Eat Well Dec. 15. 2015
Desserts

Almond Raspberry Thumbprint Cookies

Dec. 15. 2015
Desserts
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Dietitian, Founder

Hooray, it’s cookie season! As if we need any excuse to eat cookies, because we totally don’t, these Almond Raspberry Thumbprint Chewies are super simple to make, delicious, and beautiful enough to share as a DIY holiday gift or something to share this season. Also, these are just the best. That’s all. Even though these can be enjoyed year round, these have a special place in my heart this time of year and I hope you give these a go for the holiday!

THUMBPRINT CHEWIES

Thumbprint cookies are my absolute favorite cookie of all time…I’m so serious about this statement, not even another favorite of mine, double chocolate chip beats this one out for the top spot. Thumbprint cookies bring back so many fun memories of me baking Christmas cookies with my family. My mom would make the dough, and I would get the task and “fun part” of creating the balls of dough with my hands, gently placing them on the lined cookie sheet, then pressing my thumb into the top to create a little bowl where raspberry jam would soon fill it up! Every step in this cookie process is so much fun and if you’re not a fan of raspberries you can use another type of organic berry or fruit jam listed below. The biggest twist on this traditional thumbprint cookie, is these are flat like a crisp, but are pillowy soft- ooey gooey center, with a chewy cookie!

I love using my Raspberry Orange Chia Jam for the filling, it’s hearty, fiber rich with the chia and the seeds from the raspberry, slightly sweet and tart. As I mentioned, don’t let raspberries keep you from making this cookie if you’re not a fan, you can try apricot, orange, blackberry, apple butter, or even pumpkin butters and jams. Here are some of my favorite brands to try if you’re not making the jam homemade: blackberry jam or strawberry jam. As with all desserts, cookies, cakes, pastries, even if they’re made with healthy and nourishing ingredients, they’re still a cookie so be mindful of how many you enjoy…because it’s very easy to overeat these ones. If you need a little reminder and guide on how to stay healthy during the holidays, download my Healthy Holiday eBook with my favorite tips to keep on track.

 

Almond Raspberry Thumbprint Chewies
Recipe Type: dessert
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 30
A delicious, chewy, and gluten free thumbprint cookie with a sweet and tart raspberry filling. GF, Paleo friendly
Ingredients
  • 1/2 cup + 2 tablespoons coconut oil
  • 1/2 cup honey
  • 1 egg, beaten (can use [url href=”https://nutritionstripped.com/vegan-egg-replacers/” title=”Vegan Egg Replacers”]vegan egg[/url])
  • 1/2 teaspoon sea salt
  • 1 tablespoon pure vanilla extract
  • 2 1/2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • FILLING
  • Jam of your choice such as [url href=”https://nutritionstripped.com/raspberry-orange-chia-jam-and-peach-chia-jam/” title=”Raspberry Orange Chia Jam & Peach Chia Jam”]raspberry[/url], orange, apple butter, blackberry, strawberry, etc.
Instructions
  1. To make the Raspberry Chia filling, [url href=”https://nutritionstripped.com/raspberry-orange-chia-jam-and-peach-chia-jam/” title=”Raspberry Orange Chia Jam & Peach Chia Jam”]click here. [/url]
  2. Preheat the oven to 350 degrees F.
  3. In a small saucepan, combine coconut oil and honey over medium heat and heat until the coconut oil liquefies. Remove from the heat and quickly stir in the beaten egg with the vanilla. Pour this mixture into the large mixing bowl with dry ingredients, stir until combined.
  4. In a large mixing bowl, combine melted coconut oil with almond flour, baking soda, sea salt, vanilla, cinnamon, and nutmeg.
  5. Scoop about 1 tablespoon of dough. On a lined baking sheet, arrange the dough 2 inches apart.
  6. Bake the cookies for 6-8 minutes, until lightly browned at the edges. When the cookies come out of the oven, immediately push your thumb (or if it’s too hot use a spoon) in the center of each cookie and dollop the raspberry jam enough to fill the well. Put bake in the oven and let cook for an additional 3-5 minutes.
  7. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a rack to cool completely. Store in an airtight container at room temperature or in the fridge for longer storage times.

Products I used to make these cookies: this almond flour, coconut oil, and vanilla extract. To keep my sanity during clean up, I love using silicon baking sheets and no matter how old my cookie sheets are, they never burn the bottoms! Oh, and if you’re gifting these to your loved ones, I adore these takeout boxes. I also love this one where you can see what’s inside. I love to line it with white parchment and then tie a bow on it.

THOUGHTS?

What are your most memorable holiday baking experiences or favorite cookies of the season? Let me know what you think when you give this recipe a go! Leave a comment and rate it, rating helps me continue to improve recipes for you. I love seeing what you come up with so don’t forget to take a picture and tag it #nutritionstripped on Instagram!

Tis’ the season, so get ahead of it. I coach 1-1 with people like you over the world to help optimize your health, reach goals, feel and look amazing! Sign up here to chat with me about how we can work together and take the first step to make this your healthiest and happiest year yet.

xx McKel

The Recipe

Serves 30

Print

Ingredients:

    • 1/2 cup + 2 tablespoons coconut oil

 

    • 1/2 cup honey

 

 

    • 1/2 teaspoon sea salt

 

    • 1 tablespoon pure vanilla extract

 

    • 2 1/2 cups almond flour

 

    • 1/4 teaspoon baking soda

 

    • 1/4 teaspoon ground cinnamon

 

    • 1/8 teaspoon ground nutmeg

 

    • FILLING

 

    • Jam of your choice such as raspberry, orange, apple butter, blackberry, strawberry, etc.

 

Directions:

 

    1. To make the Raspberry Chia filling, click here.

 

    1. Preheat the oven to 350 degrees F.

 

    1. In a small saucepan, combine coconut oil and honey over medium heat and heat until the coconut oil liquefies. Remove from the heat and quickly stir in the beaten egg with the vanilla. Pour this mixture into the large mixing bowl with dry ingredients, stir until combined.

 

    1. In a large mixing bowl, combine melted coconut oil with almond flour, baking soda, sea salt, vanilla, cinnamon, and nutmeg.

 

    1. Scoop about 1 tablespoon of dough. On a lined baking sheet, arrange the dough 2 inches apart.

 

    1. Bake the cookies for 6-8 minutes, until lightly browned at the edges. When the cookies come out of the oven, immediately push your thumb (or if it’s too hot use a spoon) in the center of each cookie and dollop the raspberry jam enough to fill the well. Put bake in the oven and let cook for an additional 3-5 minutes.

 

    1. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a rack to cool completely. Store in an airtight container at room temperature or in the fridge for longer storage times.

 

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