AGEIST Dessert: Raspberry Thumbprint Cookies

Here’s a healthy twist on classic thumbprint cookies, proving that dessert can be both nutritious and delicious. These raspberry thumbprint cookies are made with wholesome ingredients like almond flour and naturally sweetened with maple syrup, making them perfect for anyone following a gluten-free, dairy-free, or health-conscious lifestyle. The combination of protein-rich almond flour and antioxidant-packed raspberries creates a satisfying treat that won’t spike your blood sugar like traditional cookies. The subtle nutty flavor pairs beautifully with the tart raspberry center, while coconut oil adds moisture and healthy fats.

Key Ingredients & Their Health Benefits

• Almond Flour: Rich in protein, healthy fats, and vitamin E; provides a good source of magnesium and helps maintain stable blood sugar levels
• Coconut Oil: Contains medium-chain triglycerides (MCTs) that may boost metabolism; provides healthy fats and antimicrobial properties
• Maple Syrup: A natural sweetener that has a lower glycemic index than refined sugar and contains minerals like manganese and zinc
• Fresh Raspberries: High in antioxidants, particularly anthocyanins; excellent source of fiber and vitamin C
• Chia Seeds: Packed with omega-3 fatty acids, fiber, and protein; helps create a gel-like consistency for the filling

Recipe for Raspberry Thumbprint Cookies

Prep Time: 15 minutes
Cook Time: 12–15 minutes
Yields: 16 cookies

Nutrition Information Per Raspberry Thumbprint Cookie

Calories: 145
Protein: 4g
Fat: 11g
Carbohydrates: 9g
Fiber: 2g
Sugar: 5g
Net Carbs: 7g

Ingredients

For Cookies:

• 2 cups almond flour
• 1 large egg
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup
• 1 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1/4 tsp. salt
• 1/2 tsp. baking soda

Raspberry Filling:

• 1 cup fresh raspberries
• 1 tbsp. maple syrup
• 1 tbsp. chia seeds
• 1 tsp. lemon juice

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the filling first: In a small saucepan, combine raspberries and maple syrup. Heat over medium-low, mashing the berries as they cook. Simmer for 5 minutes, then stir in chia seeds and lemon juice. Remove from heat and let cool while preparing cookies.
3. In a large bowl, whisk together almond flour, salt, and baking soda.
4. In a separate bowl, combine melted coconut oil, maple syrup, vanilla extract, almond extract, and egg. Mix well.
5. Add wet ingredients to dry ingredients and mix until a dough forms.
6. Roll dough into 1-inch balls and place on prepared baking sheet. Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie.
7. Fill each indentation with about 1/2 teaspoon of the raspberry filling.
8. Bake for 12–15 minutes until edges are lightly golden.
9. Allow cookies to cool completely on the baking sheet before transferring. Note: These cookies are softer and more delicate than traditional thumbprint cookies due to the almond flour base, so handle them with care when transferring.

Storage

Keep in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.