I’ve loved thumbprint cookies ever since I was a kid. My mom and I make them for Christmas every year, so I took her classic recipe and made a healthier gluten-free and vegan version! I love the mixture of the buttery almond flavor with a naturally sweet raspberry jam. If you like the traditional PB&J combination, you’re sure to be a fan of these. The use of an unrefined sweetener, brown rice syrup, means these cookies have a low glycemic index and are light enough for breakfast or on-the-go snacking (and of course, dessert!).