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gluten free thumbprint cookies on plate.

Gluten-Free Thumbprint Cookies

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5 from 1 review

Use your favorite fruit jam to fill these delicious Gluten-Free Thumbprint Cookies. These cookies are easy to make, and you get a taste of fruit jam with every bite. This gluten-free cookie recipe can be made dairy-free, too.

  • Total Time: 50 minutes
  • Yield: 2 dozen 1x

Ingredients

Units Scale
  • 1 cup ghee (or two sticks butter or vegan butter), softened
  • 1 cup coconut sugar (you can also use white sugar)
  • 1 teaspoon vanilla extract
  • 2 egg yolks, beaten
  • 1/4 teaspoon sea salt
  • 2 2/3 cups gluten-free baking flour (I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
  • 1 cup no-added sugar strawberry, raspberry, or apricot jam

Instructions

  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, combine the ghee or butter and the sugar. Use a mixer to beat together the ingredients until they are fluffy.
  3. Add the vanilla and egg yolks and mix until combined.
  4. Add the salt and ½ cup of the flour to the mixture and mix until the flour is incorporated into the dough. Keep adding the flour in ½ cup increments until you have added all of the flour and it is mixed well with the other ingredients.
  5. Then, use your hands or a spoon to roll the dough into balls. Each ball should be about a tablespoon of the dough.
  6. Flatten each dough ball onto the baking sheets, using your thumb to form an indentation into each cookie.
  7. After you have formed all of the cookies, add two teaspoons of jam into the indentation of each cookie.
  8. Bake the cookies for 16-18 minutes, or until they have started to turn a golden brown. Let the cookies cool slightly before serving.

Equipment

Notes

  1. To freeze the cookies, carefully place the cooled cookies in a plastic freezer bag and freeze for up to 3 months. Alternatively, you can freeze the dough before it’s baked. After indenting them with your thumb put the sheet pan in the freezer. Once the cookies are frozen, put them in a Ziploc bag and freeze. Bake as directed.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 195
  • Sugar: 13.8 g
  • Sodium: 37.3 mg
  • Fat: 8.1 g
  • Saturated Fat: 4.9 g
  • Carbohydrates: 30 g
  • Fiber: 0.5 g
  • Protein: 1.3 g
  • Cholesterol: 35.7 mg

Find it online: https://www.cleaneatingkitchen.com/gluten-free-thumbprint-cookies/