Thumbprint cookies got their name in 1940s Czechoslovakia when bakers literally pressed thumbs into dough during butter shortages.
Raspberry Thumbprint Cookies
Indulge in these scrumptious Raspberry Thumbprint Cookies, where a delightful nutty dough cradles a luscious dollop of tangy raspberry jam. Perfectly gluten-free and dairy-free, these treats are not only easy to make but also bursting with flavor in every bite. Get ready to impress your taste buds with this irresistible combination!
Prep
15
min
Cook
15
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- ½ cup raspberry jam (120 ml)
🫙Pantry Staples(5)
- 1 cup plus 2 tablespoons almond flour (141 g)
- ½ teaspoon baking soda (2.5 ml)
- ½ cup coconut sugar or maple sugar (100 g)optionalmaple sugar
- ½ cup tahini (120 ml)
- ½ teaspoon alcohol-free vanilla extract (2.5 ml)
🧂Spices & Seasonings(1)
- ½ teaspoon sea salt (2.5 ml)
📦Other(1)
- ½ cup white sesame seeds (120 ml)
👨🍳 Instructions
- 1
Preheat the oven to 350°F.
- 2
Whisk together the almond flour, baking soda, and sea salt in a mixing bowl and set aside.
- 3
Process together the tahini, coconut sugar, and vanilla extract in a food processor until smoothly combined.
- 4
Add the almond flour mixture to the food processor and pulse until well combined. If mixture is still crumbly, add water by the tablespoon as needed until smooth dough forms.
💡 Pro Tips
- ✓Chill your formed cookie dough balls for 15-20 minutes before baking to prevent excessive spreading, as tahini has a lower melting point than butter and will cause cookies to flatten at 350°F.timing15-20 minutes
- ✓Make thumbprint indentations when cookies are still warm (within 2 minutes of removing from oven) because the tahini-based dough firms up quickly and will crack if pressed when cool.timing2 minutes
- ✓Use a 1/2 teaspoon measuring spoon to create uniform thumbprints that are 1/4-inch deep, ensuring consistent jam capacity and even baking without jam overflow.technique1/4-inch deep
- ✓Add jam filling only after the initial 8-10 minute bake to prevent burning, as fruit sugars caramelize at 320°F and your oven runs at 350°F.timing8-10 minutes
- ✓Pulse the almond flour mixture exactly 8-10 times to avoid overworking the tahini, which can cause oil separation and greasy cookies due to tahini's 50-60% oil content.technique8-10 pulses
Share this recipe
Prep
15
min
Cook
15
min
Serves
12
people
Level
beginner
Share this recipe
Thumbprint cookies got their name in 1940s Czechoslovakia when bakers literally pressed thumbs into dough during butter shortages.
Raspberry Thumbprint Cookies
Indulge in these scrumptious Raspberry Thumbprint Cookies, where a delightful nutty dough cradles a luscious dollop of tangy raspberry jam. Perfectly gluten-free and dairy-free, these treats are not only easy to make but also bursting with flavor in every bite. Get ready to impress your taste buds with this irresistible combination!
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- ½ cup raspberry jam (120 ml)
🫙Pantry Staples(5)
- 1 cup plus 2 tablespoons almond flour (141 g)
- ½ teaspoon baking soda (2.5 ml)
- ½ cup coconut sugar or maple sugar (100 g)optionalmaple sugar
- ½ cup tahini (120 ml)
- ½ teaspoon alcohol-free vanilla extract (2.5 ml)
🧂Spices & Seasonings(1)
- ½ teaspoon sea salt (2.5 ml)
📦Other(1)
- ½ cup white sesame seeds (120 ml)
👨🍳 Instructions
- 1
Preheat the oven to 350°F.
- 2
Whisk together the almond flour, baking soda, and sea salt in a mixing bowl and set aside.
- 3
Process together the tahini, coconut sugar, and vanilla extract in a food processor until smoothly combined.
- 4
Add the almond flour mixture to the food processor and pulse until well combined. If mixture is still crumbly, add water by the tablespoon as needed until smooth dough forms.
💡 Pro Tips
- ✓Chill your formed cookie dough balls for 15-20 minutes before baking to prevent excessive spreading, as tahini has a lower melting point than butter and will cause cookies to flatten at 350°F.timing15-20 minutes
- ✓Make thumbprint indentations when cookies are still warm (within 2 minutes of removing from oven) because the tahini-based dough firms up quickly and will crack if pressed when cool.timing2 minutes
- ✓Use a 1/2 teaspoon measuring spoon to create uniform thumbprints that are 1/4-inch deep, ensuring consistent jam capacity and even baking without jam overflow.technique1/4-inch deep
- ✓Add jam filling only after the initial 8-10 minute bake to prevent burning, as fruit sugars caramelize at 320°F and your oven runs at 350°F.timing8-10 minutes
- ✓Pulse the almond flour mixture exactly 8-10 times to avoid overworking the tahini, which can cause oil separation and greasy cookies due to tahini's 50-60% oil content.technique8-10 pulses