Raspberry Thumbprint Cookies

Don't you just love the last three months of the year? A favorite hobby of mine is going to Hobby Lobby, Target and Walmart to check out if there's any new baking supplies on sale! Including neat ideas for the blog! For October, I decided that it's only fair to use my raspberry jam I made last weekend to make some yummy delicious Gluten-Free Thumbprint Cookies!

They're perfectly soft, chewy, and filled with ingredients you already have in your kitchen! This Recipe only has 6 ingredients and is fool-proof!

Whether it's the holiday's, picnics, potlucks, or birthday parties, these grain and dairy-free cookies are fantastic and will be loved by all! (Believe me, I know:))

Can I add Flavor to the Cookie Dough?

Absolutely! For different variations, try adding in 1/4 or 1/2 of a teaspoon of cinnamon or cardamom for a nice spice flavor. Rosemary will also work quite well, adding about 1/2 teaspoon dried or 1 teaspoon fresh rosemary, chopped. You can also add in Lemon Juice and/or Lemon Zest, about a teaspoon or so. Or to your taste!

What is I'm allergic to Nuts?

For those with allergies, you can make or buy Oat Flour which works 1 to 1 ratio with this recipe!

How to Store Cookies.

The way I like to store them is at room temperature, loosely covered with plastic wrap. They go pretty fast at my house, so I'm not worried about them going to stale. But if they were to sit out for a long period of time, I'd recommend 3-5 days on the countertop, or up to a week and half in the fridge!

Are the Cookies Freezer-Safe?

Indeed they are. With the jam and all! For up to two to three months. To freeze, allow the cookies to cool off completely and layer them in an airtight freezer safe containers with wax paper in between the layers so the cookies don't stick together as they freeze. To thaw, leave them at room temp for a couple hours, microwave for about 2 minutes, or heat them up in the oven.

Can I use any Filling?

You most certainly can! For this recipe, I used my Raspberry Chia Jam Recipe, but you can also use my Blueberry Jam for this recipe as well! But in all honesty, you can simply buy any Jam you prefer.

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Prep time:
5 minutes
Cook time:
10 minutes
Chill time:
Total time:
15 minutes
12-16 Cookies



  1. Mix together all of the ingredients in a small bowl.
  2. Chill the dough in the fridge for 30 minutes to an hour.
  3. Preheat oven to 350F.
  4. Remove the dough from the fridge and roll out small dough balls using a spoon or a cookie scooper.
  5. Press your thumb into the center of each dough ball. I used a melon baller.
  6. Fill a pastry bag or ziplock bag with strawberry jam and fill the indent with the jam.
  7. Bake the cookies on parchment lined cookie sheet for 8-10 minutes. Or until the edges are light golden brown.
  8. Remove and let them cool on the rack completely. They will be very soft after the oven, and that's okay. They will harden as they cool.
  9. Enjoy!

Recipe notes

  • Flavors. As I mentioned above, you can add 1/2 of a teaspoon of cinnamon or cardamom for a nice spice flavor. Or 1/2 teaspoon of dried or freshly chopped Rosemary. You can also add in some Lemon Juice or Lemon Zest, to taste.
  • Baking. Oven time will vary depending on your oven since all ovens are different. These cookies took about 10 minutes, but I did have to watch them the last two minutes so they won't turn too brown. If you prefer more brownish cookies, then you can bake them up to 12 minutes.
  • Sugar-Free. This recipe is made entirely without using refined sugar, and they turned out beautifully! You can taste that mild honey flavor, but you definitely won't be missing the sugar with these cookies!

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!