These delicate chocolate cookies are the perfect healthier dessert or snack! These Chocolate Thumbprint Cookies are filled with homemade raspberry jam. They are a gluten free and low sugar treat.
If you adore gluten free cookies, you’ll love these Oatmeal Chocolate Chunk Cookies, and these Oatmeal Raspberry Thumbprint Cookies.
The Perfect Gluten Free Chocolate Cookies
We adore healthy cookies! I love having gluten free cookies made with nutritious ingredients ready for quick snacks in the freezer.
All of Sunkissed Kitchen’s gluten free cookie recipes are lower in sugar, and use healthier options like honey, maple syrup, monk fruit sweetner, and coconut sugar.
Last year, I created these indulgent Double Chocolate Chip Cookies using cashew butter. They were so delicious, I knew I needed to use the recipe again. These Chocolate Thumbprint Cookies are adapted from that recipe.
I love to pair chocolate with raspberry, so I use my Homemade Raspberry Chia Jam (can be made sugar free with monk fruit or with dates for a paleo option!).
Use whatever jam you have on hand or love!
What You’ll Need
- Almond Flour
- Cacao Powder (or natural cocoa powder)
- Sea Salt
- Cashew Butter
- Maple Syrup
- Raspberry Jam (I use this homemade Raspberry Chia Jam)
How to Make Chocolate Thumbprint Cookies
Step 1: Into a medium sized mixing bowl, add the cashew butter, butter, maple syrup, cacao powder, vanilla, and sea salt. Mix to form a thick chocolate sauce.
Step 2: Add the almond flour, and stir to combine.
Step 3: Add 1-tablespoon sized balls onto a cookie sheet. The cookie dough will be very sticky, but no need for perfection! If you refrigerate the dough for an hour it is easier to work with.
Step 4: Use the back of a teaspoon measuring spoon (rounded) to press thumbprints in the center of each cookie dough ball. Alternatively, use your thumb! 🙂
Step 5: Fill each thumbprint with about 1/2 tablespoon raspberry jam.
Step 6: Bake the cookies for 14 minutes. Allow to fully cool before removing them from the baking pan.
How to Store & Variations
How to Store Chocolate Thumbprint Cookies
Store leftover cookies in an air tight container in the fridge for up to 10 days.
Freeze leftover cookies in an air tight container up to 3 months. Allow the cookies to thaw in the refrigerator prior to serving.
No Cashew Butter?
Cashew butter is easy to make at home! You can also sub almond butter in this recipe.
More Options for Jam
If raspberry isn’t your thing, or you don’t happen to have raspberry jam, use whatever jam you love. Strawberry or even peach jam would be delicious! You can also use pumpkin butter for a seasonal spin, or make these chocolate-on-chocolate by adding a “kiss” to the center using this homemade fudge recipe.
Are Chocolate Thumbprint Cookies gluten free? Yes, these cookies are gluten free and grain free as written.
Make Paleo Chocolate Thumbprint Cookies: As long as you’re using a paleo jam, or homemaking jam with maple syrup, dates, or honey, your cookie will be paleo. They are grain free as written!
Make Vegan Chocolate Thumbprint Cookies: These cookies are easily made vegan by swapping the butter for coconut oil! The rest of the recipe is vegan as written.
Other Gluten Free Cookies You’ll Love
If you make this recipe, be sure to share it with me! Find me on Facebook or Instagram and be sure to tag #SunkissedKitchen @SunkissedKitch
Chocolate Thumbprint Cookies with Raspberry Jam
- 1/4 cup pastured butter softened
- 1/4 cup maple syrup
- 1/4 cup cashew butter or sub almond butter
- 1/4 cup cacao powder or natural cocoa powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup almond flour
- 2 tablespoons arrowroot
- 1/2 cup raspberry chia jam or your favorite jarred jam
- Preheat oven to 350º f.
- Into a medium sized mixing bowl, add the cashew butter, butter, maple syrup, cacao powder, vanilla, and sea salt. Mix to form a thick chocolate sauce.
- Add the almond flour and arrowroot, and stir to combine. The cookie dough will be sticky.
- Add 1-tablespoon sized balls onto a cookie sheet. If you refrigerate the dough for an hour it is easier to work with, but this step is not necessary.
- Use the back of a teaspoon measuring spoon (rounded) to press thumbprints in the center of each cookie dough ball. Alternatively, use your thumb!
- Fill each thumbprint with about 1/2 tablespoon raspberry jam.
- Bake the cookies for 14 minutes. Allow to fully cool before removing them from the baking pan.
- Store cookies in an air tight container in the refrigerator for up to a week.
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