This healthy vegan thumbprint cookie recipe is made with almond flour and coconut flour and takes less than 20 minutes! Soft, chewy and doughy in texture, these no bake cookies are filled with a homemade raspberry jam!
No Bake Thumbprint Cookies
Thumbprint cookies are delicious chewy cookies with various fillings in the center. Often made during the festive season (they are popular during Christmas!), they are a popular cookie to enjoy any time!
The cookie base is made with a combination of almond flour and coconut flour and held together by keto maple syrup and smooth almond butter. It’s then filled with a homemade chia raspberry jam, making it the perfect keto and vegan no bake dessert recipe.
For those of you following a strict keto diet and wondering if raspberries are keto, raspberries are considered keto-approved. Raspberries are low carb (when it comes to fruits!) and are packed with fiber. The amount used in very minimal, so provides very trace carbs.
How to make raspberry thumbprint cookies
Step 1: In a large mixing bowl, combine your dry ingredients in and mix well.
Step 2: Add your almond butter and mix well, until a thick dough remains. If the batter is too thin, add extra coconut flour. If the batter is too thick, add enough milk to be able to form the dough easily.
Step 3: Lightly wet your hands. Form small golf-ball sized balls of dough. Press each ball of dough in the center, providing a deep caveat, enough to fill with jam. Place the un-filled cookies on a lined pan or sheet.
Step 4: Refrigerate the cookies until it has firmed up.
Step 5: Fill each caveat with raspberry jam, or another jam of choice.
How to store thumbprint cookies
These thumbprint cookies are no-bake, and should not be stored at room temperature. The cookie base with become too soft and start to fall apart.
Thumbprint cookies should be stored in the fridge, in a sealed container or on a plate covered in plastic wrap.
Refrigerated cookies will keep for at least 2 weeks.
Can you freeze no bake thumbprint cookies?
Thumbprint cookies are freezer friendly and can be kept in the freezer. Be sure to wrap portions of cookies in parchment paper.
They will keep well frozen for up to 6 months.
To enjoy frozen cookies, allow thawing at room temperature.
Tips and Tricks for Perfect No Bake Thumbprint Cookies
Use the amount of milk as a guide. Depending on the brands of flour used, you may need more than you think.
I prefer using blanched almond flour, but you can substitute it for either fine almond flour or almond meal. If you use one of the latter two, your thumbprint cookies will be darker in color.
Please do not substitute the coconut flour, as it is a key ingredient to hold the cookies together, and also yielding a doughy cookie.
Almond butter is preferred, as it is mild tasting and adds a rich flavor to the cookie base. You can substitute it for smooth cashew butter or smooth peanut butter. If you use peanut butter, it will no longer be paleo friendly. Sunflower seed butter or tahini can also be used.
You can make these thumbprint cookies into cups by shaping them in a 12-count muffin-liner or cupcake tin.
I made this raspberry chia jam here, but you can also use keto-approved sugar free jam. Raspberry preserves or strawberry preserves are both great options.
More healthy cookie recipes
- Healthy Strawberry Cookies
- Flourless Breakfast Cookies
- Zucchini Chocolate Chip Cookies
- Flourless Keto Chocolate Chip Cookies
Healthy Vegan Thumbprint Cookies (Keto, Paleo)
Ingredients
- 1 cup coconut flour
- 2 tablespoon almond flour
- 1/4 cup granulated sweetener of choice
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup almond butter
- 1/2 cup milk of choice * See notes
- 1/2 cup raspberry jam
Instructions
- Line a large plate with parchment paper and set aside.
- In a large mixing bowl, combine all your dry ingredients and mix well. Add your almond butter and milk of choice, and mix until a thick batter remains. If the batter is too thick, add extra milk.
- Lightly wet your hands. Form 12 small balls and press a small hole/cave in the center. Place on the lined plate and refrigerate to firm up slightly.
- Once firm, fill each cave with raspberry jam.
Notes
Nutrition
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