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Gluten-Free, Vegan Raspberry Almond Thumbprint Cookies

Ari brought these amazing homemade gluten-free, vegan cookies to the office today and they are uhmazing! They are full of great ingredients like almonds and flax seed so we asked if he could share the recipe on the site!

Here it is (and here’s to more great baked goods at the office)


1.5 cups raw almond meal
1/4 cup brown rice flour
2 tbsp ground flax
1/4 tsp + 1/8th tsp fine grain sea salt
1 tsp aluminum-free baking powder
1/2 cup raw almond butter
2 tbsp almond milk
1/4 cup + 3 tbsp coconut sugar
3-4 tbsp raspberry jam


Preheat oven to 350F and spray a large baking sheet with oil.

In a large bowl, whisk the dry ingredients (almond meal, rice flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal. In a smaller bowl, mix together the almond butter, maple syrup, and almond milk. Add wet mixture to dry mixture and stir until combined.
Shape dough into balls (about 1.5 tbsp or so). If dough is too sticky, place in the fridge for 15-20 minutes to firm up.

Place balls of dough about 1.5-2 inches apart on the baking sheet. With your thumb, press into the middle of the ball and shape a small well with your fingers. Add 1/2 tsp of jam into each well.
Bake at 350F for 10-12 minutes, watching closely after 9 minutes.

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