Gluten-free thumbprint cookies are soft, buttery cookies with a sweet jam center and a tender texture that still feels classic, even without traditional flour. They have that simple, familiar look that makes them perfect for holidays, cookie trays, or anytime you want an easy homemade cookie.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Thumbprint Cookies
🕒 Ready In: ~30 minutes
👪 Serves: 20 cookies
🍽 Calories: ~120 per cookie (estimated)
🥣 Main Ingredients: Butter, coconut palm sugar, egg, honey, almond flour, oat flour, jam
📖 Dietary Info: Gluten-free; naturally sweetened
👌 Difficulty: Easy - mix, roll, fill, bake
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This version keeps the cookies soft and lightly sweet with a jam filling that adds both flavor and color. They feel a little special, but the recipe itself is simple enough to make whenever you want a reliable gluten-free cookie.
If you want more gluten-free dessert recipes, try our Chocolate Raspberry Tart, Honey Baked Pears, or Gluten-Free Lemon Cake.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Gluten-Free Thumbprint Cookies:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Thumbprint Cookies:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Thumbprint Cookies FAQs:
- More Dessert Recipes You'll Love
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- Gluten-Free Thumbprint Cookies
Why You'll Love Gluten-Free Thumbprint Cookies:
Classic thumbprint cookie feel: These have the same soft cookie and sweet jam center you expect, just in a gluten-free version.
Perfect for holidays or everyday baking: They look a little special, but the recipe is simple enough to make anytime.
Soft and tender: The almond flour and oat flour give the cookies a texture that stays soft and satisfying.
Easy to customize: You can use your favorite jam flavor to change them up.
Key Ingredients:
- almond flour. This helps keep the cookies tender and gives them a soft texture.
- oat flour. Works with the almond flour to give the cookies more structure while keeping them gluten-free.
- butter. Adds rich flavor and helps create that classic cookie texture.
- honey. Adds a little extra sweetness and helps keep the cookies soft.
- jam. This is the signature thumbprint center and gives the cookies both flavor and color.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different jam: Raspberry, strawberry, apricot, or blueberry jam all work well in these cookies.
- Make them dairy-free: Use a dairy-free butter alternative in place of the regular butter.
- Change the sweetener: Maple syrup can be used instead of honey, though it may change the texture slightly.
- Add almond extract: A small splash of almond extract pairs really well with the almond flour and jam.
- Dust with powdered sugar: If you want a more classic holiday look, add a light dusting after the cookies cool.
How to Make Gluten-Free Thumbprint Cookies:
- Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper. In a large bowl, beat together the softened butter and coconut palm sugar until combined. Add the egg, honey, and vanilla extract and mix until smooth.
- Step 2: Stir in the almond flour, oat flour, and salt until a dough forms. Scoop the dough and roll it into balls, then place them on the prepared baking sheet.
- Step 3: Use your thumb or the back of a small spoon to press an indent into the center of each cookie. Fill each center with a small spoonful of jam.
- Step 4: Bake for 10 to 12 minutes, or until the cookies are set. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
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Recipe Notes & Tips:
- Use finely ground almond flour: Almond flour that is too coarse can make the cookies feel heavier and less tender.
- Measure the flours carefully: Too much flour can make the dough dry, so spoon the flour into the measuring cups and level it off.
- Do not overfill the centers: A small spoonful of jam is enough since it can spread a little as the cookies bake.
- Press the indent gently: Make the thumbprint deep enough to hold the jam, but not so deep that the cookies crack apart too much.
- Let them cool before moving: These gluten-free thumbprint cookies are a little delicate when warm, so they hold together better once they have cooled a bit.
How to Store:
Room temperature: Store the gluten-free thumbprint cookies in an airtight container at room temperature for up to 3 days.
Refrigerator: For a little longer storage, keep them in an airtight container in the refrigerator for up to 1 week.
Freezer: Freeze the cookies in a freezer-safe container with parchment between the layers for up to 2 months. Thaw at room temperature before serving.
Gluten-Free Thumbprint Cookies FAQs:
Yes, you can use different jam in gluten-free thumbprint cookies depending on the flavor you like best. Raspberry, strawberry, apricot, and blueberry all work well and give the cookies a slightly different look and taste.
Some cracking is normal with gluten-free thumbprint cookies, especially when you press in the center. If they crack too much, the dough may be a little dry or the indent may be pressed too deeply. Rolling the dough smoothly and pressing gently usually helps.
Yes, gluten-free thumbprint cookies are a good make-ahead cookie. You can prepare the dough in advance, or bake the cookies ahead and store them until you are ready to serve them.
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Gluten-Free Thumbprint Cookies
Ingredients
- ½ cup butter, softened
- ½ cup coconut palm sugar
- 1 egg
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- 1 ½ cups oat flour
- ½ teaspoon salt
- ½ cup jam
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat together the softened butter and coconut palm sugar until combined.
- Add the egg, honey, and vanilla extract and mix until smooth.
- Stir in the almond flour, oat flour, and salt until a dough forms.
- Scoop the dough and roll it into balls, then place them on the prepared baking sheet.
- Use your thumb or the back of a small spoon to press an indent into the center of each cookie.
- Fill each center with a small spoonful of jam.
- Bake for 10 to 12 minutes, or until the cookies are set and lightly golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Nutrition
Notes
- Use finely ground almond flour: Almond flour that is too coarse can make the cookies feel heavier and less tender.
- Measure the flours carefully: Too much flour can make the dough dry, so spoon the flour into the measuring cups and level it off.
- Do not overfill the centers: A small spoonful of jam is enough since it can spread a little as the cookies bake.
- Press the indent gently: Make the thumbprint deep enough to hold the jam, but not so deep that the cookies crack apart too much.
- Let them cool before moving: These gluten-free thumbprint cookies are a little delicate when warm, so they hold together better once they have cooled a bit.
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