Raspberry Thumbprint Cookies

These gluten-free raspberry thumbprint cookies are easy to make with just 5 ingredients, your family will love them.

Course: Baking

Cuisine: New Zealand

Keyword: thumbprint cookies, raspberry thumbprint cookies, gluten-free thubprint cookies,

Diet: Dairy Free, Gluten free

Servings: Cookies

Calories: 108kcal

Author: My Kids Lick The Bowl

4.54 from 32 votes

Preheat your oven to 180 degrees Celsius (360 Fahrenheit)
Place the first 4 ingredients in a bowl and mix.
Use a teaspoon and scoop the mix into balls. It may be a little sticky, but if you wet your hands it will stop it sticking (you should end up with 20-22 cookies)
Pop the balls on a baking paper lined tray,
Gently press the balls with your (or a childs) thumb to make a small well like indent
Gently press a a raspberry into the well created by the thumbprint.
Bake at 180 degrees Celsius for 12-15 minutes (I would set the timer for 10 minutes though, and then check again at 12 minutes and 15 minutes just to be certain)

Damp spoon and hands! This cookie mixture is quite sticky, but damp hands and a wet spoon will stop the cookie dough from sticking to you.
In this recipe, I use desiccated coconut to keep the sugar content lower than traditional cookies. When you are baking with sugar it provides two things; sweetness and texture. Desiccated coconut provides the same texture as granulated sugar.
These cookies store in an airtight container for 3 days, or they can be frozen for up to 4 months.
Peanut butter: You can use either crunchy or smooth peanut butter in this recipe. You can substitute the peanut butter for another nut butter to make a peanut-free version.
Desiccated coconut: You can substitute the desiccated coconut for ground almond.
Raspberries: Fresh or frozen raspberries can be used. You can also substitute the raspberries for a small spoonful of your favourite jam or a chocolate button.