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Almond-Raspberry Thumbprint Cookies (Paleo, GAPS)

Home » GAPS Diet » GAPS Recipes » Dessert and Treats » Almond-Raspberry Thumbprint Cookies (Paleo, GAPS)
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Almond flour raspberry thumbprint cookies

With jewel-jam centers and a tender almond flour shortbread cookie, these bright thumbprint cookies are sure to be a hit.  The jam can be made with any berry, but we like raspberry for its bright red color and sweet flavor.  You can whip up a batch of raw honey-sweetened raspberry chia jam in just 5 minutes with this recipe here.

The almond flour based shortbread cookies are fast to make, with just a few simple ingredients that are available in most health food stores.  They’re sure to disappear in a flash, but if you happen to have leftovers, keep covered in the refrigerator for up to 1 week.

Almond flour raspberry thumbprint cookies

Almond-Raspberry Thumbprint Cookies (Paleo, GAPS)

Course: Dessert
Cuisine: GAPS, Gluten Free, Paleo
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 36
Author: Cara Comini
Delicious little shortbread cookies topped with bright jam thumbprints.
Print

Ingredients

  • 7 tablespoons melted expeller-pressed coconut oil find here
  • 2-1/2 cups almond flour find here
  • 1/4 cup coconut flour find here
  • 1/2 cup honey find here
  • 1/8 teaspoon sea salt find here
  • 1 egg
  • 1/3 cup raspberry jam to top recipe here

Instructions

  1. Preheat oven to 350* F
  2. Prepare cookie sheet by lining with parchment paper.
  3. Melt coconut oil in a large mixing bowl, and allow to cool until no longer hot.
  4. Mix the coconut oil, almond flour, coconut flour, honey, sea salt, and egg with a fork or hand-held mixer, until all coconut oil clumps have broken up and mixture is mixed through.
  5. Form into 1-inch balls using a cookie scoop, or scooping a tablespoon of dough at a time and rolling by hand.
  6. Place balls 2 inches apart on prepared baking sheet (most cookie sheets will hold 12).
  7. Using your thumb or index finger, make an indention in each cookie top, flattening the cookie slightly.
  8. Use a small spoon to fill indentations with jam, being careful to not overfill.
  9. Bake for 10 minutes, or until the bottom of the cookies starts to turn golden brown.
  10. Remove from oven and allow to cool for 5 minutes on cookie sheet.
  11. Remove to cooling rack and enjoy!
  12. Keep leftovers covered in the fridge for up to 7 days.

 

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← Book Review: Chop Wood Carry Water Quick No-Cook Raspberry Chia Jam (GAPS, Paleo) →

About Cara

Cara is the main author here at Health Home and Happiness. She loves the health and energy that eating well and playing well provides and has a goal to share what she's learned with as many families interested in making healthy changes as possible.

She helps other families achieve health in simple steps through healing their gut with the GAPS Diet and helps them stock their freezer for busy days with the Allergy-Friendly Afternoon Freezer Cooking Class.

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Reader Interactions

Comments

  1. Holly

    July 21, 2017 at 7:05 am

    Sorry I know this is a dumb question but…do I scoop out 7 tablespoons of solid coconut oil & heat up & use all of that …or am I using 7 tablespoons of liquid already melted coconut oil?

    Reply
    • Cara

      July 21, 2017 at 11:12 am

      It should be the same either way :)

      Reply
  2. Brooke

    December 15, 2017 at 9:10 am

    Have you attempted these with a flax egg?

    Reply

Trackbacks

  1. Quick No-Cook Raspberry Chia Jam (GAPS, Paleo) - Health, Home, & Happiness says:
    October 28, 2018 at 5:18 am

    […] Use in paleo thumbprint cookies for extra fun. You can find the recipe here. […]

    Reply
  2. 70 Easy Christmas Cookies Recipes with Pictures - Journey to SAHM says:
    November 2, 2018 at 9:04 am

    […] Almond-Raspberry Thumbprint Cookies from Health Home and […]

    Reply

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