Raspberry Thumbprint Cookies with Amaretto are gluten free and vegan jam cookies spiked with amaretto. This vegan Christmas cookies recipe is so easy to make and the cookies freeze well, too!

Baking vegan Christmas cookies like these Raspberry Thumbprint Cookies gets me into the holiday spirit. Is that too corny? I mean, come on, look how cute and sparkly they are!

So, to make gluten free oat flour at home, you just grind up gluten free quick oats in a food processor or high speed blender until a fine powder is formed . Quick, easy, and stress-free!!

Raspberry Thumbprint Cookies with Amaretto (Vegan) Recipe
Gluten Free and Vegan Raspberry Thumbprint Cookies – these jam cookies are spiked with amaretto for a festive touch. Vegan Christmas cookies that are easy to make!

  • 1 1/2 cups gluten free oat flour ( Bob’s Red Mill) or gluten free quick oats (See notes for making oat flour)
  • 1 cup almond flour, blanched fine
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt flakes
  • 1/2 cup maple syrup or raw honey
  • 1/3 cup grape seed oil
  • Sparkling cane sugar (I used Bob’s Red Mill) and/or sugar glitter
  • 2 -3 tablespoons amaretto (or 1/2 teaspoon almond extract)
  • 1/4 to 1/3 cup (110 grams) raspberry or cherry jam
  • Optional melted white chocolate, vegan frosting, or powdered sugar glaze
  1. Add first 6 ingredients (oat flour through oil) into a mixing bowl. If you don’t have oat flour see notes on how to make it.
  2. Beat with a hand mixer or in a stand mixer for 1 minute. Roll batter into a ball, cover in plastic wrap and let it sit in fridge for 10-20 minutes.
  3. Meanwhile, mix jam and amaretto together in a small bowl.
  4. Remove dough from fridge and preheat oven to 350 degrees F.
  5. Line a baking sheet with parchment paper and set aside.
  6. Spoon the dough with a cookie scoop (or spoon) and Roll the dough into balls about the size of a golf ball. Next roll the ball in sparkling sugar.
  7. Place on baking trays allowing a room for cookies to spread. Press your thumb gently into the center of each cookie. You can patch up the edges as need.
  8. Next fill with 1/2 to 1 teaspoon of the spiked jam. Sprinkle top with sparkling sugar.
  9. Bake cookies for 12-14 minutes or until golden brown.
  10. Let cookies cool on the pan before touching, then you can add your optional drizzle of melted white chocolate or powdered sugar glaze, if desired.
  11. Keep cookies stored in airtight container in fridge or freeze between parchment paper for up to 3 months.
Recipe adapted : Raspberry Thumbprint Cookies with Amaretto (Vegan) @ cottercrunch

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