Here is another option for your Valentine if you are looking for a treat to give him or her.  I don’t know about you but I adored the traditional thumbprint cookies that graced the cookie jar before my paleo days.  I thought when switching to a grain-free and refine sugar-free way of life these adored cookies would be no longer.  I was wrong!  For Valentine’s these are a perfect treat with the fresh raspberry filling, but you can enjoy these cookies with different fillings throughout the year. One of my other favorites is to fill the middle of these cookies with melted dark chocolate for a more decadent treat.

Happy Valentine’s to everyone out there and I hope it’s a sweet one!

Raspberry Thumbprint Cookies

1 cup hazelnut meal

1 cup almond flour

3 tablespoons coconut flour

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

½ teaspoon unflavored gelatin

½ teaspoon sea salt

¼ cup maple syrup

½ cup coconut oil, melted

For filling:

1 cup fresh raspberries

1 teaspoon maple syrup

1 teaspoon fresh lemon juice

¼ teaspoon ground cinnamon


1 ounce dark chocolate, melted



Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

In the bowl of a food processor, combine hazelnut meal, almond flour, coconut flour, cinnamon, ginger, gelatin, and sea salt and pulse till combine.  Add maple syrup and coconut oil and process until incorporated.

Using hands roll dough in hands to form 1 ½ inch balls.  Place the balls onto prepared baking sheet and transfer to refrigerator for 10 minutes to chill.

Remove balls from refrigerator and using your index finger gentle press into the center of the cookies to form an indentation in the cookie.  Bake cookies for 10-12 minutes or until cookies are golden brown around the edges.  Cool completely.

While cookies are baking make the raspberry filling by heating a non-reactive sauce pan over medium heat.  Then add raspberries, maple syrup, lemon juice, and cinnamon.  Constantly stir mixture until raspberries are broken up and mixture starts to thicken, about 4 to 5 minutes.  Remove from heat and allow filling to cool.

When both are cooled, spoon a teaspoon of raspberry filling in the center of each cookie.  Then drizzle melted dark chocolate over the tops of the cookies.  Allow the chocolate to set before serving.

Makes a dozen cookies

Recipe from my cookbook: Paleo Sweets and Treats

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