Cacao Nib and Raspberry Thumbprint Cookies


I seriously love all these adorable Valentine’s Day posts and this Cacao Nib and Raspberry Thumbprint Cookies are to DIE FOR. Actually you should probably just go ahead and ask these cookies to be your valentine. I think you will find a long lasting, true and deep love for this dessert.

Okay – enough about that. I am super tired today and probably shouldn’t even be writing a blog post in my state of mind. So I apologize for anymore weird things or perhaps a million grammatical errors.

In all seriousness, these really are some of the best cookies I have ever made. I am currently not eating eggs. I am supposed to avoid them for a bit and baking without eggs can be really hard with a gluten-free lifestyle. But I have really wanted cookies so I was determined to make something.

A while back I created a Coffee and Cacao Nib Vegan Cheesecake recipe and the crust was made out of cacao nibs and pecans. Every time I had that cheesecake I would think – “this crust needs to be turned in to a cookie.” Well I finally got around to trying it and it turned out so perfect. I wanted to make a thumbprint cookie for Valentine’s Day and knew that chocolate and raspberry would be the perfect combination #truelove. Basically a match made in heaven and one my personal favorites. I wouldn’t say these cookies are “healthy” but I will say they are pretty low in sugar considering how freaking delicious they are. At least that is what I am telling myself after I ate a lot of these…

Anyway, I have ONE more Valentine’s Day recipe to share after this one and then I will try to stop with all the cute pink things!


Cacao Nib and Raspberry Thumbprint Cookies
Yields 14
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Prep Time
15 min
Total Time
35 min
Prep Time
15 min
Total Time
35 min
Cacao Nib Cookie
  1. 2 cups pecan halves
  2. ½ cup cacao nibs
  3. 1 Tbsp chia seeds
  4. ½ tsp baking soda
  5. ¼ tsp sea salt
  6. ¼ cup maple syrup
Raspberry Filling
  1. 1.5 cups frozen raspberry
  2. 1 tsp vanilla
  3. 3 tsp chia seeds
Chocolate Drizzle
  1. 2 ounces dark chocolate, melted
  1. Preheat oven to 350 and line a baking sheet of parchment paper.
  2. Heat a small saucepan to medium heat and add the frozen raspberry, vanilla and chia seeds and cook until mixture resembles jam and slightly thickened. Approximately 8-10 minutes. Remove from heat and let cool to room temperature.
  3. Add the pecans, cacao nibs, chia seeds, baking soda and salt to a food processor and pulse for 10-15 seconds or until everything is coarsely chopped. Add the maple and pulse until the dough starts to form in to a ball.
  4. Scoop out a tablespoon of dough and roll in to a ball and place on the baking sheet. Use your thumb to make an imprint in the middle of the cookie. Repeat with the remaining dough.
  5. Cook for 5 minutes and remove from the oven. You may need to use your thumb to make an imprint again after it rises in the oven.
  6. Scoop about 1-2 teaspoons of raspberry filling in the middle of the cookie. Repeat until all cookies are filled.
  7. Bake for another 7-9 minutes and then remove from oven and let cool and then drizzle with melted chocolate.
  8. Cookies can be stored in an airtight container for 2-3 days
  1. You may have a little bit of raspberry filling left over. It is great on a piece of toast or even by the spoonful.
Jessi's Kitchen

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