Thumbprint cookies in October? I know, sometimes I confuse myself too. I spent most of the month of September posting summer recipes as I was convinced it was still August. A week later and I have skipped right over the entire season of autumn and moved straight into Christmas.

Although usually served  at Christmas, I decided to freshen up the flavours of the traditional thumbprint cookie. Lets be honest, who eats a thumbprint cookie for the base and edges, everyone knows that it’s all about the jammy center. I have even been known to break a thumbprint cookie in half just to get to the jam quicker (what can I say, I eat with a strategy).

These cookies have a delicious zesty lemon cookie base which becomes slightly chewy once baked. This is the first time I have had a thumbprint cookie and been just as excited about the base as the jam center, talk about a breakthrough!

This is a great way to use up that forgotten jar of jam in your fridge or if you have an extra 30 minutes and berries on hand, you can make this jam (i’ve also included the recipe below). The recipe makes 1 cup of jam so there will be a fair amount leftover after making these cookies (what a great excuse to make another batch!) or if you are a jam addict like myself, stand at your kitchen counter and eat the rest by the spoonful. Enjoy!

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Lemon & Raspberry Thumbprint Cookies

4.34 from 3 votes
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  • 1 1/2 cups almond flour
  • 1/4 tsp baking soda
  • 1/4 cup butter or coconut oil melted
  • 1 tsp vanilla extract
  • 3 tbsp honey or maple syrup
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1/4 cup Raspberry Jam


  • Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • In a mixing bowl combine the almond flour & baking soda
  • Add in the butter, vanilla extract, honey and lemon and mix until a moist dough has formed
  • Scoop out 1 tbsp sized amounts of dough, roll into balls and place on a parchment paper lined baking sheet
  • Press your thumb into each ball to form a deep well and flatten the cookies
  • Fill each well with raspberry jam
  • Bake in the oven for 12-20 minutes until golden brown in colour, keep a very close eye on these cookies as they can burn quite quickly.



Raspberry Jam

5 from 1 vote
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  • 5 cups Raspberries
  • 3 tbsp honey or other sweetener
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest


  • In a sauce pan combine the raspberries, honey, lemon zest and juice
  • Place the oven on the stove over low heat
  • Cook for 25-30 minutes stirring occasionally to ensure it does not burn. Continue to cook until the mixture has thickened to a jam like consistency, the longer you cook it the more it will thicken.
  • Once thickened to your desired consistency remove from stove and store in a container in the fridge for up to 3 weeks or in a sterilized jar.