Soft and chewy almond butter thumbprint cookies with raspberry jam. They’re gluten-free, vegan, oil-free and naturally sweetened with maple syrup.
Holiday baking season is here! To kick off this year’s holiday cookies on Nourished by Nutrition, I’m sharing my favorite almond butter thumbprint cookies with raspberry jam. They’re a twist on your classic peanut butter and jelly combo in cookie form. I love how easily they come together with just 7 ingredients (all of which you probably have in your pantry!). They’re the perfect balance of sweet and salty with a hint of tartness from the raspberry jam. I hope you love these almond butter thumbprint cookies as much as I do!
Almond Butter Thumbprint Cookies
These almond butter thumbprint cookies are more nutrient-dense than your traditional thumbprint cookies made with refined flour, refined sugar, and butter. Three main ingredients (almond butter, maple syrup, and oat flour) make up the base. There’s no eggs, butter or extra oil and yet they’re incredibly delicious. If you like tender, chewy cookies that almost melt in your mouth, these cookies are for you!
I’ve tested this recipe numerous times, so I recommend making it as written. The only substitutions I recommend are swapping the almond butter for another nut or seed butter or using your favorite flavor of jam. The key is making sure you use natural almond butter that is very runny, with the only ingredients being almonds. I like Trader Joe’s unsalted almond butter or Whole Foods 365 brand. For the jam, I like Trader Joe’s fruit-sweetened raspberry jam. Feel free to use your favorite jam or even homemade chia jam.
As for the oat flour, it’s very important that the flour is fine. This gives the cookies the best texture. Making and using homemade oat flour will work but try to make sure it’s as finely ground as possible.
Nourished by Nutrition Facts:
Almond Butter – These cookies have a bold almond butter flavor that makes them irresistible, but also more nutritious than a traditional cookie. Almond butter is a healthy fat. It contains mostly monounsaturated fats which are known to help reduce the risk of heart disease. Healthy fats (like those found in almonds) are essential for healthy skin and hair, keeping our cells intact and stabilizing our blood sugar. They’re also necessary for the absorption of the fat-soluble vitamins, A, D, E, and K.
Maple Syrup – one of my favorite natural sweeteners! It’s a refined sugar-free option that also gives treats a subtle maple flavor. While maple syrup is still a concentrated source of sugar, it has a lower glycemic load than white cane sugar. This means it doesn’t spike your blood sugar as drastically as white sugar. This is better for blood sugar balance, cravings, hormone health, and satiety. Since maple syrup is unrefined, it contains a trace amount of nutrients still intact. Maple syrup is high in zinc and manganese and has around 24 antioxidants.
Oat Flour – This gluten-free flour is a whole grain that’s packed with fiber, vitamins, minerals, and antioxidants. Since oat flour is just finely ground rolled oats, it has all the same benefits and health properties as oats. It can take some trial and error to figure out how it will work in recipes since oat flour typically absorbs more liquid than traditional flour. That being said, the benefits of the oats make it worth it. One ½ cup serving provides 4g of fiber and contains both soluble and insoluble. Oats are an excellent source of soluble fiber called beta-glucans. Soluble fiber draws water into your intestinal tract. This type of fiber helps support regular digestion, helps us feel fuller, and can help lower cholesterol and blood sugar levels. (4)
IF YOU LOVE these almond butter thumbprint cookies, YOU’LL ALSO ENJOY THESE RECIPES:
Almond Butter Thumbprint Cookies
Soft and chewy almond butter thumbprint cookies with raspberry jam. They’re gluten-free, vegan, oil-free and naturally sweetened with maple syrup.
Ingredients
1/2 cup natural almond butter
⅓ cup maple syrup
½ teaspoon vanilla
½ tsp baking powder
¼ tsp fine sea salt
1 cup oat flour*
4 teaspoons raspberry jam ( I like the fruit-sweetened jam from Trader Joe’s)
Instructions
Preheat the over to 350F and line a baking sheet with parchment.
In a mixing bowl, combine the almond butter, maple syrup, and vanilla. Beat until smooth. Add the baking powder, sea salt, and oat flour. Mix until fully combined. The dough will be thick.
Roll the dough into 8 balls and place on the parchment-lined baking sheet. Flatten the balls slightly then press a hole in the center of each dough using your thumb. Fill each hole with 1/2 teaspoon of raspberry jam.
Bake for 8 to 10 minutes, or until slightly golden. Let cool for 5 minutes on the baking sheet. Once stable, to transfer to a wire rack to finish cooling. Store the cookies in an airtight container in the fridge. These cookies taste best eaten in 3 to 4 days.
Notes
*I recommend using store-bought oat flour rather than making your own. Store-bought has a soft, fine texture. If you’re in a pinch, homemade oat flour will work just make sure you blend it very well.
DID YOU MAKE THIS RECIPE?
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