Low-FODMAP Raspberry Thumbprint Cookies with Almond Glaze; Gluten-free

Low-FODMAP Raspberry Thumbprint Cookies with Almond Glaze are the perfect cookie for any holiday. My children love making them because they are allowed to use their fingers…so much fun!

These low-FODMAP Thumbprint cookies are amazingly soft, rich, and buttery.  The homemade low-FODMAP Raspberry Coulis is fresh and delightful in the middle, and it is perfectly complemented by the sweet almond glaze. Be warned: these cookies are highly addictive.

Modify this recipe for another filling, or skip the glaze if you like.  You can try low-FODMAP Lemon Curd, low-FODMAP Rhubarb Jam, low-FODMAP Pumpkin Butterlow-FODMAP ‘Nutella‘ or any of my low-FODMAP frostings.

You may also love my low-FODMAP Pecan Sandies aka Snowball cookies and low-FODMAP Snickerdoodle cookies.  Or check out over 200 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Raspberry Thumbprint Cookies with Almond Glaze Recipe; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves 12-14 cookies

Prep time: 10 minutes

Bake time: 10 to 12 minutes

Total time: 25 min

Bake 325 F

Modified from https://glutenfreeonashoestring.com/jam-thumbprint-cookies/

Ingredients

For low-FODMAP Raspberry Thumbprint Cookies:

  • 8 tablespoons unsalted butter, room temperature or vegan spread (such as Earth Balance for dairy-free version)
    • I used butter for this recipe
  • 1/3 cup confectioners’ sugar
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 & 1/4 cups low-FODMAP, gluten-free all purpose flour (I used Authentic Foods GF Classical Blend, see my low-FODMAP bake off blog for the reasons why!)
  • 1/2 teaspoon xanthan gum (omit if your flour already contains it)
  • 1/4 cup granulated sugar
  • 1/4 cup low-FODMAP Raspberry Coulis
    • Can also substitute a different low-FODMAP filling
  • Optional Variation: if you wish to roll in chopped nuts, then you will need 1 beaten egg white and chopped almonds, hazelnuts or peanuts

For Low-FODMAP Almond Glaze

  • ¾ cup confectioners’ sugar
  • 1 tablespoon low-FODMAP milk (such as almond milk or lactose free milk ) or canned coconut cream
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract

Directions

  • Preheat your oven to 325°F and place rack in center of oven
  • Line a large rimmed baking sheet with unbleached parchment paper or silicone baking sheets and set it aside
  • In a large bowl of a stand mixer fitted with the paddle attachment, place the butter or vegan spread and beat until light and creamy
  • Add the egg yolk, confectioners’ sugar, vanilla and salt, mixing to combine well after each addition
  • Add the low-FODMAP flour and xanthan gum, and mix until just fully combined, do not overmix.  The dough will be thick.
  • Scoop the dough into portions using a small cookie scoop or spoon and roll gently into balls
  • Place the 1/4 cup granulated sugar on a plate or shallow bowl
  • Roll the balls into the granulated sugar to coat
  • Place balls about 2 inches apart on the prepared baking sheet
  • Using your thumb, or the back of a teaspoon poke a small ‘well’ (‘thumbprint’) in the center of each ball
    • I made mine about 1 inch wide and 1/2 inch deep
  • Optional Variation: If you wish to have nuts on the edges, dip the cookies in the beaten egg white and roll in nuts prior to baking
  • Fill wells with low-FODMAP Raspberry Coulis (or other low-FODMAP Jam of choice)
    • If you plan to use low-FODMAP frosting, then fill the wells after baking and cooling (see note below)
  • Place the baking sheet in the center of the preheated oven and bake until the cookies are set, about 10 to 12 minutes
  • Remove from oven
  • If using low-FODMAP Lemon Curd, low-FODMAP ‘Nutella‘, low-FODMAP Pumpkin Butter, peanut butter, almond butter, low-FODMAP Vanilla or low-FODMAP Chocolate Frosting in your thumbprints, then reinforce the ‘thumbprint well’ again after baking while cookies are still warm
    • You can fill the ‘thumbprints’ later after the low-FODMAP Thumbprint cookies cool
  • Allow to cool on the baking sheet, or transfer to a wire rack
  • While cookies are cooling, place ingredients for low-FODMAP almond glaze in a small bowl and whisk to combine
    • Add additional low-FODMAP milk or sugar if needed to achieve desired consistency
      • You want it just thin enough to drizzle over the low-FODMAP Thumbprints
  • Once cookies are cool, drizzle low-FODMAP Almond Glaze over the tops

Soft and rich in the center with the fresh low-FODMAP coulis and glaze over top…absolutely fantastic!

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