconut flour recipes! These cookies came our really well. They’re a little chewy – in a good way – and delicious with the jam. I used peanut butter instead of cashew and they were great.

    • Unfortunately, not without a complete overhaul of the recipe. Coconut flour is quite finicky and can’t be substituted 1:1 with any other flour!

  2. I’ve never made my own jam before. If she use this recipe to just make the jam potion can I double it and then just refrigerate it. Do I need to add something to the jam to keep it longer ?

    Thanks !

  3. You didn’t mention any water for the raspberry jam, should there be water added to cook them down? Also would there by any more or less when swapping out for strawberries since they have a high water content?

  4. Délicieuse cette recette merci 🙂 J’ai utiliser moitié beurre d’amande moitié tahini c’était parfait!
    J’ai garni de confiture de griotte miam…

  5. I’m allergic to raspberry but would love to try making these! What might be a good substitute for the jam? Strawberries, blueberries?

    • Sunflower butter! Just be aware that sunflower seeds and baking soda have a strange reaction where they turn green! You might want to try using baking powder instead!

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