Bake Believe’s Raspberry Thumbprint Cookies

Yield: 1 dozen cookies

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes


  • ¼ cup almond butter
  • ¼ cup maple syrup
  • 1 ½ cups almond flour
  • ½ cup tapioca flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons sugar free raspberry jam
  • ½ cup Bake Believe® White Baking Chips


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Stir together the almond butter and maple syrup in a large bowl. Add the almond flour, tapioca flour, baking powder and salt and mix until combined.
  3. Place the dough in the freezer for 10 minutes.
  4. Roll the dough into 1-2 inch balls. Press your thumb into the center of each ball to make an indentation. Spoon a small amount of raspberry jam into each indentation.
  5. Bake for 15-18 minutes and let cool.
  6. In a double boiler, melt the white baking chips. Alternatively, microwave in 30-second increments, stirring in between, until melted.
  7. Drizzle the cookies with melted white chips and enjoy.