Oh, let me tell you about these *5 ingredient raspberry thumbprint cookies*! They’re not just easy to make; they’re a delightful treat that hits all the right notes. I remember the first time I whipped these up in my kitchen. I was in the mood for something sweet, but I didn’t want to spend hours baking. With just five simple ingredients—almond flour, coconut oil, honey, vanilla extract, and raspberry jam—I had everything I needed already at home! The aroma that fills your kitchen while they bake is absolutely heavenly, and I promise you, even novice bakers will feel like pros. Plus, they’re gluten-free, so everyone can enjoy them! Trust me, once you taste that buttery almond flavor paired with the sweet tang of raspberry jam, you’ll be hooked. It’s simplicity at its finest, and you’ll definitely want to make these again and again!
Ingredients List
- 1 cup almond flour: This is the base of our cookies, giving them a lovely nutty flavor and gluten-free goodness.
- 1/4 cup coconut oil: Melted, this adds a rich, buttery texture while keeping the cookies moist.
- 1/4 cup honey or maple syrup: Choose your sweetener! Honey gives a floral note, while maple syrup adds a unique depth.
- 1/2 teaspoon vanilla extract: A splash of this brings a warm, comforting aroma that complements the raspberry perfectly.
- 1/4 cup raspberry jam: This is the star of the show! Use your favorite brand or homemade for a fruity burst in every bite.
How to Prepare 5 Ingredient Raspberry Thumbprint Cookies
Making these *5 ingredient raspberry thumbprint cookies* is a breeze! I promise you’ll feel like a baking rockstar in no time. Let’s dive into the steps so you can whip these up and enjoy the sweet aroma wafting through your kitchen!
Step-by-Step Instructions
- Preheat your oven: Start by preheating your oven to 350°F (175°C). This step is crucial because it ensures your cookies bake evenly and come out perfectly golden.
- Mix the ingredients: In a mixing bowl, combine 1 cup of almond flour, 1/4 cup of melted coconut oil, 1/4 cup of honey or maple syrup, and 1/2 teaspoon of vanilla extract. Stir everything together until it’s well combined and forms a dough. Don’t worry if it looks a bit crumbly at first; it will come together nicely!
- Shape the cookies: Now, take small amounts of dough and roll them into balls about the size of a tablespoon. Place them on a baking sheet lined with parchment paper, giving them a little space to spread out.
- Create the thumbprint: Using your thumb (or the back of a spoon if you prefer), press down gently in the center of each ball to create a small indentation. This is where all that delicious raspberry jam will go!
- Fill with jam: Spoon about 1/2 teaspoon of raspberry jam into each thumbprint. Don’t be shy—this is the best part!
- Bake: Pop the baking sheet into your preheated oven and bake for 10-12 minutes. Keep an eye on them; you want them to be just golden around the edges.
- Cool: Once baked, take them out and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Trust me, the wait will be worth it when you take that first bite!
Why You’ll Love This Recipe
- Quick Preparation: These cookies come together in just about 10 minutes, making them perfect for a last-minute treat.
- Minimal Ingredients: With only five simple ingredients, you won’t need to hunt down anything fancy or complicated.
- Delicious Flavor: The combination of nutty almond flour and sweet raspberry jam creates a flavor explosion that’s simply irresistible.
- Gluten-Free: Enjoyable for everyone, these cookies are a fantastic gluten-free dessert option!
- Customizable: Feel free to swap out the raspberry jam for your favorite flavor for a fun twist!
Tips for Success
To ensure your *5 ingredient raspberry thumbprint cookies* turn out perfectly, here are some handy tips! First, make sure your coconut oil is melted but not too hot; you don’t want to cook the honey. If you’re out of almond flour, feel free to substitute it with any gluten-free flour blend you have on hand. Just keep in mind the texture might be slightly different. Also, don’t skip the parchment paper on your baking sheet; it prevents sticking and makes cleanup a breeze. Lastly, if you want extra flavor, try adding a pinch of salt or a sprinkle of cinnamon to the dough for a delightful twist!
Nutritional Information
When it comes to enjoying these *5 ingredient raspberry thumbprint cookies*, it’s good to know what you’re indulging in! Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, but here’s a general idea per cookie:
- Calories: 80
- Fat: 5g
- Saturated Fat: 4g
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 5g
- Protein: 1g
- Sodium: 0mg
So, you can feel good about treating yourself to these delightful bites of goodness!
FAQ Section
Can I use a different type of flour? Absolutely! If you don’t have almond flour, you can use any gluten-free flour blend as a substitute. Just keep in mind that the texture might vary slightly.
What if I don’t have raspberry jam? No problem at all! You can use any jam flavor you love, like strawberry, apricot, or even a spiced apple butter for a unique twist. Get creative!
Can I make these cookies vegan? Yes! Simply swap the honey for maple syrup and ensure your coconut oil is refined and free of any animal products.
How do I store the cookies? Store your *5 ingredient raspberry thumbprint cookies* in an airtight container at room temperature for up to a week. If you want to keep them longer, they also freeze well!
Can I double the recipe? Of course! Just keep an eye on the baking time, as larger batches might need a minute or two more in the oven.
Storage & Reheating Instructions
Storing your *5 ingredient raspberry thumbprint cookies* is super easy! Just place them in an airtight container at room temperature, and they’ll stay fresh for up to a week. If you want to keep them longer, you can freeze them! Just wrap each cookie individually in plastic wrap or place them in a freezer-safe bag. They’ll last for about two months in the freezer. When you’re ready to enjoy them, let them thaw at room temperature for about 30 minutes. No need to reheat, but if you prefer them warm, a quick 10-second zap in the microwave will do the trick! Enjoy every bite!
For more information on the health benefits of almonds, check out this Healthline article.
If you want to explore more delicious cookie recipes, visit our cookie category.
For tips on gluten-free baking, you can refer to this Gluten Free Baking resource.
Print
5 Ingredient Raspberry Thumbprint Cookies: A Simple Delight
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Simple and delicious raspberry thumbprint cookies made with just five ingredients.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut oil, honey, and vanilla until well combined.
- Form small balls from the dough and place them on a baking sheet.
- Make a small indentation in each ball using your thumb.
- Fill each indentation with raspberry jam.
- Bake for 10-12 minutes or until golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Substitute almond flour with gluten-free flour if needed.
- Use any jam flavor you prefer.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 5g
- Sodium: 0mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: 5 ingredient raspberry thumbprint cookies