Coconut Pumpkin Seed Thumbprint Cookies with Raspberry Jam
These mouthwatering gluten-free thumbprint cookies combine the rich flavors of coconut and pumpkin seed flour, resulting in a soft and buttery texture. Sweetened with agave nectar, each cookie is filled with a burst of tangy raspberry jam, creating a perfect balance of sweetness and tanginess. Whether enjoyed as a midday treat or shared during a festive cookie exchange, these delightful thumbprint cookies are sure to please every palate.
ingredients
- 1 cup coconut oil, softened
- 1/2 cup agave nectar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups pumpkin seed flour
- 1 cup tapioca flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
steps
- 1.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2.
In a large bowl, cream together the softened coconut oil and agave nectar until light and fluffy.
- 3.
Mix in the eggs one at a time, followed by the vanilla extract, ensuring everything is well combined.
- 4.
In a separate bowl, whisk together the pumpkin seed flour, tapioca flour, baking powder, and salt.
- 5.
Gradually add the dry mixture to the wet ingredients, stirring until a dough forms.
- 6.
Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheet.
- 7.
Gently press your thumb (or the back of a rounded teaspoon) into the center of each dough ball, creating an indentation.
- 8.
Fill each indentation with approximately 1/2 teaspoon of raspberry jam.
- 9.
Bake the cookies for 12-14 minutes, or until the edges are lightly golden.
- 10.
Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.Serve these delightful gluten-free coconut pumpkin seed thumbprint cookies alongside a warm cup of tea or share them as a delightful gift!
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