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Raspberry Thumbprint Cookies

Makes approximately 28-30 cookies


  • 2/3 C. dairy-free margarine
  • 2/3 C. granulated sugar
  • 1 t. vanilla extract
  • 1/3 C. dairy-free milk
  • 2 C. gluten free, all-purpose flour
  • 2 t. guar gum
  • 2 t. baking powder
  • ½ t. fine salt
  • 1 C. turbinado sugar (coarse sugar)
  • ½ C. raspberry jam
  • 1 pint raspberries


  1. Preheat oven to 350˚F and line two baking sheets with parchment paper.
  2. In a large bowl using a hand mixer, whip together the margarine and granulated sugar until light and fluffy.
  3. Add the vanilla extract and milk, mix to blend.
  4. In a small bowl, mix together the All-Purpose Flour Mix, guar gum, baking powder and salt.
  5. Add to the margarine mixture to the flour mixture and mix with a wooden spoon until blended well.
  6. Using a tablespoon, scoop and roll into a ball. Cover rolled balls in the coarse sugar. Use your finger or the end of a wooden spoon make a divot in the middle of the cookie.
  7. Bake at 350˚F for 10 minutes. Remove and let cool.
  8. Once cooled, fill each divot with about 1 teaspoon of raspberry jam and place a raspberry on top. Store in a sealed container at room temperature for 3-4 days or refrigerator for 6-7 days.