Clean Raspberry Thumbprint Cookies

Yields: 24 cookies

These buttery cookies are soft, chewy and rather addictive! Store any leftovers in an airtight container for up to 5 days—if they last that long!

1 cup (120g) whole wheat pastry flour or gluten-free flour* (measured correctly)
¾ tsp cornstarch
¾ tsp baking powder
¼ tsp salt
2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
1 large egg, room temperature
2 tsp vanilla extract
½ cup (96g) coconut sugar
¼ cup (55g) homemade 10 minute raspberry jam

Whisk together the flour, cornstarch, baking powder, and salt in a small bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring until incorporated. Chill the cookie dough for at least 1 hour.
Preheat the oven to 375°F, and line a baking sheet with a silicone baking mat or parchment paper.
Drop the cookie dough into 24 small rounded mounds onto the prepared baking sheet, leaving at least ¾” between them, and use a spatula to shape each into a circle that’s as wide as it is tall. Moisten your thumb and index finger with water, and gently press into the center of each to make a well. Fill each well with jam.
Bake at 375°F for 8-10 minutes. Cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.

Notes: For a gluten-free version, I recommend the following gluten-free flour blend: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ¾ teaspoon xanthan gum.

Regular whole wheat flour, white whole wheat flour, or all-purpose flour may be substituted in place of the all-purpose flour. Lightly packed light brown sugar may be substituted in place of the coconut sugar. Any jam may be substituted in place of the homemade 10 minute raspberry jam.

These cookies do spread while baking, so shape the mounds of dough to be as tall as they are wide. Leave enough space (at least ¾”) between them on the baking sheet as well.

{gluten-free, clean eating, low fat, low calorie}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/06/19/clean-raspberry-thumbprint-cookies/