I’ve recently come across a delightful recipe for Gluten-Free Raspberry Jam Cookies made with almond flour. The combination of nutty almond flavor and tangy raspberry filling caught my attention. It’s an ideal treat for those avoiding gluten, yet still craving something sweet. If you’re curious about how to create these enticing cookies and what makes them stand out, stick with me as we explore the details further.
What kind of recipe is it?
The Gluten-Free Raspberry Jam Cookie is a delightful and wholesome treat perfect for those with gluten sensitivities or anyone seeking a healthier dessert option.
This cookie features a rich, buttery base, complemented by a sweet and tangy raspberry jam center, creating a harmonious balance of flavors.
Its gluten-free nature makes it accessible for a wider audience, allowing everyone to indulge in a tasty snack without worry.
Ideal for family gatherings, afternoon tea, or simply as a sweet pick-me-up, these cookies cater to health-conscious dessert lovers.
Preparation Time
| Category | Details |
|---|---|
| Difficulty | Easy |
| Preparation Time | 15 minutes |
| Number of Servings | 12 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 1 ½ cups |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | ½ cup |
| Brown sugar | ½ cup |
| Egg | 1 large |
| Pure vanilla extract | 1 teaspoon |
| Raspberry jam | ½ cup |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Large Mixing Bowl | To combine dry and wet ingredients effectively. | Any large bowl you have at home. |
| Medium Mixing Bowl | For mixing smaller amounts of ingredients or preparing additional mixtures. | A medium-sized pot or another bowl. |
| Dry Measuring Cups | For accurately measuring dry ingredients like flour and sugar. | Use standard cups; ensure to level off. |
| Liquid Measuring Cup | For measuring liquids like melted butter and raspberry jam. | A standard measuring cup can work; just watch for accuracy. |
| Measuring Spoons | To measure small quantities of baking powder, salt, and vanilla extract. | Any small spoon can be used; just be careful with the amounts. |
| Stand Mixer or Hand Mixer | For creaming the butter and sugars together to mix in air for texture. | A whisk can work in a pinch, but take your time! |
| Rubber Spatula | To scrape down the sides of the bowl and fold in ingredients gently. | A wooden spoon or any sturdy plastic utensil. |
| Wooden Spoon | For stirring the dough and combining ingredients. | A silicone spatula or another sturdy spoon can suffice. |
| Baking Sheets (2-3) | For placing cookies while they bake. | Any flat, oven-safe tray can be used. |
| Parchment Paper or Silicone Mats | To line the baking sheets for non-stick baking and easy clean-up. | Greasing the baking sheets with butter or oil can also work. |
| Cookie Scoop or Spoon | For portioning cookie dough evenly onto the baking sheets. | A regular tablespoon can be used, just ensure even sizes. |
| Cooling Rack | To cool the cookies evenly after baking and maintain their texture. | An upside-down baking sheet can serve as a makeshift cooling rack. |
| Oven Thermometer | To ensure the oven is at the correct temperature for baking. | Use the built-in oven thermometer if available, but double-check accuracy. |
Cooking Steps
- Mise en Place: Gather all ingredients and tools listed in the Essential Kitchen Equipment section. Pre-measure and set aside 240 ml (1 cup) of gluten-free flour, 100 g (½ cup) of sugar, 120 g (½ cup) of unsalted butter, softened, 1 tsp (5 ml) of vanilla extract, 1 tsp (5 g) of baking powder, and 120 g (½ cup) of raspberry jam.
- Preheat Oven: Preheat your oven to 180 °C (350 °F) and adjust the rack to the middle position.
- Prepare Baking Sheets: Line 1-2 baking sheets with parchment paper or silicone mats to ensure easy removal of cookies.
- Cream Butter and Sugar: In a large mixing bowl, use a stand mixer or hand mixer set to medium speed to cream together 120 g (½ cup) of softened unsalted butter and 100 g (½ cup) of sugar until light and fluffy, approximately 2-3 minutes.
- Incorporate Wet Ingredients: Add 1 tsp (5 ml) of vanilla extract and mix until evenly incorporated for about 30 seconds at medium speed.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together 240 ml (1 cup) of gluten-free flour and 1 tsp (5 g) of baking powder until well mixed.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture into the butter-sugar mixture while mixing on low speed until just combined, roughly 1-2 minutes.
- Add Raspberry Jam: Fold in 120 g (½ cup) of raspberry jam using a rubber spatula, ensuring it’s evenly distributed throughout the dough without overmixing.
- Portion Dough: Use a cookie scoop or tablespoon to portion dough onto the prepared baking sheets, placing them about 5 cm (2 inches) apart to allow for spreading.
- Bake Cookies: Place the baking sheets in the preheated oven. Bake for 12-15 minutes or until the edges are lightly golden and the centers look set but slightly soft.
- Cool Cookies: Remove from oven and allow cookies to sit on the baking sheets for 5 minutes. Then, transfer them to a cooling rack using a spatula. Cool completely to allow the texture to firm up.
- Check Doneness: Once cooled, check the texture; they should feel firm to the touch and have a slight give indicating a chewy middle.
- Resting: Allow cookies to rest for an additional 10-15 minutes on the cooling rack before serving for optimal texture.
Variations
- Chocolate Chip Raspberry Jam Cookies: Add 100 g (½ cup) of dairy-free chocolate chips for a rich, indulgent flavor twist.
- Coconut Almond Cookies: Replace gluten-free flour with 120 g (1 cup) of almond flour and add 50 g (⅓ cup) of shredded coconut for a nutty texture and tropical taste.
- Vegan Raspberry Jam Cookies: Substitute unsalted butter with 120 g (½ cup) of coconut oil and use a flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp of water) instead of eggs.
- Spiced Pumpkin Jam Cookies: Replace raspberry jam with 120 g (½ cup) of pumpkin puree and add 1 tsp (5 g) of pumpkin pie spice for a seasonal flavor.
- Nut Butter Cookies: Incorporate 120 g (½ cup) of almond or peanut butter in place of half the butter for added protein and flavor.
- Lemon Raspberry Cookies: Add the zest of 1 lemon and replace raspberry jam with 120 g (½ cup) of lemon curd for a refreshing citrus twist.
- Maple Pecan Cookies: Use 100 g (½ cup) of maple syrup instead of sugar, incorporating 60 g (½ cup) of chopped pecans for a crunchy texture and sweet flavor.
- No-Bake Raspberry Jam Cookies: Combine the dough ingredients with rolled oats (120 g or 1½ cups) and chill instead of baking for a quick cool treat.
Tips on plating and presentation
While enjoying your homemade gluten-free raspberry jam cookies, presentation can elevate the experience to a whole new level.
I love using simple plating techniques like stacking a few cookies and drizzling some extra raspberry jam around them.
Try different presentation styles, like arranging them on a colorful plate or adding mint leaves for a pop of color.
It makes the cookies even more inviting!
What other dishes can I pair it with?
After you’ve impressed your guests with the beautiful presentation of your gluten-free raspberry jam cookies, consider how to complement them with other dishes.
For dessert pairings, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream.
For breakfast options, enjoy these cookies alongside Greek yogurt and fresh fruit for a delightful, balanced morning treat.
What drinks can I pair it with?
To truly elevate your enjoyment of gluten-free raspberry jam cookies, consider pairing them with some delicious beverages.
I love serving them with a light herbal tea, which enhances the cookies’ sweetness. You might also try a sparkling water infused with citrus for a refreshing contrast.
These drink suggestions complement the flavor profiles beautifully, creating a delightful balance that makes each bite even more enjoyable.
Frequently Asked Questions
Is Almond Flour Suitable for Those With Nut Allergies?
No, almond flour isn’t suitable for those with nut allergies. I recommend exploring almond alternatives like coconut flour or oat flour instead, as they provide a similar texture without the risk of triggering an allergic reaction.
Can I Substitute Other Flours for Almond Flour?
Absolutely, I often use alternative flours like coconut or oat flour in my baking. Just keep in mind the texture and moisture differences. Experimentation is key, so don’t hesitate to try new baking tips!
How Long Does Homemade Raspberry Jam Last?
I’ve found that homemade raspberry jam lasts about one to two weeks in the fridge. For longer homemade jam storage, consider freezing it. Proper raspberry jam preservation can really extend its shelf life. Enjoy your delicious creations!
Can I Use Frozen Raspberries for the Jam?
Absolutely, I use frozen raspberries all the time for my jam! They create a lovely texture, and the flavor’s still fantastic. Just ensure I thaw them first for the best results in my recipe.
Are These Cookies Suitable for Vegan Diets?
Yes, I think these cookies can be made suitable for vegan diets. Just use vegan substitutions like plant-based butter and dairy alternatives for the jam, and you’ll have a delicious treat everyone can enjoy!