Wholesome Raspberry Thumbprint Cookies

By: Renown Wellness Team

December 20, 2021

Cookies fresh out of the oven on a sheet pan

There is no shortage of sweet treats during the holiday season, making it hard to keep our health on track. With all of the delicious aromas mixed into holiday cookies -- vanilla, peppermint, molasses, ginger, pecans and chocolate --the dessert table could use a healthy makeover that doesn’t compromise flavor. We challenged Caitlin Bus, Registered Dietitian with Renown Healthy Heart Program, to come up with a healthier cookie recipe to share with your family and friends this holiday season.

These vegan thumbprint cookies are soft, slightly chewy, nutty and sweet, made with almond flour, a hint of maple flavor and topped with raspberry jam (or the jam of your choice). Even better, these holiday cookies require just eight simple, healthy ingredients and are gluten-free, dairy-free, egg-free, oil-free and optionally sugar-free too!  

Wholesome Raspberry Thumbprint Cookies

  • Course: Dairy-Free, Gluten-Free
  • Cuisine: Holiday

  • Servings 14 cookies
  • Prep Time 10 minutes
  • Cook Time 12 minutes


  • 1 ¼ cup (120 g) almond flour  
  • ¼ cup (32 g) oat flour  
  • 3 tbsp (40 g) granulated sugar of choice (brown sugar, coconut sugar, or Erythritol)* 
  • 1 tsp baking powder 
  • 1/4 cup (64 g) almond butter (runny, not firm) 
  • 1 tsp vanilla extract 
  • ¼ cup cold water 
  • 4 tsp maple syrup 
  • Jam (raspberry or preferred fruit) 


  1. Add all dry ingredients (almond flour, oat flour, sugar and baking powder) to a bowl and stir with a spoon. Add the almond butter, vanilla extract and cold water. First, stir with a spoon, then use your hands to shape the dough into a ball. 
  2. Then add the maple syrup and mix again. If the dough is a little sticky at first, just let it rest for a couple of minutes. 
  3. Shape the dough into 14 balls and place them on a cookie sheet lined with parchment paper or a silicone mat. 
  4. Using your thumb, or a 1/2 tsp measuring spoon, make an indentation into each ball.  
  5. Fill 1/2 tsp of jam into each indentation. Transfer the cookie sheet into the refrigerator and chill the cookies for at least 30 minutes (or up to overnight). 
  6. Preheat the oven to 350 F (175 C) and bake the cookies for about 12-15 minutes or until slightly golden brown. Enjoy! 

Oat flour: You can most likely use any other starch; including tapioca starch. 
Granulated sugar: Another option would be 1.5 Tbsp monk fruit  

Recipe Note

Nutrition Facts: 

Calories 70
Total Fat 4g 
Saturated Fat 0
Sodium 36mg 
Total Carbohydrate 8g
Sugar 5g 
Dietary Fiber 1g
Protein 2g 

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