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These HEALTHY & Gluten-Free Raspberry Thumbprint Cookies are made with a cashew butter base and topped with homemade raspberry chia seed jam! [VEGAN]
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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 125kcal

Ingredients

for the cookies

for the raspberry chia jam

Instructions

  • Preaheat the oven to 350ºF.
  • 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. 
  • 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. 
  • 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. 
  • 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!

Video

Nutrition

Calories: 125kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 37mg | Fiber: 3g | Sugar: 10g