Raspberry-Hazelnut Thumbprint Cookies Recipe

Name: Raspberry-Hazelnut Thumbprint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups oat flour; 1/2 cup finely chopped roasted hazelnuts; 1/2 cup coarsely chopped roasted hazelnuts; 1/2 cup white rice flour; 1/2 tsp. baking powder; 8 oz. (2 sticks) unsalted butter, softened; 1/2 cup sugar; 1 large egg; 1/4 cup raspberry jam; Confectioners sugar, for dusting

Servings: persons

1
Preheat oven to 350F.
2
Line baking sheets with parchment paper.
3
Stir together oat flour, hazelnuts,
4
rice flour, and baking powder in medium bowl.
5
Set aside.
6
Cream butter and sugar in large bowl with electric mixer until smooth.
7
Add egg, and beat until soft and
8
creamy.
9
Reduce mixer speed to low, and add oat flour mixture.
10
Beat until just combined.
11
Use 1-oz.
12
(2 Tbs.)
13
ice cream or cookie scoop to shape dough into walnut-size balls, and place on baking sheet 3 inches apart.
14
Gently press each ball in center with thumb to make small wells.
15
Spoon 1/2 tsp.
16
raspberry jam into each thumbprint well.
17
Bake cookies 15 to 20 minutes, or until golden brown.
18
Cool on baking sheet.
19
Dust with confectioners sugar, then transfer to storage container.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups oat flour, 1/2 cup finely chopped roasted hazelnuts, 1/2 cup coarsely chopped roasted hazelnuts, 1/2 cup white rice flour, and more.

Yes, Raspberry-Hazelnut Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry-Hazelnut Thumbprint Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions