Go Back
Raspberry Thumbprint Cookies (Sugar-Free, Gluten-Free) stacked closely on a clean surface with warm light.

Raspberry Thumbprint Cookies (Sugar-Free, Gluten-Free)

Tender, buttery almond flour thumbprint cookies filled with sugar-free raspberry jam — perfect for a classic holiday cookie tray.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 20 cookies

Ingredients
  

Cookies

  • 1 1/2 cups blanched almond flour
  • 1/4 cup cream cheese softened
  • 1/4 cup unsalted butter softened
  • 5 Tbsp powdered erythritol
  • 1/2 tsp vanilla extract
  • 1 egg large
  • 1/4 cup sugar-free raspberry jam

Instructions
 

  • Preheat oven to 350°F. Line a baking sheet with parchment.
  • Cream together butter, cream cheese, erythritol, and vanilla until fluffy.
  • Beat in the egg.
  • Stir in almond flour. If dough feels sticky, chill for 15 minutes.
  • Scoop 1-Tbsp balls onto tray. Press your thumb into each center.
  • Fill each indentation with about 1/2 teaspoon jam.
  • Bake 14–16 minutes until edges are golden.
  • Cool completely — they’ll firm up as they cool.
  • Rachel’s Tip: Warm the jam slightly before filling. It spreads easier and gives that gorgeous jewel-like center.

Notes

Sweetener: Erythritol. Rachel’s Tip: Warm the jam slightly before filling. It spreads easier and gives that gorgeous jewel-like center.
Keyword almond flour cookies, erythritol, gluten-free, holiday cookies, low carb, raspberry jam cookies, raspberry thumbprint cookies, sugar-free