These gluten-free raspberry thumbprint cookies are Paleo-friendly and perfect for anyone looking for a delicious treat without gluten or nuts. They are made with almond flour and coconut flour, sweetened with maple syrup, and filled with raspberry jam. They make a delightful snack or dessert for any occasion.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup raspberry jam preferably sugar-free
- Fresh raspberries for garnish optional
Instructions:
Preheat the oven to 350F 175C
Line a baking sheet with parchment paper
In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and salt
Mix until a dough forms
Scoop out dough and roll into 1-inch balls
Place them on the prepared baking sheet
Using your thumb, make an indentation in the center of each cookie
Fill each indentation with raspberry jam
Bake for 10-12 minutes or until the cookies are golden brown around the edges
Remove from the oven and let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely
Once cooled, garnish each cookie with a fresh raspberry if desired
Enjoy!
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