The most delicious gluten-free thumbprint cookies made from a simple shortbread base with a warm jam center. They’re the perfect treat for this holiday season!
Gluten-free thumbprint cookies
Classic thumbprint cookies are typically made from a buttery shortbread cookie, sometimes rolled sugar, and filled with a raspberry jam center.
These gluten-free thumbprint cookies have that same texture and flavor of a buttery shortbread crust, but are gluten and dairy-free. They’re soft baked, with crisp edges, and have the most delicious warm jam center.
The cookie dough is prepared and then rolled into balls on a baking sheet. The centers of each cookie are then pressed down using your thumb (or a teaspoon!) to create a small indentation to allow room for the jam filling.
Thumbprint cookies are traditionally made with raspberry jam, but I used apricot and strawberry for my batch.
How to make gluten-free thumbprint cookies
I based this recipe off of my sugar cookie recipe, with a few simple adjustments. Here’s what you’ll need:
- almond flour- one of my favorite gluten-free flour substitutes to bake with. The almond flavor pairs so well with the lemon flavor
- tapioca flour-tapioca flour is key in getting that crispy texture. Arrowroot flour would be a good second option for these!
- light brown sugar or coconut sugar- I used light brown sugar in my batch, so my cookies are a little lighter in color
- egg
- coconut oil
- vanilla extract
- baking powder
- salt
- your favorite fruit jam
- confectioner’s sugar
- Preheat your oven to 350 F
- Combine the wet ingredients and whisk together until smooth
- Fold in the dry ingredients
- Shape into 1 tbsp sized balls, and flatten the centers using your thumb
- Fill the centers with jam
- Bake for 12-14 minutes
- Let cool, and sprinkle with confectioners sugar!
These cookies are perfectly sweet, easy to make, and so delicious to enjoy this holiday season or any time of year. You guys are going to love this simple recipe!
Other cookie recipes you’ll love:
Gluten-free Monster Cookies
Double Chocolate Peppermint Brownie Cookies
Gluten-free Sugar Cookies
White Chocolate Macadamia Cookies (gluten-free)
Gluten-free Thumbprint Cookies
Ingredients
- 1 1/2 cups almond flour
- 3/4 cups tapioca flour
- 1/2 cup light brown sugar or coconut sugar
- 1/4 cup soft coconut oil
- 1 egg, at room temp
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- Raspberry or strawberry jam, I also added some apricot
- Optional confectioners sugar to sprinkle over the top
Directions
- Preheat the oven to 350 F
- In a large bowl, whisk together the sugar, oil, egg and vanilla extract until smooth.
- Add in the almond flour, tapioca flour, baking powder and salt and stir together with a rubber spatula until a dough forms.
- Line a large baking sheet with parchment paper. Scoop out about a 1.5 tbsp ball of dough and place it on the baking sheet, leaving about 1″ between each ball.
- Press the centers of the cookies down with your thumb, or with the back of a teaspoon. Fill the centers with 1 teaspoon of your favorite jam.
- Bake the cookies for 12-14 minutes. Let cool completely and dust the tops with confectioners sugar.
- Keep stored in an airtight container for up to 5 days, or freeze for up to 3 months.
Delicious! Great recipe for healthier thumbprint cookies.
Thank you. Haleigh!