gluten free and vegan raspberry thumbprint cookies

Raspberry Thumbprint Cookies with Amaretto (Vegan, GF)

  • Author: Lindsay Cotter
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 14-17 1x


Gluten Free and Vegan Raspberry Thumbprint Cookies – these jam cookies are spiked with amaretto for a festive touch. Vegan Christmas cookies that are easy to make!




  1. Add first 6 ingredients (oat flour through oil) into a mixing bowl. If you don’t have oat flour see notes on how to make it.
  2. Beat with a hand mixer or in a stand mixer for 1 minute. Roll batter into a ball, cover in plastic wrap and let it sit in fridge for 10-20 minutes.
  3. Meanwhile, mix jam and amaretto together in a small bowl.
  4. Remove dough from fridge and preheat oven to 350 degrees F.
  5. Line a baking sheet with parchment paper and set aside.
  6. Spoon the dough with a cookie scoop (or spoon) and Roll the dough into balls about the size of a golf ball. Next roll the ball in sparkling sugar.
  7. Place on baking trays allowing a room for cookies to spread. Press your thumb gently into the center of each cookie. You can patch up the edges as need.
  8. Next fill with 1/2 to 1 teaspoon of the spiked jam. Sprinkle top with sparkling sugar.
  9. Bake cookies for 12-14 minutes or until golden brown.
  10. Let cookies cool on the pan before touching, then you can add your optional drizzle of melted white chocolate or powdered sugar glaze, if desired.
  11. Keep cookies stored in airtight container in fridge or freeze between parchment paper for up to 3 months.


  • Category: cookies
  • Method: oven
  • Cuisine: American/Italian


  • Serving Size: 1 cookie

Keywords: raspberry thumbprint cookies, vegan Christmas cookies, gluten free baking