These paleo and vegan shortbread cookies are a slightly sweet buttery shortbread cookie made with only 4 ingredients and filled with an easy tart raspberry jam. They’re little bites of heaven that pair perfectly with a cuppa tea or morning coffee. If you are looking for a gut healthy dessert that is also paleo and vegan, these little cookies are the perfect fix!
WHY YOU WILL LOVE EASY RASPBERRY THUMBPRINT COOKIES:
1. The easiest ever cookies to make. 4 ingredients, no chill time.
2. The raspberry jam takes 5 minutes to make, but any jam of choice can be used here!
2. Can use any thumbprint cookie press, or just use your thumb to create a center.
3. Vegan, low FODMAP, refined sugar free and paleo!
4. Perfect for Valentine's Day and kids will love them.
INGREDIENTS IN RASPBERRY THUMBPRINT COOKIES:
Almond Flour: This is the main flour in the shortbread cookies. It gives them a nice nutty flavor and keeps them lower carb. There have been no other substitutions tried here.
Non Dairy Butter: The buttery flavor and texture in your shortbreads. Any non-dairy butter works here, I prefer Miyoko’s. Real butter will work as well.
Unrefined Powdered Sugar: The sugar must be powdered in these cookies. I make my own by placing any granulated sweetener in a blender for 30 seconds.
Vanilla Extract: If you prefer that traditional almond flavor in your cookies, sub this for half the almond extract.
Raspberries: Fresh or frozen, or any berry will work!
Tapioca Starch: This gels up the raspberry puree to a jam consistency. Can sub for arrowroot starch or even corn starch if not following Paleo
Sea salt: A hint of sea salt in baking balances out sweet
Raspberry thumbprint cookies are paleo, vegan and low fodmap!
Vegan thumbprint cookies are made with just a few simple whole ingredients. Almond flour, lightly sweetened with unrefined powdered sugar (I prefer coconut sugar), and vegan butter. Filled with a homemade raspberry jam that can be made in 5 minutes! They’re safe for most diets but good news -- still tasty and delicious!
Are these raspberry shortbread thumbprint cookies easy to make?
SO EASY to make, easy level baking. No chilling the dough and one bowl. It’s an easy dough to work with, so rolling and cutting is not a challenge. If you do not want to cut out the cookies with a cookie press, you can simply roll them into small balls and push your finger in the center to create an indentation for the jam. They bake in 10 minutes.
How to store paleo raspberry thumbprint cookies?
They keep well on the counter on a covered plate or dish for 2 days, then transfer to the refrigerator or freezer. I find they keep their crunch better when cold. I like to eat mine frozen. They can be kept in the fridge for up to 7 days and freezer for 3+ months in an airtight container.
How do I make my own unrefined powdered sugar?
To make your own unrefined powdered sugar, place any granulated sweetener in a high speed blender for 30-60 seconds. I use my Vitamix and place the sugar in my dry container. I prefer to use coconut sugar because it is my go to low glycemic sweetener but you can use any granulated sugar, even monkfruit. Powdered sugar is great to have on hand for frostings, icings, and shortbread cookies so I like to make a bunch and store it for later.
What special kitchen tools are needed?
Any thumbprint cookie press! I use these thumbprint cookie presses from William Sonoma. But any thumbprint cookie press or cutter would work, or you can push your thumb into the centers if you do not have a thumbprint cookie press.
A rolling pin
Since my recipe cards have been glitching, I will post the recipe here for now until the problem has been fixed*
1 cup fine almond flour
3 Tbsp non-dairy butter or grass fed butter
3 Tbsp unrefined powdered sugar see notes
1/2 tsp vanilla extract
Sprinkle of sea salt
3/4 cup raspberries fresh or frozen
1 Tbsp+ of maple syrup, coconut sugar or sweetener of choice**
1 Tbsp Tapioca flour
1 Tbsp warm water
How to make the almond flour thumbprint cookies:
Make the filling:
In a small saucepan over medium heat, boil down berries on stove, smash them until puréed. Add in sweetener and mix until dissolved. Taste and add more sweetener if needed. Remember these will be paired with a sweeter cookie so a little tart is preferred.
In a small cup, mix together the tapioca flour and water until tapioca is dissolved. Mix this slurry into the berries and stir well. Once heated and fully mixed, remove from stove and let cool. It’ll gel up. I didn’t strain mine, I kept the seeds/skins but strain if you prefer a smooth jam!
Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, combine all the cookie ingredients until a dough forms. If the dough seems sticky and not rollable, place in fridge for 10-15 minutes.
Roll the dough out to about 1/4” thick and cut out cookies to your liking. I used this thumbprint cookie press by William Sonoma as seen in the photos. If you do not want to use a cookie press or cutter, roll the dough into 1” balls and press down in the middle with your thumb to create an indent.
Repeat with all the dough and place cookies onto baking sheet, they won’t spread.
Now carefully spoon the jam into the centers. Roughly 1/4-1/2 tsp in each cookie. Repeat until all centers are filled.
Bake 8-12 minutes. Depending on the thickness or type of thumbprint, they make take longer or be done sooner. Bake until edges are golden brown.
Let cool on baking sheet, then transfer to a covered plate or dish for 2 days at room temperature. Transfer to the refrigerator or freezer after 2 days. I find they keep their crunch better when cold. I like to eat mine frozen. They can be kept in the fridge for up to 7 days and freezer for 3+ months.
If you have leftover jam, store in an airtight container in fridge. It stores well and can be used to spread on crackers or toast.
*To make your own unrefined powdered sugar, place any granulated sweetener in a high speed blender for 30-60 seconds. I prefer coconut sugar but any will work. Traditional white powdered sugar works too.
** Any sweetener will work in the jam. I actually did not sweeten mine and they tasted perfect with the sweeter cookie. I suggest to taste and add more to your liking.
***I have not tried to substitute the flour here with any other flours. If you try to sub, start with half the amount as other flours are more dry than almond flour.