Description
Quick and easy to make, these Vegan Raspberry Thumbprint Cookies are a gluten-free twist on a classic cookie everyone will love!
Ingredients
- 1 1/2 to 1 2/3 cups (150 grams) gluten free oat flour (See notes for making oat flour)
- 1 cup (112 grams) blanched fine almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup maple syrup
- 1/3 cup neutral oil or naturally refined coconut oil, melted
- Sparkling cane sugar, as needed.
- 1 Tablespoons amaretto (or 1/2 teaspoon almond extract)
- 1/3 cup (110 grams) raspberry jam
Instructions
- Combine oat flour, almond flour, cinnamon, baking powder, maple syrup, and oil in a mixing bowl. Beat with a hand or stand mixer for about 1 minute until smooth.
- Shape the dough into a ball, cover with plastic wrap, and refrigerate for 10-20 minutes (*see notes).
- While the dough is chilling, preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the raspberry jam and amaretto (if using).
- Use a cookie scoop or spoon to portion the dough, rolling each piece into golf ball-sized rounds. Roll the balls in sparkling sugar.
- Place the dough balls on the prepared baking sheet, leaving space for spreading. Gently press your thumb into the center of each cookie, fixing any cracks around the edges as needed.
- Fill each indentation with ½ to 1 teaspoon of the jam mixture and sprinkle the tops with additional sparkling sugar.
- Bake for 12-14 minutes until golden brown. Let cookies cool completely on the pan, as they will firm up as they cool.
- Store in an airtight container with parchment paper between layers for up to 5 days at room temperature, 1 week in the fridge, or freeze for up to 3 months
Notes
Prep Tip – To make your own oat flour, see our How to Make Oat Flour post. You will need around 2 cups gluten free rolled oats or quick oats (150 grams)
Baking Tip – To create uniform indents on all of your cookies, use the backside of a tablespoon to press down the dough before baking.
Ingredient Tip: If using coconut oil in the batter, it will harden when chilled. Allow the dough to sit at room temperature for 10-15 minutes before scooping or rolling.
Substitutes – I have tested these cookies using 240 grams (about 2 cups) of all oat flour and omitting the almond flour. Add 1-2 tablespoons of oil to adjust consistency. If it feels too oily, mix in 1 teaspoon of cornstarch. The texture will be slightly firmer but still delicious!
- Prep Time: 10 minutes
- chill time: 10
- Cook Time: 12 minutes
- Category: dessert
- Method: bake
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 9.5 g
- Sodium: 13.4 mg
- Fat: 5.3 g
- Saturated Fat: 0.6 g
- Carbohydrates: 17.1 g
- Fiber: 0.8 g
- Protein: 1.5 g
- Cholesterol: 0 mg
