Paleo Raspberry Thumbprint Cookies

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.