Well+Good Council member McKel Hill is the master of recipes that taste so decadent, you’ll be surprised to find out how nutritious they can be. And while cookies aren’t exactly a health food, her recipe for gluten-free thumbprint cookies means you can satisfy your sweet tooth without the serious sugar rush. The best part? Whipping up a batch is quick and easy—so enjoy!
These cookies can be (and should be) enjoyed year ’round, but they’re also the best cookie to start your year off with a sweet, healthy treat.
Inspired by traditional thumbprint cookies, these cookies are thin but pillowy soft, with a sweet, raspberry jam filling in the center. They’re are gluten-free, so simple to make, and a delicious, healthier alternative to your traditional thumbprint cookie recipe.
If you’re not a fan of raspberries or don’t have time to make your own jam, not to worry! You can use any store-bought organic jam you enjoy and don’t be afraid to get creative with the flavor—apricot, orange, blackberry, or even strawberry fillings would all be equally as delicious.
Be mindful that while these are a healthier cookie, they are still cookies and should be enjoyed with that in mind… because these are very easy to overeat.
Healthier, gluten-free thumbprint cookies
1/2 cup + 2 Tbsp coconut oil
1/2 cup honey
1 egg, beaten (can use vegan egg replacer)
1/2 tsp sea salt
1 Tbsp pure vanilla extract
2 1/2 cups Bob’s Red Mill Almond Flour
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Jam of your choice such as raspberry, apricot, orange, blackberry, strawberry, etc.
- To make the Raspberry Chia filling, click here.
- Preheat the oven to 350° F.
- In a small saucepan, combine coconut oil and honey over medium heat. Heat until the coconut oil liquefies. Remove from the heat and quickly stir in the beaten egg with the vanilla. Pour this mixture into the large mixing bowl with dry ingredients. Stir until combined.
- In a large mixing bowl, combine melted coconut oil with almond flour, baking soda, sea salt, vanilla, cinnamon, and nutmeg.
- Scoop about 1 Tbsp of dough. On a lined baking sheet, arrange the dough two inches apart.
- Bake the cookies for 6-8 minutes, until lightly browned at the edges. When the cookies come out of the oven, immediately push your thumb (or if it’s too hot, use a spoon) in the center of each cookie. Add a dollop of the raspberry jam, enough to fill the well. Put back in the oven and let cook for an additional 3-5 minutes.
- Let the cookies cool for 10 minutes on the baking sheet, then transfer to a rack to cool completely. Store in an airtight container at room temperature or in the fridge for longer storage times.
What should McKel write about next? Send your questions and suggestions to firstname.lastname@example.org.
Loading More Posts...