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.
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.
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.
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.
If you’d like to see some of the other differences between the two low carb flours, check out the almond vs. coconut flour article at All Natural Ideas. I definitely think coconut flour is the better choice for low carb baking.
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 with Jam
Ingredients
- 1/2 cup coconut oil liquified
- 1/2 cup butter melted
- 3 tablespoons Pyure All Purpose or 6 tablespoons Swerve
- 2 egg yolks
- 1 teaspoon sugar free vanilla extract
- 2/3 cup coconut flour
- 1 1/3 cup almond flour fine ground
- 1 teaspoon xanthan gum
- 1 batch of chia raspberry jam
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.
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Notes
Nutrition
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.
About Lisa
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:
Linda says
Wasted a lot of expensive ingrediants dough just crumbles…I had a mess & followed it to a tee!! 😕
Lisa MarcAurele says
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.
Chastity says
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!
Lisa says
Yes. These are a soft baked cookie.
keri says
Could you please recommend The brand of sugar-free vanilla extract that you used in where you purchased it
Lisa says
Simply Organic is a brand I buy at the local grocery store.
RayK says
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
Lisa says
It could be the coconut flour. I’d try using the whole eggs next time as the whites help bind.
DM says
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.
Lisa says
Ingredients can vary, particularly coconut flour. You can also up the fat if needed.
Nancy says
Can they be made without xanthum gum. Or suggestion for replacements?
Lisa says
They may not hold together as well without xanthan gum. If that happens, just put them in the fridge before serving.
Sally says
Lisa can I use ground almonds or do I need almond flour?
Thanks!
Lisa says
Finely ground almonds are the same. Almond meal works too.
Lori says
She can you for butter? Hubby has a dairy allergy?
Lisa says
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).
Karen Mattes says
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.
Lisa says
It does include the jam. You can see that recipe to subtract.
Shelley says
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.
Lisa says
Love the added nuts on the cookie! Thanks for sharing. I’ll be trying that this year.
Sara says
Thank you, Shelley, for the tip. Can’t wait to try rolling the dough in peanuts. Exquisite!