Indulge your taste buds with the irresistible combination of zesty lemon and juicy raspberries in these Flourless Lemon Raspberry Thumbprint Cookies! Perfectly chewy, naturally sweetened, and gluten-free, these delightful treats are not only a feast for the eyes but also a guilt-free dessert option that will leave you wanting more. With just a handful of wholesome ingredients and a quick 27-minute prep and bake time, you'll be amazed at how effortlessly you can whip up a batch of these vibrant cookies. Ready to impress your friends and family with a unique twist on a classic favorite? Let’s dive into this delicious recipe!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 lemon, zested and juiced
- 1/2 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a medium mixing bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, lemon zest, and half of the lemon juice. Mix thoroughly until a consistent, slightly sticky dough forms.
- Allow the dough to rest for 5 minutes to let the almond flour absorb the moisture and become more cohesive.
- Using clean hands or a cookie scoop, form the dough into 12 equal-sized balls, placing them evenly spaced on the prepared baking sheet.
- Gently press your thumb or the back of a small spoon into the center of each cookie to create a well for the raspberry filling.
- Mash the fresh raspberries with the remaining lemon juice to create a slightly chunky fruit filling.
- Carefully spoon the raspberry mixture into the center of each thumbprint cookie.
- Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let the cookies cool completely on the baking sheet for 10 minutes before transferring to a wire rack.
- Store cookies in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving for best texture.
Tips
- Ingredient Quality: Use high-quality almond flour for the best texture. If you can, grind your own almonds for a fresher taste!
- Lemon Zest: Don’t skip the lemon zest; it adds a bright flavor that elevates the cookies and complements the raspberries beautifully.
- Resting the Dough: Allowing the dough to rest for 5 minutes is crucial. This step helps the almond flour absorb moisture, resulting in a better cookie texture.
- Creating the Thumbprint: Make sure to create a deep enough well in the center of each cookie for the raspberry filling, as they may puff up slightly during baking.
- Raspberry Filling: For a sweeter filling, consider adding a touch of honey or maple syrup to the mashed raspberries, depending on your taste preference.
- Baking Time: Keep an eye on your cookies while they bake; ovens can vary, and you want them to be just lightly golden around the edges for the perfect chewy texture.
- Cooling: Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to ensure they set properly.
- Storage: Store any leftovers in an airtight container in the refrigerator, and let them come to room temperature before serving for the best flavor and texture.
Nutrition Facts
Calories: 116kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
