Chocolate Almond Thumbprint Cookies with Raspberry Jam

by Brittany on November 24, 2010

Posted November 24, 2010 by Brittany
Gluten/Dairy/Egg/Soy Free and Vegan.

  • Prep Time :
    15 min
  • Cook Time :
    25 min
  • Ready Time :
    40 min


18 pieces


  • 1 Stick Earth Balance Butter Softenend (1/2 cup or 8 TBS)
  • 3/4 cup Sugar
  • 1/3 cup Cocoa Powder
  • 1 teaspoon Vanilla Extract
  • 1 tsp Ener-G Egg Replacer + 1 TBS Water (mixed together)
  • 1/4 teaspoon Xanthan Gum
  • 1/4 teaspoon Salt
  • 3/4 cup Sweet Rice Flour
  • 1/2 cup Arrowroot Flour
  • Finely Chopped Almonds (try Pulverizing in a food processor)


These gorgeous cookies came straight from my mothers recipes collection. I grew up on these. and I loved them. every year. The only difference was that her version did not contain Chocolate and- of course this is their first Christmas   Gluten/Dairy and Egg Free! (and Soy free if you use the Earth Balance Soy Free variation of butter)  I would recommend doubling the recipe- they are good- if I say so myself.  You Can freeze these cookies for several months.. how great is that? :)

I hope they bring as much holiday happiness as they always have for my family to yours. Cheers to the holiday Season!

  1. Preheat oven to 325 degrees.
  2. In the Bowl of a stand mixer (or just an old fashioned large bowl) Combine the Softened Butter, Sugar and Cocoa Powder, Salt and Vanilla
  3. Combine the Ener-g Egg replacer and the Water and combine it in with butter/sugar mixture.
  4. Mix in the  Sweet Rice, Arrowroot Flour and Xanthan Gum.
  5. Scoop out TBS of Cookie dough and roll each into a ball- roll the ball in the finely chopped almonds. Place on a cookie sheet and press into each cookie with your thumb. Fill each indentation with roughly 1 teaspoon of Jam.
  6. Bake the cookies 20 minutes- pull out of the oven and allow them to cool.

Though I have not tried it myself- Im confident in saying that I think that you could Use Millet or Regular Rice Flour in the Place of the Sweet Rice Flour.

These *Extra* Gorgeous Photos were taken by the very talented-

Matt Calabrese.

{ 11 comments… read them below or add one }

Noelle November 30, 2010 at 9:39 pm

Wow, these sound perfect! Are you going to submit to the Earth Balance contest?


Brittany November 30, 2010 at 9:47 pm

Thank You! I didn't even know about the Earth Balance Contest.. Ill have to Look into it :)


Sonja December 9, 2010 at 9:29 pm

I am going to make these this weekend, they look amazing. I am going to substitute Coconut Oil for butter and try a mix of millet and rice flour.


Brittany December 10, 2010 at 12:21 am

:) please let me know how they turn out for you!


Maggie December 15, 2010 at 11:30 am

These are awesome! I love that you rolled them in ground almonds! I'm so glad that you linked them to 12 Days of Gluten-Free Christmas Cookies!


Stephanie December 11, 2012 at 1:52 pm

Hope you don’t mind a substitution question. I’ve never heard of Ener-g Egg replacer, and I’m not sure if I can find it in Canada. Can I use a real egg or egg white instead?


Tracey Brown December 11, 2012 at 9:21 pm

Wow thank you! We can’t do nuts so I rolled them in unsweetened shredded coconut. De-lish!


Dianna Payne December 18, 2012 at 10:10 pm

Hi there! These were and are a tradition in my home also! Thanks for posting the recipe!!!!!

We always had plain one though. If I wanted to leave out the cocoa powder would I add more almond flour or some other starch?
thanks again!!!


Nicole Bottles December 20, 2012 at 10:37 pm

stephanie: as a fellow canadian, i can say that we definitely can buy egg-ener egg replacer…it’s a powder made from starches that you whip up into a slick foamy ‘egg’ mixture!! your regular grocery store might sell it, depending on the size, or a natural foods store definitely will! maybe even has it?

this recipe looks incredible! whole foods makes a very similar gf v cookie that i want to recreate. i’m so excited!


Brenda Hardies March 27, 2013 at 12:00 am

These are awesome!! Didn’t have arrowroot flour, substituted coconut flour and in place of the pulverized almonds, rolled them in unsweetened coconut. So yummy! I love chocolate! :)


Elspeth July 29, 2013 at 5:31 am

Brenda, did you need to add extra moisture for the coconut flour, or was it fine, as it was?


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