I have received quite a few requests for gluten-free recipes. So today, I am going to share a super-simple jam thumbprint cookie recipe that is not only gluten-free, it is also vegan.
The thing about this recipe that first caught my eye me was the flavour combination – I was not sure if raspberry and coconut would work together, and I guess the only way to find out was to make one batch of cookies and try them!
So I made the cookies, and left them on the kitchen counter. The LAM came into the kitchen to get his coffee and saw the cookies. He took one before I could warn him that the cookie was made of almond meal (which he didn’t at all fancy), and popped it into his mouth.
I held my breath and waited for the verdict.
“That’s pretty good!”, he said.
WOAH! I managed not to faint. That coming from him is HIGH PRAISE indeed!
The combination of raspberry + coconut is a winner for sure. They taste DELICIOUS together.
Best of all, these cookies are so simple to make, you can probably make them in your sleep!
In a bowl, I added almond meal. Almond meal simply means ground up almond. I buy mine already ground but you can always chuck some almond in a food processor and ground them yourself.
Then I added coconut oil.
And maple syrup.
I combined these ingredients with a whisk.
And shaped it into a ball.
This was covered with cling film and placed in the fridge to chill for at least 30 minutes.
When you are ready to make the cookies, simply shape the dough into balls and place them onto a lined baking tray.
Use your thumb to press gently on the top of each cookie to make an indentation.
Fill the indentations with jam.
And bake them!
I admit that I was pleasantly surprised at how good these cookies were.
And being gluten-free and vegan, well, that simply means more people can enjoy them!
- 1 1/4 cup ground almond
- 3 tablespoon (45ml) coconut oil, melted
- 1 1/2 tablespoon maple syrup
- 1/4 cup raspberry jam (or any jam you prefer)
- 1. Combine all the ingredients (except the jam) in a medium bowl. Shape into a ball.
- 2. Cover with cling film and refrigerate for at least 30 minutes (or up to 24 hours).
- 3. Preheat the oven to 375°F (190°C).
- 4. Shape the dough into balls.
- 5. Use your thumb to make an indentation in each cookie. Fill the indentations with jam.
- 6. Bake for 9-11 minutes, or until the coolies are light golden brown around the edges.