Had I known how delicious these gluten free cookies would be, I would have tried to make them a bit prettier hah. I had a craving to bake some cookies last night and tried out two new recipes. Both were a smash (I’ll share the other recipe soon too!). You’re going to love these!
I don’t think you would have to make these lemon-y either, if that’s not your thing. Just omit the lemon juice and add a splash of vanilla extract instead. Same with the jam filling – I used the raspberry jam you can find at Costco (it’s the best) but you could make these with marmalade, or peach jam, or whatever tickles your fancy ◡̈ Anyways, I’ve been messing around with gluten free flour and seeing what I can bake and these were a winner!
Tip: You could easily make these vegan by omitting the egg and using a flax egg/chia egg instead and swapping the margarine for a vegan butter. Super versatile! One more thing, I used Bob’s Red Mill 1-1 gluten free flour, that’s my go-to favourite brand so far.
Let me know if you make these and what you think! They literally melt in your mouth, they’re so freaking good, and if you’re gluten free you KNOW how hard it is to find delicious gf baked goods… that aren’t dry… or crumbly. Not these cookies, they’re so soft and chewy! Enjoy!
Gluten Free Lemon Raspberry Thumbprint Cookires
Ingredients
- 1 cup sugar
- 1 cup margarine, melted and cooled
- 2 tsp vanilla extract
- 1 egg
- 4 tbsp lemon juice
- 2½ cups gluten free flour 1-1 I used Bob's Red Mill flour
- 2 tsp cornstarch
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup raspberry jam
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment.
- Combine sugar and margarine, mixing well. Add vanilla extract and the egg, whisking together. Mix in lemon juice. Set aside.
- In a medium sized bowl, mix flour, cornstarch, baking powder and salt. Add to wet ingredients a small amount at a time, mixing in between until combined.
- Take a large tbsp sized scoop of batter, roll into a ball and place on cookie sheet. Flatten slightly and make a thumbprint sized indent in the center, adding a small scoop of jam.
- Bake for 10-12 minutes, be sure not to overcook. Let cool and enjoy!
PS this beautiful minimal plate is from here in speckled white – I have a code (theblushhhome10off) if you want to use it! I also shared this cute lamp in this video here! I love a mini lamp and have been looking forever for one – I actually snagged the last one off the shelf! Have a great Tuesday!
xx Megan
More baked treats you have to try!
The BEST Festive Sugar Cookie Dough!
Homemade Maple Strawberry Cheesecake Ice Cream in 20 Minutes!
Oatmeal S’mores Cookies (Butter Free)
2 Comments
They’re so addictive too! Enjoy!
These look amazing!! I’ve never thought to mix lemon and raspberry in a cookie but it sounds delicious! Thanks for sharing!