Raspberry Creme Thumbprint Cookies are so easy to make. The best part is they are healthy, vegan, gluten free and contain no added sugar!

Raspberry Creme Thumbprint Cookies [Vegan, Gluten-Free]


Cooking Time




For the Cookies:

  • 4 cups almond meal
  • 1/2 cup coconut sugar
  • 1/2 cup coconut oil, melted
  • 2 teaspoons baking powder
  • 2 flax eggs

For the Cashew Cream:

  • 1 cup cashews (soaked overnight in water)
  • 1/2 cup almond milk
  • 2 tablespoons agave syrup (any liquid sweetener will work)
  • 1 cup raspberries


  1. Preheat oven to 350°F. Combine all the ingredients for the cookies in a food processor and process until well-combined.
  2. Roll dough into balls. Place on baking sheets lined with parchment paper. Using your thumb, make an indentation about 3/4 of the way down into the center of each cookie. You may need to reshape the edges of the cookies if  cracks form.
  3. Bake cookies in preheated oven for about 12-15 minutes.
  4. While cookies are baking, make raspberry cashew creme filling. Drain the water from the cashews place in the blender with all other ingredients. Blend until smooth
  5. When the cookies are done baking, let sit for about 10 minutes or so until cool. Using a spoon, dollop some of the raspberry cashew creme into the thumbprint of each cookie.

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