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    Home / Recipes / Keto Desserts

    Gluten Free Thumbprint Cookies Recipe with Jam

    By Lisa MarcAurele on Dec 7, 2014 25 Comments - This post may contain affiliate links. See Disclosure

    7692 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    keto raspberry thumbprint cookies
    Kid FriendlyVegetarianQuick

    Here's a subtly sweet shortbread cookie with a dollop of raspberry jam on top. It's a gluten free thumbprint cookies recipe you'll want to make year round.

    Gluten free thumbprint cookies recipe with low carb raspberry jam
    Jump to:
    • Gluten Free Thumbprint Cookies Recipe with Jam - Low Carb
    • 📖 Recipe

    Thumbprint cookies are often served during the holiday season. I found a wonderful Scandinavian recipe for these popular Christmas cookies and adapted it to be low carb.

    These raspberry cookies are so good that even your friends and family who don't follow a low carb diet are likely to scarf them down. In fact, they didn't last very long in my house.

    With a subtly sweet shortbread base and a dollop of raspberry chia seed jam on top, this gluten free thumbprint cookies recipe is something you'll want to make year round. The best part is that they are so easy to make and come out looking spectacular.

    These low carb treats are definitely going to be served at our gatherings this holiday season. I haven't decided what other cookies to include.

    Gluten free thumbprint cookies recipe with low carb raspberry jam

    Maybe I'll make some of the walnut chocolate chip cookies for the holidays as they are a new favorite of mine. I may even attempt to make some decorated low carb cut out cookies this year.

    I used a standard cookie scoop to for this gluten free thumbprint cookies recipe so each cookie is about the same size. Then I used my index finger to make a small indentation in each of the dough balls and flatten them out slightly.

    I got 36 cookies from the recipe and each cookie took about a teaspoon or so of jam. I recommend lining the cookie sheet with parchment paper or a Silpat mat so you won't have to worry about the cookies sticking to the pan.

    These yummy cookies are going to become a staple for our family holiday celebrations. If you are still looking for a great low carb holiday cookie, you should definitely give these ones a try.

    Gluten free thumbprint cookies with low carb raspberry jam

    I'm really glad I decided to try these raspberry jam gluten free thumbprint cookies. They are a bit different than the peanut butter cookies with a chocolate thumbprint that I made earlier.

    Since I've been moving away from eating peanuts, the fruity topping is a much better option. Like most legumes, peanuts are quite inflammatory so it's best to avoid eating them.

    That's one reason I love coconut flour more than almond flour. Nuts are inflammatory, but since coconut isn't a true tree nut, it doesn't have that same effect. I actually combine both flours in this gluten free thumbprint cookies recipe.

    There are some substantial differences between the two low carb flours. But if I had to choose, I definitely think coconut flour is the better choice for low carb baking.

    Gluten free thumbprint cookies recipe with low carb raspberry jam

    Combining both low carb flours does seem to give the best of both sides. However, because I'd like to limit inflammation, I've been moving more towards coconut flour.

    I suppose I could have chosen one flour or the other to bake these gluten free cookies. But, since I'm still experimenting with only coconut flour, I chose to use the easy option.

    Do you have a preference of flour when baking low carb treats? Which low carb flour do you usually use?

    Gluten Free Thumbprint Cookies Recipe with Jam - Low Carb

    Gluten free thumbprint cookies recipe with low carb raspberry jam

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    📖 Recipe

    Gluten free thumbprint cookies with low carb raspberry jam

    Gluten Free Thumbprint Cookies with Jam

    Author: Lisa MarcAurele
    3.67 from 3 votes
    Here's a subtly sweet shortbread cookie with a dollop of raspberry jam on top. It's a gluten free cookie you'll want to make year round.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Dessert, Snack
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    Servings 36 cookies
    Calories 85

    Video

    Ingredients

    • ½ cup coconut oil liquified
    • ½ cup butter melted
    • 3 tablespoons Pyure All Purpose or 6 tablespoons Swerve
    • 2 egg yolks
    • 1 teaspoon sugar free vanilla extract
    • ⅔ cup coconut flour
    • 1 ⅓ cup almond flour fine ground
    • 1 teaspoon xanthan gum
    • 1 batch of chia raspberry jam
    US Customary - Metric

    Instructions

    • Preheat oven to 350°F. Line cookie sheet with parchment paper or silicone mat.
    • In large bowl, beat together coconut oil, butter, sweetener, yolks, and vanilla.
    • (Start with only half the coconut flour and add more later if needed. The absorbency of coconut flour can vary and too much can result in dry crumbly cookies) Beat in half the coconut flour and all the almond flour (and optional xanthan gum) until dough forms. Sprinkle in more coconut flour if needed.
    • Scoop dough balls evenly onto lined cookie sheet.
    • Use the tip of a finger to create an indentation on the top of each cookie.
    • Fill each cookie indentation with chia raspberry jam.
    • Bake at 350°F for 12 to 15 minutes.

    Notes

    Makes about 36 cookies
    Nutrition per cookie: 85 calories, 8.3g fat, 23.1mg sodium, 5.0g carbs, 2.1g fiber, 1.7g erythritol, 1.2g net carbs, 1.8g protein

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    low carb yum simple keto cookbook

    Nutrition

    Serving: 1g | Calories: 85 | Carbohydrates: 5g | Fat: 8.3g | Sodium: 23.1mg | Fiber: 2.1g

    Additional Info

    Net Carbs: 2.9 g | % Carbs: 13.4 % | % Protein: 0 % | % Fat: 86.6 % | SmartPoints: 3
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 85
        [carbohydrates] => 5
        [fat] => 8.3
        [sodium] => 23.1
        [fiber] => 2.1
        [serving_unit] => g
    )
    

    Note on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    © LowCarbYum.com
    Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
    Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
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    Lisa-Profile

    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

    1. Cristina

      December 07, 2020 at 11:09 am

      Can these be made ahead and frozen?

      Reply
      • Lisa MarcAurele

        December 07, 2020 at 1:31 pm

        Yes. You can either prepare them unbaked or bake them and then freeze.

        Reply
    2. Tami

      April 23, 2019 at 10:00 am

      Can these be made without almond flour? I'm allergic to nuts (coconut is fine). Thanks!

      Reply
      • Lisa MarcAurele

        April 24, 2019 at 7:08 am

        To use all coconut flour, you'd use a lesser amount with more egg and liquid. It would take a little experimenting to get it to work.

        Reply
    3. Linda

      December 22, 2018 at 2:05 pm

      Wasted a lot of expensive ingrediants dough just crumbles...I had a mess & followed it to a tee!! ?

      Reply
      • Lisa MarcAurele

        December 24, 2018 at 6:54 am

        I'm going to put a note in the recipe card. It sounds like your coconut flour was more absorbent than mine. Unfortunately absorbency of dried coconuts varies so some flour can absorb more liquid than others.

        Reply
    4. Chastity

      October 07, 2018 at 5:16 pm

      4 stars
      So I used agave nectar for the sweetener and used more almond flour and less coconut. 2 full eggs. I also use muffin pans I spayed with a little coconut cooking spray. It didnt quite hold up as expected a very soft like cookie. But I really like the taste!

      Reply
      • Lisa

        October 07, 2018 at 5:38 pm

        Yes. These are a soft baked cookie.

        Reply
    5. keri

      March 26, 2018 at 8:43 pm

      Could you please recommend The brand of sugar-free vanilla extract that you used in where you purchased it

      Reply
      • Lisa

        March 27, 2018 at 5:29 am

        Simply Organic is a brand I buy at the local grocery store.

        Reply
    6. RayK

      January 12, 2018 at 1:16 pm

      I followed the recipe exactly. My dough didn't really come together and I could not roll it into balls. It just crumbled. So I scooped it into my muffin tins, thinking that they would bind together when cooked. Nope. Just muffin pots with cookie crumbs.

      Any idea what happened? I like the idea of these cookies, but I need to have a reason to try again. Any help would be appreciated.

      Thanks

      Ray

      Reply
      • Lisa

        January 13, 2018 at 4:48 am

        It could be the coconut flour. I'd try using the whole eggs next time as the whites help bind.

        Reply
    7. DM

      December 22, 2017 at 5:34 pm

      2 stars
      I just made them. Just ok, I found them to be dry and pretty tasteless. I might try again using less coconut flour bc that needs a lot of moisture.

      Reply
      • Lisa

        December 22, 2017 at 6:21 pm

        Ingredients can vary, particularly coconut flour. You can also up the fat if needed.

        Reply
    8. Nancy

      December 16, 2017 at 10:30 am

      Can they be made without xanthum gum. Or suggestion for replacements?

      Reply
      • Lisa

        December 17, 2017 at 6:14 am

        They may not hold together as well without xanthan gum. If that happens, just put them in the fridge before serving.

        Reply
    9. Sally

      December 08, 2017 at 1:00 pm

      Lisa can I use ground almonds or do I need almond flour?

      Thanks!

      Reply
      • Lisa

        December 09, 2017 at 3:32 pm

        Finely ground almonds are the same. Almond meal works too.

        Reply
    10. Lori

      November 17, 2017 at 4:08 pm

      She can you for butter? Hubby has a dairy allergy?

      Reply
      • Lisa

        November 18, 2017 at 8:04 am

        You should be able to use lard or more coconut oil. You may want to try ghee if he's not sensitive to that (many with dairy sensitivities don't have an issue with it).

        Reply
    11. Karen Mattes

      October 02, 2017 at 4:20 pm

      These sound wonderful and I love the combination of flours. I definitely plan on making these. Can you please tell me, does the nutritional info at the bottom include the jam? If yes, then I'll do the math to subtract the jam's numbers to find the info for just the cookies. Thank you in advance.

      Reply
      • Lisa

        October 03, 2017 at 7:27 am

        It does include the jam. You can see that recipe to subtract.

        Reply
    12. Shelley

      September 19, 2017 at 10:29 pm

      5 stars
      I can't wait to try this recipe. My mom made the non low carb version every year at Christmas. She rolled the cookies in chopped peanuts before putting the thumbprint in and the jam. It's gonna feel like being a kid again. Thank you. I can carry on the tradition of the thumbprint cookie in a healthier version.

      Reply
      • Lisa

        September 20, 2017 at 5:53 am

        Love the added nuts on the cookie! Thanks for sharing. I'll be trying that this year.

        Reply
      • Sara

        December 16, 2018 at 3:06 pm

        Thank you, Shelley, for the tip. Can't wait to try rolling the dough in peanuts. Exquisite!

        Reply

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