Almond Raspberry Thumbprint Cookies

These easy, portable gluten-free cookies are the perfect solution for busy days when you need an energy boost that fit into your meal plans without weighing you down.

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Prep Time
15 min
Cook Time
20 min
35 min


  • 1 1/2cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup ground flaxseeds
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 6 tbsp all-natural 
raspberry jam


  1. Preheat oven to 350°F. In a large bowl, combine flour, coconut, flaxseeds, baking soda and salt.
  2. To dry mixture, stir in oil, maple syrup, vanilla and almond extract.
  3. Scoop dough onto a large rimmed parchment-lined baking sheet in 2-tbsp mounds, about ½ inch apart, making about 12 cookies. With your knuckle, press a dent into the middle of each. Fill each dent with jam, being careful not to overflow, about ½ tbsp per cookie. Bake for 18 to 20 minutes, until golden brown. Set aside to cool on sheet.

Nutrition Information

  • Serving Size 2 cookies
  • Calories 186
  • Carbohydrate Content 12 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 3 g
  • Protein Content 4 g
  • Saturated Fat Content 6.5 g
  • Sodium Content 149 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2.5 g

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