Raspberry Thumbprint Cookies {Paleo, Nut-Free Option}

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These classic thumbprint cookies use a simple raspberry chia jam with two options for the cookies – an original and nut free version that are both so tasty!  Great for holiday baking or anytime!  Gluten-free, dairy-free, refined sugar free.

One of the most frequently asked questions I get is how to make a recipe that uses almond flour nut-free.

The truth is, there’s no easy conversion unfortunately.  Which is why I typically try to include a variety of baking recipes here that are nut-free for those with allergies.

However, for today’s raspberry thumbprint cookies I decided to do something different.  I created an alternative nut-free version of the cookies using coconut flour only.

All the photos were taken of the original recipe that uses both almond and coconut flours.  If you make the nut-free version, you’ll find that the cookies will spread less and have a slightly more dense and less soft texture.

However, both versions got the go-ahead from family members who could barely tell the difference between the two versions.

If you’re interested in comparing the properties of almond and coconut flour, this is a good recipe to look at.  Even though I included coconut flour in the original recipe, I still had to make several changes to the wet ingredients to get the right consistency for the dough.

Coconut flour is extremely absorbent and also crumbly, so it requires extra eggs and extra liquids compared to almond flour.

This is also the reason you’ll use so little coconut flour in recipes compared to almond flour.  I typically will use about 3-4 times the amount of almond flour as I would coconut flour – that’s a major difference!

For example (though I haven’t tested this) if I were to try to make these cookies with all almond flour, I’d most likely try a total of 2 cups, tripling the amount of the coconut flour measurement.

There’s no exact science that I’m aware of when it comes to converting the two flours.  But, through trial and error, I’ve found that for every 1 cup almond flour, you need only 1/4-1/3 cup coconut flour.  Additionally, many times, you’ll need an extra egg as well.

Was that enough confusing baking science for you?  Because I think I’m ready to move onto the raspberry jam!

I decided to go with a really simple chia jam for these cookies.  A paleo and vegan jam that you can make with just 3 ingredients in about 10 minutes.  Chia jam is really just as easy as cooking fruit along with a sweetener and some chia seeds to thicken it.

You can sub in another berry if you like here, and might also want to puree the fruit first if you’re using one that doesn’t break down as easily as raspberries.

The result of putting it all together – soft, flavorful cookies baked with a fruity jam right in the middle – totally irresistible!

Since I wanted these  I even drizzled a little white icing over some of them.  Check out my strawberry pop tart recipe for details on how to make the icing.

I hope you’re ready to bake these fun, addicting little cookies!  Grab your ingredients and an apron (raspberries!) and let’s go!

Raspberry Thumbprint Cookies {Paleo, Nut-Free Option}

Raspberry Thumbprint Cookies {Paleo, Nut-Free Option}

These classic thumbprint cookies use a paleo raspberry chia jam with two options for the cookies - an original and nut free version that are both so tasty! Great for holiday baking or anytime!

Author: Michele Rosen

Servings: 16 cookies

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4.45 from 9 votes

Ingredients

Original Version:

• 1 egg room temp
• 1/4 cup coconut oil melted, refined
• 1/3 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/4 tsp lemon extract optional
• 1 cup blanched almond flour
• 1/4 cup + 1 Tbsp coconut flour
• 1/4 tsp baking soda
• 1/4 tsp fine grain sea salt

Nut free version:

• 2 eggs
• 1/4 cup + 2 Tbsp coconut oil melted, refined
• 1/3 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/4 tsp lemon extract optional
• 1/2 cup + 1 Tbsp coconut flour
• 1/4 tsp baking soda
• 1/4 tsp fine grain sea salt

Jam:

• 1 1/2 cups raspberries 6 oz
• 2 Tbsp pure maple syrup
• 1 Tbsp chia seeds

Instructions

1. Mix dry ingredients in a medium bowl and set aside. In a separate bowl, whisk together the egg or eggs, maple syrup, coconut oil and extracts. Stir the dry ingredients into the wet until a sticky dough forms. Chill dough in the refrigerator for at least 30 mins.

2. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Roll dough into 15-18 balls and place on baking sheet. Press your thumb or a 1/4 tsp in the center of each ball, then spoon 1/2 tsp of the jam into each.

3. Bake in the preheated oven for 10-12 mins or until set and beginning to turn light brown. Remove and allow to cool 5-10 mins on the baking sheet, then remove to wire racks to cool completely.

Jam:

1. In a small saucepan, heat raspberries over medium heat until saucy and bubbling, mashing them with a spoon as they cook (about 3-5 mins).

2. Add the maple syrup, stir, then add the chia seeds and continue to cook and stir, lowering the heat a bit to med-low, for about 5-7 more minutes or until thickened. Remove from heat and allow to cool 5 mins, then transfer to a jar to cool completely.

Recipe Notes

*Nutrition is calculated using the original version.

Nutrition

Calories: 127kcal

Carbohydrates: 12g

Protein: 2g

Fat: 8g

Saturated Fat: 3g

Cholesterol: 10mg

Sodium: 70mg

Potassium: 44mg

Fiber: 3g

Sugar: 6g

Vitamin A: 20IU

Vitamin C: 3mg

Calcium: 34mg

Iron: 0.6mg

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Want More Paleo Cookie Recipes?  Try One of These!

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Coconut Flour Chocolate Chip Cookies {Nut Free}

Perfect Cut-Out Sugar Cookies {Paleo}

Thick and Chewy Snickerdoodles {Paleo + Vegan}

Paleo Vanilla Wafers 

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