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Gluten Free Thumbprint Cookies


TOTAL TIME: 25 min
PREP TIME: 10 min
SERVINGS: 12

These gluten-free thumbprint cookies are moist, soft, and buttery. The jam-filled treats are perfect on any day to satisfy the craving without a crash.

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white surface with many thumbprint cookies lined up

What makes these cookies special

  • These are made with only six ingredients.
  • They are naturally gluten-free and made with healthy ingredients such as almond flour and coconut flour.
  • This recipe uses unrefined coconut sugar instead of white sugar.
  • Filled with jam sweetened with fruit juice

Variations

  • Change the jam, change the flavor. Use any jam you have or like.
  • Add some hemp hearts or chia seeds in a jam for a nutty texture.
  • Add some spices to the cookie dough: cinnamon, nutmeg, pumpkin spice, cacao powder for a chocolate flavor.

Success tips

  • Use “thick” jam variety, not the runny kind.
  • Use a cookie scoop to help with the shape of the cookies.
  • Bake till slightly golden.
  • Let it cool before eating so cookies can harden and hold the shape.
  • Use parchment paper for easier clean-up.
  • Store in an air-tight container.

Looking for more gluten-free cookie recipes?

close up shot of a bitten thumbprint cookie

 

white surface with many thumbprint cookies lined up

Gluten-Free Thumbprint Cookies

Natalia-Flavorful Home
These gluten-free thumbprint cookies are moist, soft, and buttery. The jam-filled treats are perfect on any day to satisfy the craving without a crash.
5 from 1 vote
Prep Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 12
Calories 202 kcal

Ingredients
  

  • 1 1/4 cup almond flour 
  • 1/2 cup coconut flour
  • 1/3 cup coconut sugar
  • 9 tbsp salted butter melted
  • 2 large egg room temperature
  • 12 tsp jam

Instructions
 

  • Gather the ingredients—Preheat the oven to 375F degrees.
    packages with flour, butter, one egg and jar with jam
  • Prep butter and egg. In a small saucepan, melt the butter on low heat. In a small bowl, whisk the egg.
    mixing bowl with flour, sugar and the small saucepan with melted butter plus small dish with whisked egg
  • Mix everything. In the large mixing bowl, add coconut flour, almond flour, sugar. Mix dry ingredients. Add butter, combine. Add the egg, mix well.
    glass mixing bowl with yellow mixture to make cookies
  • Start making cookies. Line baking pan with parchment paper. Since these are gluten-free, the texture will be more crumbly. Use cookie dough scoop or large tablespoon to scoop 12 evenly-shaped balls. Press in your hands to keep them tight and make a “nest” shape in each cookie with a thumb. Arrange on the baking sheet and fill with jam—approximately 3/4 to 1 teaspoon of jam in each cookie.
    cookie tray with thumbprint cookies before going in the oven
  • Bake for 12 minutes till slightly golden. Let it cool.
    tray with freshly baked thumbprint cookies

Notes

To make sure cookies hold the shape, use “thick” jam variety, not the runny kind
If possible, use a cookie scoop to help with the cookies' shape, or you can use a tablespoon. 
Bake till slightly golden. 
Let it cool completely before eating so cookies can harden and hold the shape. 
Use parchment paper for easier clean-up after. 
Store in the air-tight container in the fridge. 

Nutrition

Calories: 202kcalCarbohydrates: 14gProtein: 4gFat: 15gSaturated Fat: 7gTrans Fat: 1gCholesterol: 36mgSodium: 102mgPotassium: 13mgFiber: 3gSugar: 7gVitamin A: 282IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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