Almond Cookies with Raspberry Jam – Vegan and Gluten Free

For Valentine’s Day this year I wanted to prepare something sweet that everyone could enjoy: toddlers/kids/adults. Cookies was definitely the direction to go ๐Ÿ™‚

I wanted the cookies to be egg free (so that I could enjoy them too) + refined sugar free (so that the kids wouldn’t bounce on the walls) + dairy free and gluten free (so that I could share them with some kids’ buddies with allergies). Also, very important, easy to prepare ๐Ÿ™‚

After few tests, I’m happy to share with you the “Thumb Print Almond Cookies with Raspberry Jam”, vegan and gluten free.

The first thing that pops up about these cookies is the softness: they are incredibly moist and tender. Perfect for a toddler!!

That’s what happens after the first bite: you taste immediately the raspberry flavor (yum!) and than arrives the nutty and creamy almond base. Lovely! The cookies are naturally and delicately sweet, that’s another big plus for me ๐Ÿ™‚

Considering that I added maple syrup I would suggest the cookies starting from 12 months of age. If you skip the maple syrup, you can serve the cookies even before at around 7 months..they will really melt in baby’s mouth!!

That’s how I prepared them!

Let’s start preheating the oven to 400F/180C.ย In a large bowl combine all the dry ingredients starting from the almond flour, the tapioca flour, baking soda, pinch of salt. Mix with a fork and set apart.

In another bigger bowl mash the banana with a fork. It’s very important that the banana is very ripe. Very. It means a lot of brownish dots on the peel. The banana gives the natural sweetness to the cookies. The more ripen, the sweeter.

Add also the maple syrup, vanilla extract, coconut oil and applesauce. Mix well.

Slowly combine the wet ingredients with the dry ones. You will obtain a super sticky dough. Cover the bowl and refrigerate for at least 20 minutes or more to let the dough get firm and compact. The tapioca flour will act as a glue and the coconut oil will solidify making easier to roll the cookies.

Line a baking sheet with parchment paperย and remove the dough from the refrigerator.

Grease your hands with some coconut oil. This is very important: the dough is super sticky and if you don’t grease your hands you will end up with doughy hands ๐Ÿ™‚

Take 1 teaspoon of mix and roll it in your hands creating a ball. Place on the baking sheet. Keep going.

Grease your thumb with some coconut oil and push it in the center of the ball (the cookies are called Thumb Print, aren’t they?!)

Fill the hole with a drop of raspberry jam, and repeat.

I used a sugar free raspberry jam that I prepared simply simmering 1 cup fresh raspberries + 2 Tbsp maple syrup + 1 Tbsp chia seeds for 5 minutes up until it thickens. You can use your favorite jam or switch to chocolate for a more decadent flavor ๐Ÿ™‚ You can use a chocolate spread or simply place in the center of the cookie few chocolate chips.

Bake for 30 minutes until slightly golden. Don’t worry if the cookies will look very soft out of the oven, they will thicken a bit more once cooled down.

Still, those cookies are on the soft side as mentioned before ๐Ÿ™‚

You can store them in a box (do not cover or they will get too moist) for up to 1 week on the countertop or freeze them for up to 3 months. To thaw them I would suggest to place the cookies frozen in the toaster for few minutes.

Enjoy!

Almond Raspberry Cookies - Vegan and Gluten Free
Ingredients
COOKIES
  • 2 1/2 cups almond flour
  • 1/4 cup tapioca flour
  • 1/4 cup maple syrup
  • 1 ripen banana
  • 1 Tbsp vanilla extract
  • 2 Tbsp coconut oil
  • 2 Tbsp applesauce
  • 1 tsp baking soda
  • 1 pinch salt
RASPBERRY JAM
  • 1 cup fresh raspberries or any other berry
  • 2 Tbsp maple syrup
  • 1 Tbsp chia seeds
Instructions
COOKIES
  1. Preheat the oven to 400F/180C.

  2. In a large bowl combine all the dry ingredients: almond flour, tapioca flour, baking soda, salt. Mix with a fork and set apart.

  3. In another bowl mash the banana with a fork.

  4. Add the maple syrup, vanilla extract, coconut oil and applesauce. Mix well.

  5. Slowly combine the dry ingredients into the wet ones. You will obtain a super sticky dough. 

  6. Cover the bowl and refrigerate for at least 20 minutes or more to let the dough get firm and compact. 

  7. Line a baking sheet with parchment paper and remove the dough from the refrigerator.

  8. Grease your hands with some coconut oil. Take 1 teaspoon of mix and roll it in your hands creating a ball. Place on the baking sheet. Keep going.

  9. Grease your thumb with some coconut oil and push it in the center of the ball.

  10. Fill the hole with a drop of raspberry jam, and repeat.

  11. Bake for 30 minutes until slightly golden. Don't worry if the cookies will look very soft out of the oven, they will thicken a bit more once cooled down.

RASPBERRY JAM
  1. In a saucepan add the fresh raspberries + maple syrup + chia seeds.

  2. Bring to simmer and cook for 5 minutes up until it thickens.

 

4 Comments

Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!

  • Reply
    Teresa
    February 7, 2019 at 11:48 pm

    Can i use arrowrot powder in okase if tapioca?

    • Reply
      Barbara Lamperti
      February 8, 2019 at 2:56 am

      Hi Teresa,
      sure! It’s a food substitute for tapioca flour. Ciao! b

  • Reply
    Almond Cookies with Raspberry Jam โ€“ Vegan and Gluten Free – MySpecialFood.com
    February 8, 2019 at 12:17 am

    […] For Valentine’s Day this year I wanted to prepare something sweet that everyone could enjoy: toddlers/kids/adults. Cookies was definitely the direction to go I wanted the cookies to be egg free (so that I could enjoy them too) + refined sugar free (so that the kids wouldn’t bounce on the walls) + dairy free and gluten free (so that I could share them with some kids’ buddies with allergies). […] Source: Almond Cookies with Raspberry Jam โ€“ Vegan and Gluten Free […]

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    […] Almond Cookies with Raspberry Jam – Vegan and Gluten Free […]

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