Thumbprint cookies with raspberry jam are one of my son's favorite Christmas cookies. This recipe is gluten-free, and you would never notice the difference.

They not only taste fabulous, but they are also better for you. The original recipe I used from Betty Crocker was good, but it had shortening in it, and I try not to use that as much as possible when baking. 

If you prefer, you can choose to fill the cookies with other flavors of jam, lemon curd, or frosting. 

Yield 20 cookies

 

2½ cups almond flour

6 Tbsp unsalted butter, room temperature

¼ tsp sea salt

2 Tbsp maple syrup

1 tsp vanilla extract

2 egg whites, whisked

1 cup walnuts, finely chopped

Raspberry jam

 

Preheat oven to 350℉ and line a baking sheet with parchment paper or a silicone baking mat.


In the bowl of an electric mixer, cream almond flour, butter, and sea salt until smooth.
Add maple syrup and vanilla and mix until a dough forms.


Scoop 1 Tbsp of dough, use your hands to form it into a ball, dip the ball into the egg whites, and then the nuts. Place the ball on the baking sheet and press down on the top of each cookie with your thumb or finger to create a divot.


Bake for 12-15 minutes until lightly brown around the edges. Avoid over-baking, or they will dry out. After baking, place the cookies on a wire rack to cool. 


After the cookies have cooled, fill each cookie with ½ tsp of raspberry jam.

 Store cookies in an airtight container for 4 - 5 days. Or keep them in the container in the refrigerator for up to one week. 

 

Just Salt It, and enjoy!