Almond Flour Raspberry Thumbprint Cookies (Gluten-Free): Tiny Bites, Huge Win

You know those cookies that look fancy but take less effort than finding your car keys? These are them.

Buttery, almond-scented, gently sweet, and crowned with tart raspberry jam—everyone will think you bought them from a bougie bakery. They’re gluten-free by design, not compromise.

Crisp edges, tender middles, and that jewel-toned center? Yeah, they disappear fast.

Make a double batch—future you will high-five present you.

Why You’ll Love This Recipe

• Gluten-free without the weirdness: Almond flour delivers structure and flavor—no gritty afterthoughts.
• Big flavor, simple ingredients: Butter, almond flour, vanilla, and jam are all you need for bakery-level results.
• Perfect texture: Slightly crisp exterior with a melt-in-your-mouth center. The dream.
• Fast and forgiving: No chilling required, no special tools, and jam hides any thumbprint “architecture.”
• Snack or showpiece: Great for cookie boxes, brunch trays, or “just one more” moments.

Almond Flour Raspberry Thumbprint Cookies (Gluten-Free): Tiny Bites, Huge Win

Recipe by Wendy CarterCourse: Dessert, Low-Carb

Servings

20–22 cookies

servings

Prep time

15

minutes

Cooking time

13

minutes

Calories

120

kcal

Ingredients

• 2 cups (192 g) fine almond flour (not almond meal)

• 1/3 cup (67 g) granulated sugar or coconut sugar

• 1/4 tsp fine sea salt

• 1/4 tsp baking powder (optional, for slight lift)

• 1 large egg

• 4 tbsp (56 g) unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)

• 1 tsp pure vanilla extract

• 1/4 tsp almond extract (optional but highly recommended)

• 1/3–1/2 cup raspberry jam (seeded or seedless; look for low-sugar if desired)

• Optional finish: Powdered sugar for dusting or melted white chocolate for a drizzle

Step-by-Step Instructions

• Heat the oven: Preheat to 350ºF (175ºC). Line a baking sheet with parchment paper.
• Mix dry ingredients: In a medium bowl, whisk almond flour, sugar, salt, and baking powder until combined, breaking up any clumps.
• Whisk wet ingredients: In a separate bowl, whisk egg, melted butter, vanilla, and almond extract until glossy.
• Combine: Pour wet into dry and stir with a spatula until a soft, slightly tacky dough forms. It should hold together easily.
• Portion: Scoop 1-tablespoon mounds (a small cookie scoop is clutch). Roll into smooth balls and place 2 inches apart.
• Make the “thumbprint”: Press your thumb, knuckle, or the back of a 1/2-teaspoon measure into each ball to create a well. If edges crack, pinch them back—no stress.
• Fill: Stir jam to loosen. Spoon about 1/2 teaspoon into each well, slightly mounded.
• Bake: 11–13 minutes until edges are lightly golden. The centers will look soft—this is correct.
• Cool: Let cookies rest on the sheet 5 minutes to set, then transfer to a rack. The jam firms as they cool.
• Finish (optional): Dust with powdered sugar or drizzle with melted white chocolate once fully cooled.

Storage Instructions

• Room temperature: Store in an airtight container for 3–4 days. Layer with parchment to prevent sticking.
• Refrigerator: Keeps up to 1 week; texture gets slightly chewier (some people love that).
• Freezer: Freeze in a single layer, then transfer to a bag for up to 2 months.
  

  Thaw at room temp 20–30 minutes.

• Make-ahead tip: Roll dough balls and freeze unbaked. Thaw 10 minutes, press, fill, and bake—add 1–2 minutes to bake time.

Why This is Good for You

• Almond power: Almond flour brings protein, fiber, magnesium, and vitamin E—a more nutrient-dense base than wheat flour.
• Better fats: Almonds provide heart-healthy monounsaturated fats that help you feel satisfied, not snacky.
• Lower-glycemic vibe: Compared to many traditional cookies, these can be easier on blood sugar, especially if you use low-sugar jam.
• Gluten-free by nature: No Frankenstein flour blends required.
  

  Simple, clean ingredients FTW.

Nutrition Stats

Per cookie (approximate, with standard jam and butter):

• Calories: ~120
• Fat: ~8 g (mostly monounsaturated)
• Carbs: ~10–11 g
• Sugar: ~6–7 g (varies by jam)
• Protein: ~3 g
• Fiber: ~2 g
• Sodium: ~60 mg

Numbers will shift based on jam choice, sweetener, and drizzle decisions. Choose your own adventure.

Don’t Do This!

• Don’t use almond meal: It’s coarser and can make the cookies crumbly and oily.
• Don’t overfill the wells: Jam boils.
  

  Boiling jam seeks freedom. It will escape and scorch.

• Don’t skip the cool-down: They’re fragile hot.
  

  Let them set unless you enjoy chaos.

• Don’t pack almond flour like sand: Fluff, then spoon and level for accurate measuring.
• Don’t overbake: Pale golden is perfect. Too dark = dry and sad.

Easy Swaps & Alternatives

• Dairy-free: Use refined coconut oil or vegan butter 1:1.
  

  Refined = no coconut flavor, IMO the best choice.

• Low-sugar: Swap in a no-sugar-added raspberry spread or a chia-raspberry quick jam.
• No egg: Use a flax egg (1 tbsp ground flax + 3 tbsp water, rest 10 minutes). Dough will be slightly softer but workable.
• Flavor boosts: Add 1/2 tsp lemon zest to the dough or a pinch of cardamom for a bakery-chef flex.
• Different fillings: Apricot, strawberry, blackberry, lemon curd, or a dollop of chocolate hazelnut spread after baking.
• Cozy crunch: Roll dough balls in finely chopped almonds before pressing for extra texture.

FAQ

Can I make these ahead for a party?

Yes.

Bake up to 2 days ahead and store airtight at room temp. For maximum freshness, freeze baked cookies and thaw the morning of your event—texture stays stellar.

My cookies spread too much.

What happened?

Likely too much fat or warm dough. Chill the shaped dough 10 minutes before baking, and ensure butter isn’t hot.

Also confirm you used fine almond flour, not meal.

Do I have to use raspberry jam?

Nope. Any thick jam works.

If your jam is runny, simmer 5 minutes to reduce or stir in a bit of chia to thicken. Thick jam = tidy cookies.

How do I make them prettier?

Use a measuring spoon to create uniform wells, smooth cracks, and pipe a tiny white chocolate zigzag after cooling.

A light powdered sugar snow is clutch for presentation.

Are these keto?

Not as written. But you can use an erythritol-based sweetener and a sugar-free raspberry spread.

Expect a slightly crumblier texture—still delicious.

Can I double the recipe?

Absolutely. Bake one sheet at a time for even browning.

If using two racks, rotate pans halfway through.

Final Thoughts

These Almond Flour Raspberry Thumbprint Cookies deliver maximum bakery energy with minimal effort. They’re gluten-free, crowd-pleasing, and flexible enough to fit your pantry and your plans.

Keep almond flour and jam on hand and you’re always 30 minutes from cookie glory. Pro tip: stash a few in the freezer with your name on them—sharing is nice, but cookies this good tend to vanish.