You’re only 10 ingredients away from these amazing Flourless Lemon Raspberry Thumbprint Cookies! Not only are these a must on the Holiday Cookie list but they are guilt free too! Sooo good!
These days I feel like there are cookies galore. Pinterest is fully loaded with any recipe that suits your fancy! Who knew there were so many different Christmas cookie recipes out there!
I can remember making just a few growing up; the main ones were almond crescents, pecan clusters, dark chocolate cookies with a cherry filling, peanut butter cookies with the Hersey kiss in the middle, and christmas wreath cookies.
Since being married I have added a few more to the list, Pistachio Cranberry Oatmeal Cookies, Mint Dark Chocolate Crackle Cookies, and some fudge recipes. But I have always wanted to make the ever so famous thumbprint cookies.
I’m pretty sure that Thumbprint Cookies and Linzer Cookies are making a come back because they are all over the internet lately. So I thought I would first off, attempt to make these bad boys, and secondly add them to the mix you have to choose from. (evil laugh) You’re welcome!
Why are these cookies better than everyone else?
Well, that’s easy!
Um.. I made them! Duh! hehe!
More seriously … they are flourless and refined sugar free!
I know, right! You can thank me later!
These cookies are made with regular oats and hazelnuts that are pulverized in the food processor (or blender if you don’t have a food processor), sweetened with maple syrup, and then loaded with fresh lemon flavor. Oh but I didn’t stop there, these are thumbprint cookies after all! I filled them with a delicious raspberry jam (with preserves because it’s way better that way) and then baked them till perfection!
What I love about these cookies is they aren’t overly sweet! They also have a nice texture to them because they aren’t made with flour.
My one tip on making these Thumbprint Cookies is the dough tends to be a little sticky. So when you’re rolling them into balls and pressing down in the center to make a “well” be sure to have a little water nearby. Clearing your fingers or palm with water helps the dough not stick. I actually use this same tip when I make our family Christmas Wreath Cookies. Works like a charm! 🙂
Bon Appetite my friends. I hope you enjoy this healthy and delicious cookie recipe from my messy kitchen to yours. 🙂 hehe
- Serves: 17 cookies
- Serving size: 2 cookies
- Calories: 162
- Fat: 6 g
- Carbohydrates: 40 g
- Sugar: 14 g
- Sodium: 218 mg
- Fiber: 4 g
- Protein: 6 g
- 2 cups regular oats
- ½ cup hazelnuts
- ⅓ cup maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon
- 3 tablespoons raspberry jam
- ¼ teaspoon sea salt
- Preheat oven to 350.
- Add hazelnuts and regular oats to a food processor, blend until finely ground. (if you don't have a food processor use a blender)
- Next add maple syrup, fresh lemon juice, vanilla extract, baking soda, lemon zest, and ground cinnamon. Blend until combined.
- Form 1" balls of dough, gently press down to flatten and place on a parchment paper lined baking sheet. Using a teaspoon or your thumb, gently press down in the center of the cookie to create a well.
- Place a small dollop of raspberry jam inside each "well".
- Bake for 10 minutes.
- Remove baking sheet and let cookies sit on baking sheet for 5 minutes.
- Remove and serve!
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!