Do I need to soak the cashews overnight for the cream?

Yes, soaking the cashews overnight in water is crucial for achieving a smooth and creamy texture for the raspberry cashew cream filling.

What can I use if I don't have agave syrup for the cashew cream?

The recipe states that any liquid sweetener will work, so you could use maple syrup, date syrup, or another preferred liquid sweetener.

How do I prevent the cookie edges from cracking when making the thumbprint?

If cracks form when making the indentation with your thumb, gently reshape the edges of the cookies to smooth them out before baking.

Can I use a different oil instead of coconut oil for the cookies?

The recipe specifies melted coconut oil, which contributes to the texture and flavor. While other oils might work, the proportions and final consistency could change.

How should I store these Raspberry Creme Thumbprint Cookies?

Once cooled and filled, store these cookies in an airtight container at room temperature for a few days, or in the refrigerator to keep the cashew cream fresh longer.

7 years ago

Raspberry Creme Thumbprint Cookies
[Vegan, Gluten-Free]

HC By: Hayley Canning

Author Bio

Hayley is a health and lifestyle blogger based in London. She's passionate about healthy and... Read More

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raspberry-creme-thumbprint-cookies-vegan-gluten-free-1

Several round vegan and gluten-free Raspberry Creme Thumbprint Cookies, each with a vibrant pink cashew-raspberry cream filling, arranged on a white plate.

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Discover more recipes with these ingredients

Raspberry

Raspberry Creme Thumbprint Cookies [Vegan, Gluten-Free]

Dairy Free

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

Ingredients You Need for Raspberry Creme Thumbprint Cookies [Vegan, Gluten-Free]

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

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How to Prepare Raspberry Creme Thumbprint Cookies [Vegan, Gluten-Free]

Preheat oven to 350°F. Combine all the ingredients for the cookies in a food processor and process until well-combined.
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.
Bake cookies in preheated oven for about 12-15 minutes.
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
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.