These raspberry chia thumbprint cookies are an incredible sweet treat for a special occasion. Gluten-free, grain-free, dairy-free, keto, low-carb.
Merry Christmas Eve everyone! This holiday season really flew by. It’s amazing how fast a month can pass when you are constantly busy with a long holiday to-do list. Somehow I found time to make these delicious raspberry chia thumbprint cookies though, and I’m really glad I did.
These raspberry chia thumbprint cookies turned out to be my favorite of the cookies I made this holiday season. Plus, they are really great for people with most allergen issues. They are totally dairy-free, nut-free, gluten-free, grain-free, Paleo, and can be made low-carb/keto friendly by simply using a sugar-free sweetener such as stevia or erythritol.
These are one of the more involved recipes to make that I have posted this holiday season, although they really aren’t terribly challenging or time-consuming to make. You’ll want to start by making the dough. Mix all of the dry ingredients together, and then add in your wet ingredients.
Be sure to mix thoroughly to avoid any clumps and then roll the dough into balls on two baking sheets. You will then want to press the middle down to make an indentation in the top of the cookie. This is where you will spoon in that delicious raspberry jam.
In a pan over medium heat add all of the jam ingredients and stir until the raspberries have dissolved. If you don’t like raspberry seeds, you can strain the seeds out and just use the liquid. If you do this, I recommend omitting the chia seeds, since they will just be filtered out anyway.
I enjoyed the texture that the seeds lend to these cookies, so I left them in. Plus the chia seeds help to thicken the raspberry sauce to make it into a more jam-like consistency. Continue to heat until the sauce thickens, making sure to stir consistently so it does not burn.
This recipe makes a whole boatload of cookies, so if you live alone, I recommend making a half batch, or gifting the other half to a friend. Unless of course this is your holiday indulgence of choice, then by all means, enjoy a whole batch by yourself. No judgments here.
I hope you and your loved ones all have a wonderful holiday filled with lots of warm mugs of hot cocoa and peppermint treats galore (or sub your favorite healthy treat here) 😀
Raspberry Chia Thumbprint Cookies (Gluten-Free, Grain-Free, Keto)
- 1 cup coconut flour
- 1/2 tsp baking soda
- pinch Salt I use this brand
- 1/2 cup sweetener of your choice
- 4 eggs
- 1 tsp vanilla extract
- 1/2 cup coconut oil I used refined, so it does not impart a coconut flavor on the cookies
For Raspberry Jam
- 1.5 cups raspberries frozen or fresh
- 1/4 cup sweetener of your choice
- 2 tbsp chia seeds
- 3 tbsp water
- Preheat oven to 350F.
- Mix coconut flour, baking soda, salt and sugar together in a bowl, ensuring that all clumps are removed.
- In a microwave-safe dish, melt coconut oil for 30 seconds in microwave.
- Mix coconut oil, vanilla extract and eggs in with the dry ingredients.
- To make the raspberry jam, simmer raspberries, sweetener, chia seeds and water In a small pot over medium heat until it begins to thicken into a jam-like consistency, approximately 8-10 minutes.
- While raspberries are simmering, roll dough into balls, approximately 1 inch in diameter and press down into cookie shapes on a baking sheet. Form a crater in the middle of each cookie in order to make room for the raspberry jam.
- Once the jam is nice and thick, spoon into the crater in each of the cookies.
- Bake for approximately 15 minutes, swapping the top and bottom sheets half-way through.
- These will be very soft after baking, so allow to cool for 10-15 minutes before moving them to a cooling rack.