Description
These easy 3-ingredient gluten-free almond flour raspberry thumbprint cookies are crisp on the edges, chewy in the middle, and naturally grain-free. They require no mixer and come together in about 30 minutes.
Ingredients
Scale
- 2 cups (200g) blanched almond flour
- ½ cup (60g) powdered sugar
- 1 large egg white
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup (120g) seedless raspberry jam
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium mixing bowl, whisk together almond flour, powdered sugar, salt, and vanilla extract until well blended.
- Add the egg white and mix with a fork or hands until a soft, slightly sticky dough forms.
- Roll the dough into 1-tablespoon balls and place them on the prepared baking sheets, spacing them 2 inches apart.
- Gently press a thumb into the center of each dough ball to create a well.
- Fill each thumbprint with about ½ teaspoon of raspberry jam.
- Bake for 12-15 minutes until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Use blanched almond flour for a smooth texture; avoid almond meal which is coarser. Ensure the jam is seedless for easier piping. Do not overbake as almond flour browns quickly. Cookies can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 75
- Sugar: 4
- Sodium: 15
- Fat: 5
- Saturated Fat: 0.5
- Carbohydrates: 6
- Fiber: 1
- Protein: 2
Keywords: gluten-free, almond flour, thumbprint cookies, raspberry jam, grain-free, dairy-free, easy baking, 3-ingredient recipe