Raspberry Thumbprint Cookies \\ Sweet Laurel

In my humble opinion, a cookie party is not a cookie party without a Raspberry Thumbprint Cookie!  My dear friend and partner at Sweet Laurel hosts a festive holiday cookie swap every year.  You can be sure I’m bringing these cookies this year! Complete with our homemade, refined sugar-free jam, this cookie satisfies the sweet tooth and is healthy as a vegan and paleo cookie can be!





Raspberry Thumbprint Cookies



Cookie dough

2 cups almond flour

1/4 cup coconut oil (melted)

1/4 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon baking soda

1/2 teaspoon Himalayan pink salt


2 cups raspberries

2 tablespoons lemon juice

2 tablespoons maple syrup

Preheat oven to 350. Prepare a cookie sheet by lining with parchment paper.



First, prepare the jam:

Place all ingredients for jam in sauce pan and cook raspberries with the maple syrup and lemon while gently smashing berries. Allow berry mixture to come to a soft simmer for about 5 minutes. Continue to gently simmer for about 20 minutes. Jam should be thick. Set as aside and allow to cool.

While jam is cooling, prepare cookie dough.

Place almond flour, maple syrup, coconut oil, baking soda, salt, vanilla extract and cinnamon in a bowl. Stir gently. Scoop 1-2 tablespoons of batter from bowl, and form into a ball. Place cookie dough on prepared sheet. Press thumb into cookie dough ball. Fill imprint with jam. Repeat with remaining dough and jam.

Bake cookies 8-10 minutes until golden brown and jam is bubbling. Allow to cool 10 minutes.  You can finish the cookies with extra jam on top if you’d like.

6 thoughts on “Raspberry Thumbprint Cookies \\ Sweet Laurel

  1. Mimi

    Hi Laurel! I absolutely love your recipes and was so excited to make this one – I followed the recipe to each detail but my dough was very dry and crumbly.
    Since I was unsure if this was the desired dough texture, I proceeded with the rest of the recipe. Unfortunately the end result was very dry and crumbly – the jam though was fantastic!
    I’d greatly appreciate some advice as I’d love to attempt this recipe again but with a cookie that resembles the intended end product.
    Thank you so much!

        1. sweetlaurel Post author

          Hi Mimi! Not sure what happened here. I’ve made this one several times and it is typically very moist and delicious. This could have possibly been an almond flour issue as well… Did you use blanched almond flour? Hope you can give the cookies a whirl again soon! xo

  2. Marina

    I followed through the recipe but replaced the almond flour with white flour and the maple syrup with honey/brown sugar, as that was all my boyfriend had in his kitchen. The dough got very crumbly, if you add two more tablespoons of melted coconut oil it gets slightly more moist and is better to work with to make the balls. The cookies ended up a little too sweet. Probably due to the substitute ingredients I used, I would try it again but this time with the proper ingredients


Leave a Reply

Your email address will not be published. Required fields are marked *