If you’re looking for a paleo dessert that is easy to make and delicious, this cookie recipe is for you! These Paleo Thumbprint Cookies with homemade raspberry jam and a dark chocolate drizzle are the perfect sweet treat.Jump to Recipe
Making the Perfect Paleo Dessert
I’ll be honest, paleo baking takes some trial and error, dedication, and LOTS of patience. Baking without gluten is hard enough but take away added sugar and dairy, and it’s definitely no easy feat to create a tasty dessert. These paleo cookies took some time to nail down the recipe but the final result is so worth it!
These Paleo Thumbprint Raspberry Cookies are the perfect balance of crumbly shortbread cookie and sweet homemade raspberry jam. Plus, a little drizzle of dark chocolate never hurt!
What Is a “Thumbprint Cookie”?
A thumbprint cookie is just like it sounds. A cookie with an indentation in the middle made with the thumb. The indentation can also be made with a small teaspoon.
The thumbprint cookie, also called the “Hallongrotta”, is a common Swedish pastry. The translation of the name means “raspberry cave” in. These shortbread cookies are filled with raspberry jam, or another fruit filling in the center of the dessert. While the cookie is known as the thumbprint cookie In the United States, they are known as jam drops in Australia.
The Raspberry Jam
While you can buy store-bought jam to fill your thumbprint cookies, most jams sold in the United States are made with cane sugar. If added sugar is used, the recipe is no longer gluten-free. So, I suggest using this easy and simple paleo raspberry jam recipe!
Start by washing two cups of raspberries, then add them to a small saucepan. Turn the heat to medium-high, then use a potato masher to pulverize the berries. Once boiling and smashed thoroughly, add one tablespoon of lemon juice. Reduce the heat to medium-low, and stir consistently. Next, add half a cup of honey. Honey is a great alternative to added sugar, plus it helps thicken the jam faster.
Stir for about 10 minutes, then remove from heat. Once the jam sticks to the back of a spoon, pour the mixture into a glass jar and allow it to cool for about 15 minutes. If the jam is not sticking or thickening, continue to stir once you pull it off the heat until it thickens.
Time for the Dough
For the dough, start by adding three cups of gluten-free baking flour, two teaspoons of cornstarch and one teaspoon of salt to the cookies. Unlike most cookies or desserts, there is no baking powder or baking soda used in this recipe. Baking powder encourages the dough to spread, but we want these thumbprint cookies to maintain their shape. If the dough were to spread, the indentation holding the raspberry jam would also spread. As well, baking soda gives cookies their signature chewy consistency. However, shortbread cookies shouldn’t be chewy. Shortbread cookies are more crumbly than chewy. So, instead we use cornstarch; which, helps create the crumbly texture.
Next, mix together one cup of melted coconut oil, a third cup of maple syrup, and a third cup of honey. Make sure to use a sugar-free maple syrup! Once combined, add two large egg yolks one at a time, then one teaspoon of vanilla extract. Egg yolks are tender and richer than using a whole egg or egg whites. Next, sift in the dry ingredients. Combine with an electric mixer, then roll into balls and place on a prepared baking sheet.
Once all the dough has been rolled into balls, use the back of a teaspoon to gently create an indent in the center of the cookie dough.
Fill, Bake & Decorate
Add a teaspoon of the homemade raspberry jam to the indentation on each cookie. Bake the cookies at 350 degrees for 15-17 minutes until slightly golden. Allow the cookies to cool for roughly ten minutes.
To make the dark chocolate drizzle, combine half a cup of sugar-free dark chocolate chips and one tablespoon of coconut oil to a microwave-safe glass. Microwave for 30 seconds, then stir and microwave again for 30 seconds. Stir again and then allow to cool.
Once the cookies are completely cooled, use a spoon to drizzle the dark chocolate over each cookie. Wait 10-15 minutes for the chocolate to dry and harden before serving the cookies.
Paleo Raspberry Thumbprint CookiesCourse: Recipes, DessertDifficulty: Medium
If you’re looking for a paleo dessert that is easy to make and delicious, this cookie recipe is for you! These Paleo Thumbprint Cookies with homemade raspberry jam and a dark chocolate drizzle are the perfect sweet treat.
- For the Raspberry Jam
2 cups raspberries, washed
1 tablespoon lemon juice
1/2 cup honey
- For the Cookies
3 cups of gluten-free baking flour
2 teaspoons cornstarch
1 teaspoon salt
1 cup coconut oil, melted
1/3 cup honey
1/3 cup sugar-free maple syrup
2 egg yolks
1 teaspoon vanilla extract
- For the Dark Chocolate Drizzle
1/2 cup sugar-free dark chocolate chips
1 tablespoon coconut oil
- For the Raspberry Jam
- Add the raspberries to a small saucepan and turn the heat to medium-high
- Use a potato masher to pulverize the berries
- Once boiling, add the lemon juice and then reduce the heat to medium-low
- Stir in the honey and continue to stir while the jam simmers
- After 10-15 minutes, remove from heat and continue to stir until the jam coats the back of the spoon
- Pour into a glass jar and allow to cool
- For the Cookies
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper
- In a medium-sized bowl, combine the flour, cornstarch, and salt
- In another bowl, use an electric mixer to combine the coconut oil, honey, and maple syrup
- Add one egg yolk at a time, then add the vanilla extract and beat to combine
- Sift in the dry ingredients and combine with the mixer
- Roll into balls and place on the prepared baking sheets
- Use the back of a teaspoon to create an indentation in the middle of the cookie
- Add one teaspoon of the raspberry jam, then bake for 15-17 minutes
- Allow to cool for at least 10 minutes
- For the Drizzle
- Add the chocolate chips and coconut oil to a microwave-safe glass
- Microwave for 30 seconds, then stir and microwave again for 30 seconds
- Stir, then cool for 10 minutes
- Once both the cookies and dark chocolate has cooled, use a spoon to drizzle the dark chocolate over each cookie
- Store in an air-tight container for up to 5 days