If you have been following along, this like blog post number six that starts with, “so I put jam in this.” These gluten-free thumbprint cookies are, you guessed it, dolloped with bright red ruby jam and boy are they tasty.
These cookies are also low carb, dairy-free, no sugar added, and keto-friendly.
I know I always say this too, but boy these are good with a hot cup of coffee. (I have a coffee problem)
super chewy thumbprint cookies with extra bits of good stuff
This cookie dough is more like an amaretti cookie. If you’re not familiar, they are similar in texture to a macaron. They have the best chewy texture. I chose to make these with amaretti cookie dough because I was craving a chewy cookie. It seemed to fit the bill.
To the dough base, I added coconut and chopped pistachios. Both ingredients marry incredibly well with raspberry jam and create a wonderful texture and flavor profile.
Want more jam-stuffed-in-baked-goods recipes? I got ya covered.
How about a chocolate and coconut coated vanilla cake stuffed with sugar-free strawberry jam? Check out this recipe for my version of low carb Lamingtons.
Oh, and these crazy PB&J breakfast muffins. Strawberry jam is the star again in this recipe, but you can go wild and use any jam you want.
And you have to check out this show-stopping black forest cake layered and drizzled with homemade sugar-free cherry preserves.
A few things about the batter
If you never made amaretti cookies, you may find that the dough feels wrong. It tends to be a bit dry, and then eventually it comes together in a big sticky paste.
You also need to chill this dough for an hour before rolling, forming and baking. Yes yes I know, it’s an extra step, but it does make a difference in the final product.
Once the batter is cold, it is easy to roll and gently flatten the cookies.
Of course, to make your little gluten-free thumbprint cookies, you need to make that divot in the center too before the cookies go into the oven. The dough is pretty forgiving, so if it cracks while thumb printing you can shape the dough back together.
What sweeteners are best for this recipe?
Allulose was by far the best sweetener to use for these cookies. The allulose created a fantastic chewy texture, and I found they barely had many (if any at all) aftertaste. I even found them to be a bit on the sweet side, but my husband thought they were perfect.
With that said you can use your favorite 1:1 granular sugar substitute.
Swerve and Truvia will also work perfectly fine here as well as does any powdered erythritol or xylitol brand.
Cookies made with erythritol will get very hard and chewy if stored in the fridge. Leaving them out on a counter to warm up will help the cookies soften up again.
** Remember, xylitol is poisonous to dogs and cats, so if that’s your choice and you have little furry friends running around, be aware that it can be deadly for them.**
Gluten-free Thumbprint cookies assembly tips
The cookies will come out of the oven quite soft. Let them rest on the pan for 5 minutes to cool down before moving them to a cooling rack.
You do not need to wait for the cookies to cool completely, you can add the jam as soon as you move them off the cookie pan.
I added 1 teaspoon of sugar-free raspberry jam to the gluten-free thumbprint cookies. I used a small ice cream scoop and filled it just a bit less than half full. It worked perfectly and made clean up a snap.
I also added a bit of sugar-free glaze in stripes across my cookies for texture, but that step is entirely optional. The cookies are plenty sweet without it, but it does add a nice touch for presentation.
You have a few options for the raspberry jam filling
There are a few options for the raspberry jam filling:
- You can make your own shelf-stable raspberry filling. I make my own jams, so when I want to make desserts like this, I can pull a jar out of the cupboard. If you check out my raspberry jam recipe, you will see my trick to getting perfectly gelled jams that you can store for up to a year on the shelf.
- You can also use commercially made no sugar added, low carb raspberry jams. Just be mindful that these jams have different nutritional values and you will need to double-check the carb counts if you use a commerical jam.
- Probably the quickest and easiest – cook down raspberries on the stove with a bit of sweetener until it naturally gels and thickens.
I’ve added nutritional information for the 3rd option to the recipe.
You can see how glossy and shiny my jam is in my photos. I made that jam with allulose. The allulose creates a jam that is very similar to regular jam in taste and texture; it’s quite sticky! If you make your raspberry filling on the stove, you may find that it does not have that shine, especially if you use a different sweetener instead of allulose.
Raspberry jam, not your jam? *cough..cough..* I have a few more shelf-stable homemade jams made without added sugar for you to check out.
Storage & Serving
Oh, these freeze great! You can even fill them first before freezing. Lay your gluten-free thumbprint cookie on a cookie sheet and freeze in a single layer. Once they are frozen, you can add them to a ziplock bag and take them out as required. They only take about 30 minutes to thaw out on the counter.
If you decide to freeze a few, skip the erythritol glaze on the top, it will only turn grainy.
These cookies store very well in the fridge. If you used allulose, the cookies will not get grainy or overly chewy and will store in the refrigerator for up to 5 days. If you use erythritol, I would suggest keeping them covered and on the counter for up to 3 days.
- 3 cups almond flour
- 4 large egg whites
- 1 Tbsp vanilla
- 1 1/4 cup allulose
- 1/2 cup unsweetened coconut
- 1/2 cup chopped pistachios
- 1 1/2 cup raspberries
- 1/4 cup water
- 2 Tbsp Allulose
- 2 Tbsp powdered erythritol
- 1/2 Tbsp (plus more if required) almond milk
Gluten-free thumbprint cookie dough
1. In a medium bowl whisk almond flour, coconut, chopped pistachios, allulose, and salt.
2. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until they form stiff peaks. Transfer the egg whites to a larger bowl. Gently fold in half the almond mixture, then fold in the remaining almond mixture.
3. Add vanilla and fold in. The dough will form a thick paste.
4. Cover the bowl and refrigerate for one hour.
5. Preheat oven to 325 and line a baking sheet with parchment paper. (please see notes below for temperatures if you used a different sweetener)
6. Roll 2 Tbsp of dough into a ball and gently flatten into a round disk.
7. Bake for 20-22 minutes until cookies are golden brown. Keep an eye out on the cookies because allulose does brown very quickly.
8. Once browned, remove from oven and allow to cool for 5 minutes on the cookie tray. Once cool to the touch move the cookies to a cooling rack.
1. Add raspberries, water, and allulose to a small saucepan and place over med heat.
2. Allow berries to cook down until thick and jammy.
3. Test for sweetness. If the berries are tart, add a touch more sweetener.
4. Remove from the saucepan and place in a small bowl to cool.
1. Add erythritol and almond milk to a small bowl and stir until a glaze forms. The glaze should be thin, but not like water. You may need to continue to add a few more drops of almond milk to get the right viscosity.
1. Add 1 tsp of raspberry jam to the center of each cookie.
2. Drizzle with a simple powdered sugar glaze.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 173 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 0mg Sodium: 33mg Carbohydrates: 6.8g Net Carbohydrates: 2.6g Fiber: 4.2g Sugar: 2g Sugar Alcohols: 12.5g Protein: 6g