You guys, I can’t wait for you to try these healthy holiday jam thumbprint cookies! They have the flavors of linzer torte (raspberry and almond.) I made a super easy almond cookie dough, with whole-grain flour. And added a dollop of raspberry jam, nestled right into the thumbprints for a classic Christmas cookie.
Raspberry Almond Linzer Thumbprint Cookies a healthier version of a classic Holiday cookie

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Are you braced for December? I feel like this month is going to just fly by. Somehow, when Thanksgiving is later than usual, the holiday season goes into hyper drive. And everyone feels a bit more rushed about getting all of the holiday shopping, baking and festivities in. My neighbor already got her tree! Sheesh, I am already feeling late.Healthy Jam Thumbprint Cookies | Raspberry Almond Linzer Thumbprints for Christmas cookie collection by Katie Webster on Healthy Seasonal Recipes


That’s kind of a bummer isn’t it? I wish we could just drag it out a bit, and enjoy. I love turning on the Christmas carols, decorating the tree, baking batches of cookies. I am going to do my best to stay chill and enjoy, even with a shorter season. I have been really organized so far, so hopefully I will be able to continue to fit it all in, while still breathing and enjoying the moment.

Healthy Jam Thumbprint Cookies | Raspberry Almond Linzer Thumbprints for Christmas cookie collection by Katie Webster on Healthy Seasonal Recipes

I have two Christmas cookie parties on my calendar this month. One is with the group fitness instructors from my gym. {Yes fitness professionals eat cookies. Or at least we swap them and then *points to self* hide them from ourselves in the freezer.} And another is with my mom friends from the neighborhood. These gals always have the most impressive cookies to share. It is not as much of a fitness-instuctor-level health conscious crowd, but when something is on the healthier side it is much appreciated. There are usually a few recipes from EatingWell, and even a few gluten-free options. It is all good, especially if it tastes awesome. I am thinking these raspberry almond linzer thumbprint cookies will be good for both crowds.

Linzer Torte is a classic Austrian dessert with short lattice topped nut crust and sweet jam inside. Here in the states it is common to find raspberry jam and almond crust, though more classic is hazelnut and currant.

Healthy Jam Thumbprint Cookies | Raspberry Almond Linzer Thumbprints for Christmas cookie collection by Katie Webster on Healthy Seasonal Recipes

Best of Both Worlds

Fat: These cookies taste really nutty and rich from the almonds and butter in the dough. All told, I used a half cup of butter, which is half of what some recipes use. Still it is notably quite a bit for one of my recipes. I decided a half cup of butter is a-okay mostly because it helps make the texture more like a classic thumbprint cookie. If you like to use coconut oil, please give it a try. As written, they come in at 6 grams total fat, 3 of which are saturated.

Sugar: I used Turbinado sugar to coat the outside of the cookies, and it gives them crunch. You get about 8 grams of sugar per cookie, which is less than a lot of “healthy” cereals on the market. {The recommended daily max for added sugar is about six teaspoons for women.}


Flour: I also made them more healthy by using some whole-wheat flour instead of entirely all-purpose. I like the white whole wheat flour that King Arthur makes, since it has a nice light flavor, but if you can’t find it, regular whole-wheat works well too. Using whole-grain flour give us more fiber which most Americans need.


Almonds: Grinding the almonds up in the food processor is so easy, and it replaces some of the flour in the ratio. Not only do the almonds give the cookies more flavors, but they add fiber and heart healthy fats.


Jam: I used organic lower sugar raspberry preserves; since that’s the kind I keep in the house, but use the type that you like. I have a feeling that the higher sugar varieties will keep at room temperature better (since they have a lower water content.) I am storing these in the freezer until I am ready to share them. {This has the added benefit of giving me what Frog and Toad call “Will Power.”}


The final stats: They come in at 110 calories each, so they are not exactly health food, but I think both groups will give them the okay. This is the holiday season after all!

Raspberry Almond Thumbprint Cookies


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linzer thumbprint cookies
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Prep Time: 45 minutes

Total Time: 45 minutes

Yield: 24 cookies

Serving Size: 1 cookie

Calories per serving: 110

Fat per serving: 6 g

Saturated fat per serving: 3 g

Carbs per serving: 16 g

Protein per serving: 2 g

Fiber per serving: 1 g

Sugar per serving: 8 g

Sodium per serving: 92 mg

linzer thumbprint cookies

Almond linzer thumbprint cookies with raspberry jam. They are made with whole-grain flour and just enough butter to make them rich and indulgent tasting for the holidays.


  • 3/4 cup almonds, about 3 ½ ounces
  • 2 tablespoons plus ½ cup packed light brown sugar
  • 1 cup white whole-wheat flour
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • ¼ cup turbinado sugar
  • 3 tablespoons raspberry jam


  1. Arrange two oven racks evenly spaced in the upper and lower third of the oven. Preheat oven to 350 degrees F. Coat two large baking sheets with cooking spray.
  2. Place almonds and 2 tablespoons brown sugar in food processor. Process until the nuts are finely ground, about 40 seconds. Add whole-wheat flour, flour, baking powder and salt and pulse to combine.
  3. Beat butter in a mixing bowl with an electric mixture until smooth. Add the remaining ½ cup brown sugar and beat until combined. Scrape sides, add egg, vanilla and almond extract and beat until completely incorporated. Add flour mixture and mix until a stiff dough forms.
  4. Roll dough into 24 balls. Roll balls in turbinado and place on the prepared baking sheets, spacing evenly. Press gently down in the center with thumb or finger to create a slight indent. Spoon ¼ teaspoon raspberry jam into the center of each.
  5. Bake, swapping the baking sheets half-way, until the cookies are just lightly golden and set up, 12 to 13 minutes total.


18 mg Cholesterol, 7 g Added Sugar


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