Gluten-Free Thumbprint Cookies
Gluten-free thumbprint cookies are soft, buttery cookies with a sweet jam center and a tender texture that still feels classic.
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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