I love cookies that taste fabulous and still feel good in our body. These Thumbprint Cookies are the perfect soft and chewy holiday cookies with just the right amount of sweetness. They’re gluten-free, vegan and paleo. What I love about thumbprint cookies is they can be made with different fillings. Here I make half of them with Chocolate and Sea Salt and the rest with Raspberry Jam.
You’re probably super busy shopping and getting ready for the holiday with Christmas less than 2 weeks away and Chanukah starting last night. You may be wondering how am I going to find the time to make cookies?
The good news is, these cookies are easy to make with only 6 ingredients. No mixer or blender required. You mix the batter in a bowl with a fork and let it chill for 30 minutes. Then roll little pieces of batter into individual balls, flatten slightly and place on a rimmed baking sheet.
At this point, you can use your thumb to make an indent for the filling but I find it easier to use some type of round kitchen tool. I use the back end of a whisk and press it into each cookie. Look around your kitchen, you’ll probably have something. If not your thumb will work fine.
Put raspberry jam on half the batch, leave the rest empty and bake. Once they come out of the oven, while the unfilled cookies are still warm press down lightly on the thumb imprints again, to make sure there’s room for the chocolate in case they puffed or spread in the oven. Pour a small amount of the chocolate mixture into each of the unfilled cookie indents.
The easiest way to make these cookies is with a kitchen scale. Weighing is much easier than measuring and you get it exact every time.
The cookies come out better with a very fine almond flour. Don’t use almond meal, it’s too coarse, make sure to use blanched almond flour. I recommend using organic jam since berries are highly sprayed with pesticides. I also like allergy-friendly, gluten-free, paleo baking chocolate. It’s available in most health food stores.
Making cookies reminds me of my mother. We used to spend hours together in the kitchen preparing cookies for Christmas. Sometimes I ate so much sugar I couldn’t sleep. Now things are different.
I love baking especially around the holiday and since there are so many delicious healthy desserts I find it easy to stay on my paleo friendly diet. I get to enjoy holiday cookies and I don’t have to put myself into a sugar coma.
Although thumbprint cookies are usually made around the holiday, they are divine any time of the year.
If you like this recipe, try these other delicious gluten free, paleo holiday cookies:
Soft and Chewy Paleo Chocolate Chip Cookies
Soft and Chewy Vegan Chocolate Chip Cookies
Honey Roasted Almond Thumbprint Cookies
Would you like to have more of these delicious healthy recipes sent to you each week? CLICK TO SIGN UP for my weekly email newsletter of recipes and tips for you to eat well and enjoy your wonderful life.
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Eat Well Enjoy LifePrint
Sea Salt & Chocolate or Raspberry Thumbprint Cookies
- Total Time: 30 minutes
- Yield: 19 1x
- 2 cups almond flour (224 grams)
- 1/2 cup arrowroot powder (64 grams)
- 1/4 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
- 1/4 cup coconut oil melted (56 grams)
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla (optional)
- 2 tablespoons organic raspberry jam
- 2 tablespoons dark chocolate chips
- 1/2 tablespoon coconut oil
- coarse sea salt (optional) to sprinkle on the chocolate thumbprint cookies
- Sift together the almond flour, arrowroot powder, baking soda, and salt into a large bowl.
- Melt the coconut oil and mix it together with maple syrup and vanilla if using.
- Pour into the flour mixture, mix with a fork and shape into a ball. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours*.
- Preheat the oven to 350ºF and line a baking sheet with parchment paper
- Form 19 slightly flattened balls with the dough, (about 22 grams each).
- Place dough on a cookie sheet lined with parchment paper and make an imprint in the center of each cookie with your thumb or something round like the base of a whisk or other kitchen tool.
- Fill half of them with 1/2 teaspoon of jam. Leave the rest empty.
- Bake for 10-12 minutes or until just lightly golden brown around the edges.
- While cookies are baking make the chocolate mixture.
- In a small pan, melt dark chocolate chips with coconut oil.
- Remove from the oven and while the unfilled cookies are still warm press down lightly on the thumb imprints again, to make sure there’s room for the chocolate in case they puffed or spread in the oven at all.
- Pour a small amount of the chocolate mixture into each of the unfilled cookie indents.
- Transfer to a cooling rack to cool completely.
- Once the cookies have cooled completely, sprinkle the chocolate ones with coarse sea salt.
*If you leave the dough in the refrigerator for more than 2 hours let it sit out at room temperature for 30 minutes to soften up a bit before you try and roll the little balls.
- Prep Time: 15
- Cook Time: 15
- Category: Paleo, Vegan, Gluten Free, Dairy Free, Seasonal
- Cuisine: Healthy Dessert