Raw Raspberry Orange Thumbprints

Raspberry Orange ThumbprintsSaturday afternoons in the fall are meant for baking. Unless, that is, you are spending 5 hours at the sports field watching your little bundles play their hearts out in football and back to back soccer games. My how my single, newlywed and mom of tots days have changed. For the better? Of course its for the the better albeit busier it is definitely better.

This weekend I wanted to make a dairy free and nut free cookie that we could all enjoy and keep in the refrigerator for dessert and after school snacks. I chose to use tahini as the base so they would be completely nut free. However, I am sure that hazelnut butter, cashew butter and almond butter would be fabulous. The quick and easy raspberry chia jam can be made ahead of time as well. We love eating the jam on just about everything. The hint of orange really makes these cookies. So, please do yourself a favor and don’t leave that out. It is now Monday and we have only 5 cookies left out of a dozen. Not to bad.

Raw Raspberry Orange Thumbprints

Vegan, gluten-free, peanut free, soy-free
Servings: 12 cookies

Cookie Ingredients

Raspberry Jam Filling:

  • 1 cup fresh or thawed from frozen raspberries
  • 1 tbsp chia seeds
  • 1 tbsp warm water
  • 2 tbsp maple syrup

White Chocolate Drizzle Ingredients:

Raspberry Orange ThumbprintsRaspberry Orange ThumbprintsRaspberry Orange Thumbprints


  1. Line a baking sheet with parchment paper and place a wire rack on top
  2. Place tahini or nut butter, oats, dates, spices and salt into a food processor and pulse 10 times
  3. Add orange juice and pulse until mixture comes together
  4. Roll dough into 12 tbsp size balls and make an indentation in the middle of the ball with your thumb (be sure to continue to shape the outside of the cookie to keep its shape)
  5. Place raspberry jam ingredients into a blender and pulse until combined. Spoon jam into a jar with lid and cool in the refrigerator for 1 hour (or make ahead)
  6. Spoon a scant teaspoon of jam into each cookie to fill the indentation
  7. Melt the white chocolate chips and coconut oil in a small pan over low heat while stirring until combined
  8. Using a spoon drizzle a small amount of white chocolate over the cookies and chill for at least 30 minutes in the refrigerator before serving
  9. Store cookies in the fridge
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