gluten free vegan raspberry thumbprint cookies
RECIPE TYPE: cookies
SERVES: 28-30 cookies
almond cookies
  • 1/3 cup coconut sugar or brown sugar
  • 1/4 cup refined coconut oil, soft
  • 3 tablespoons unsweetened almond milk or coconut milk
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups Sarah's gluten free flour blend
  • 1/2 teaspoon sea salt
  • 1 cup sliced almonds, finely chopped
raspberry filling
  • 1/2 cup raspberry jam
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In large bowl of stand mixer, cream together coconut sugar and coconut oil. Add almond milk, pure maple syrup and vanilla. Beat until smooth.
  3. Add flour and salt. Continue to mix until dough comes together.
  4. In blender or food processor, place sliced almonds. Pulse until finely chopped. You want small pieces, not almond flour.
  5. Add finely chopped almonds to cookie dough and mix until almonds are evenly mixed through.
  6. Using small cookie scoop, roll tablespoon size scoops of cookie dough into balls. Place onto prepared baking sheet and indent center of cookie with thumb.
  7. Bake cookies 6-7 minutes. Remove from oven and carefully place 1/4 teaspoon raspberry jam into center of each cookie. Place back into oven and bake additional 5-6 minutes.
  8. Place cookies on cooling rack to cool completely.
Recipe by Sarah Bakes Gluten Free at