Raspberry Thumbprint Cookies w/ Almond Drizzle

Calories 151. Fat 12g. Carb 6g. Protein 6g

Raspberry Thumbprint Cookies w/ Almond Drizzle


  • 1cup - blanched almond flour
  • 1 - scoop French Vanilla IdealLean Protein
  • 3tbsp - coconut oil, melted
  • 1tbsp - honey
  • 0.5tsp - almond extract
  • 5tsp - sugar-free raspberry preserves
  • - Glaze
  • 2tbsp - French Vanilla IdealLean Protein
  • 1tbsp - unsweetened almond milk
  • 0.5tsp - almond extract


  1. In a medium bowl, mix together all ingredients except for the jam.

  2. Shape dough into a ball. Cover with plastic wrap and refrigerate for 30 minute.

  3. Preheat oven to 350ºF and line a baking sheet with parchment paper.

  4. Divide dough into 8 balls and place them on the prepared pan.

  5. Bake for 10 minutes or until light golden brown around the edges.

  6. Remove from the oven and carefully make an imprint in the center of each cookie with your thumb. It helps when the dough is still a little soft to do this part.

  7. Transfer to a cooling rack to cool completely. Fill each imprint with 1/2 teaspoon of jam.

  8. Prepare glaze by whisking all of the ingredients together until it is smooth. Drizzle glaze over the top of each cookie. Enjoy!

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Alyson McDonald

Alyson McDonald

Writer and expert

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