Description
Delight in these Gluten-Free Raspberry Thumbprint Cookies featuring a tender, nutty cashew butter dough and a vibrant, homemade raspberry chia seed jam. These cookies are naturally sweetened with maple syrup and coconut sugar, and made with wholesome coconut flour and flax egg, perfect for a nutritious and allergy-friendly treat.
Ingredients
Cookies
- 1/2 cup cashew butter
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and set aside)
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/2 cup coconut flour (divided)
- 1/2 teaspoon vanilla powder
- 1/4 teaspoon baking soda
Raspberry Jam
- 2 1/2 cups raspberries (fresh or frozen)
- 3 tablespoons maple syrup
- 2 tablespoons chia seeds
- 1/2 teaspoon vanilla powder
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to ensure it’s ready once your cookie dough is prepared.
- Prepare Raspberry Jam: Combine raspberries, maple syrup, chia seeds, and vanilla powder in a small saucepan. Bring the mixture to a low boil, then simmer gently for 10 to 15 minutes until it thickens. Remove from heat and let the jam cool and set for 15 to 20 minutes.
- Make Cookie Dough: In a mixing bowl, beat cashew butter, flax egg, maple syrup, and coconut sugar until the mixture is smooth and creamy. Add half of the coconut flour, vanilla powder, and baking soda, mixing until fully combined. Then, incorporate the remaining coconut flour and continue to beat the dough until well blended and slightly thickened.
- Shape Cookies: Scoop about 1 tablespoon of dough and roll it into a ball using your hands. Arrange the balls spaced evenly on a baking sheet. Press your thumb lightly into the center of each ball to create an indent for the filling.
- Bake: Place the baking sheet in the preheated oven and bake for 9 to 10 minutes, until the cookies are set around the edges and lightly golden.
- Cool and Fill: Remove the cookies from the oven and allow them to cool for 10 to 15 minutes on the sheet. Once cooled, spoon approximately 1 teaspoon of the prepared raspberry jam into each thumbprint indent. Serve immediately or store in an airtight container.
Notes
- Use fresh or frozen raspberries for the jam; if using frozen, thaw slightly before cooking.
- The flax egg acts as a binder and can be prepared in advance.
- Ensure the coconut flour is well incorporated to avoid crumbly cookie dough.
- Cookies can be stored in the refrigerator for up to 5 days in an airtight container.
- For a nut-free variation, substitute cashew butter with sunflower seed butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
