Thumbprint cookies in October? I know, sometimes I confuse myself too. I spent most of the month of September posting summer recipes as I was convinced it was still August. A week later and I have skipped right over the entire season of autumn and moved straight into Christmas.
Although usually served at Christmas, I decided to freshen up the flavours of the traditional thumbprint cookie. Lets be honest, who eats a thumbprint cookie for the base and edges, everyone knows that it’s all about the jammy center. I have even been known to break a thumbprint cookie in half just to get to the jam quicker (what can I say, I eat with a strategy).
These cookies have a delicious zesty lemon cookie base which becomes slightly chewy once baked. This is the first time I have had a thumbprint cookie and been just as excited about the base as the jam center, talk about a breakthrough!
This is a great way to use up that forgotten jar of jam in your fridge or if you have an extra 30 minutes and berries on hand, you can make this jam (i’ve also included the recipe below). The recipe makes 1 cup of jam so there will be a fair amount leftover after making these cookies (what a great excuse to make another batch!) or if you are a jam addict like myself, stand at your kitchen counter and eat the rest by the spoonful. Enjoy!
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Lemon & Raspberry Thumbprint Cookies
Ingredients
- 1 1/2 cups almond flour
- 1/4 tsp baking soda
- 1/4 cup butter or coconut oil melted
- 1 tsp vanilla extract
- 3 tbsp honey or maple syrup
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1/4 cup Raspberry Jam
Instructions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
- In a mixing bowl combine the almond flour & baking soda
- Add in the butter, vanilla extract, honey and lemon and mix until a moist dough has formed
- Scoop out 1 tbsp sized amounts of dough, roll into balls and place on a parchment paper lined baking sheet
- Press your thumb into each ball to form a deep well and flatten the cookies
- Fill each well with raspberry jam
- Bake in the oven for 12-20 minutes until golden brown in colour, keep a very close eye on these cookies as they can burn quite quickly.
Tried This Recipe?
Leave a comment below and let us know how it was!
Ingredients
- 5 cups Raspberries
- 3 tbsp honey or other sweetener
- 1 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- In a sauce pan combine the raspberries, honey, lemon zest and juice
- Place the oven on the stove over low heat
- Cook for 25-30 minutes stirring occasionally to ensure it does not burn. Continue to cook until the mixture has thickened to a jam like consistency, the longer you cook it the more it will thicken.
- Once thickened to your desired consistency remove from stove and store in a container in the fridge for up to 3 weeks or in a sterilized jar.
Tried This Recipe?
Leave a comment below and let us know how it was!
Very easy and yummy recipe. The cookie base is good even without the jam!
Delicious! I didn’t have any issues with them spreading out. I probably should have taken them out of the oven a minute or two earlier, but I got distracted. My fault! Still tasted great. Thank you for all the recipes! We will make this again
So happy to hear that they turned out well! The cookies can brown quite quickly in the last few minutes of baking so its definitely good to keep an eye on them.
I’ve made them twice and they are the best cookies I have ever eaten and I don’t like sweet things! Thank You for the recipe! Jo( 12 minutes is perfect- I had some problems because we don’t use cups in Poland and the converting details on the internet aren’t very exact but I managed to made and eat them almost simultaneously:)
What a compliment, thanks Jo! if you are in search of any other grain free cookie recipes these coconut and raisin cookies are one of my all time favourites.
My first batch burnt at 20 mins as well, and even though I refrigerated the 2nd batch they still melted down a lot (i cut the time in half), not sure if the almond flour to “liquid” ratio is off or what. Either way the batter was SO good that I don’t 100% mind.
I’m sorry to hear that! I have changed the recipe slightly so that the butter/coconut oil is melted before measuring and being added. I think this should help reduce the amount they spread out during baking.
I tried these and set the timer for 20 minutes and they came out burnt. Even at 15 minutes they were a bit darker than i’d like. Maybe my oven runs hot, but I don’t ever have this issue with any other recipes. I used butter (not coconut oil), not sure if that makes a difference. In any case, i recommend setting the timer for 12 minutes and then checking them. the burnt ones aren’t too good 🙁
I’m so sorry to hear they burnt! I usually make these cookies on the larger side which might have something to do with it. I will remake them again this weekend to reconfirmed the temperature and timing. Hopefully the non burnt ones tasted good!
Hi Lan, I think these would ship well. One of the great things about almond flour is that it doesn’t dry out like other flours so these cookies should still taste fresh up to a week later.
hello. how long will these cookies keep, and how do you think they’ll ship? i’m thinking of making a batch on sunday to ship monday…
I just made these and have already eaten 4, they are so good. Love the raspberry and lemon flavour combination. Even my husband who hates healthy things was shocked when I told him they were grain free.