Raspberry Jam Thumbprint Cookies

These are the perfect treats for adults and children alike. They are also a breeze to make and most children love helping out (making the indentation) which is of course a very important job! These cookies contain healthy fats from the hazelnuts as well as protein and vitamins. Note that I use raspberry jam (organic, without added sugar), however you can use any jam you prefer.

In some health food stores you can find hazelnut flour. If you can find it, you don't need a food processor to make this recipe. Otherwise you will need one to grind the haselnuts.

Sweet and lovely jam thumbprint cookies

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Raspberry Jam Thumbprint Cookies

Makes 24 cookies


  • 120 grams (4¼ oz) spelt flour
  • 50 grams (1¾ oz) Rapadura (or other raw cane sugar)
  • 50 grams (1¾ oz) hazelnuts, toasted and finely ground (or hazelnut flour)
  • 5 tablespoons coconut oil
  • 3-4 tablespoons raspberry jam (organic, without added sugar)
  • 2 tablespoons agave nectar
  • A couple of tablespoons water if needed


  1. Obviously if you are using hazelnut flour you can omit the next two steps.
  2. First of all, you should toast the nuts (if not using hazelnut flour). To do this, place the 50 grams nuts on a baking sheet and toast them in the oven at 200 degrees Celsius/400 degrees Fahrenheit/Gas Mark 6 for 5 minutes; it's important to use a timer since it is extremely easy to forget the nuts in the oven! Allow the nuts to cool and rub the skins off. You can also place them on a frying pan without oil and heat them for 10 minutes. Shift the nuts around in the pan. Let cool and rub the skins off.
  3. Place the hazelnuts in a food processor and blend for 20 seconds or until very finely ground (like coarse flour).
  4. In a medium bowl, combine the 120 grams spelt flour, hazelnut flour and the 50 grams raw cane sugar.
  5. In a small bowl combine 5 tablespoons coconut oil and 2 tablespoons agave nectar.
  6. Pour the wet ingredients into the dry ingredients and combine well.
  7. Knead the dough lightly and if it is too dry (and crumbly), add a couple of tablespoons water.
  8. Place baking parchment on a large baking tray.
  9. With your hands, mould teaspoonfuls dough into small balls.
  10. Place the balls on the baking parchment and flatten them with the palm of your hand.
  11. With your index finger (or thumb) press firmly into each ball so that it leaves an indentation.
  12. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 12-15 minutes.
  13. Remove the cookies immediately from the oven and let cool for 5 minutes. Note that if the indentation has disappeared (this sometimes happens), just make it again at this point (when just out of the oven) as the cookies will still be soft. Press firmly but gently. Note that the cookies will be very hot so it's not a suitable job for a small child.
  14. Let cookies to cool.
  15. With a teaspoon, drop a dollop of the raspberry jam into the indentation of each cookie.


  • You can use maple syrup instead of the agave nectar.      
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use almonds instead of the hazelnuts.
  • You can use whole wheat flour instead of the spelt flour.
  • You can use blueberry, apricot or strawberry jam instead of the raspberry jam.