Easy Jam Thumbprint Cookies (Gluten-Free, Paleo)

Heather Dessinger

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Thumbprint cookies filled with raspberry, blackberry, peach and strawberry jam

Thumbprint cookies are considered a holiday recipe in some families, but in mine they’re considered a recipe for making any day a holiday. Like Tuesday, or Nap Day, or even My Child Folded Laundry Without Me Asking Day.

Soft and buttery, each cookie can be filled with your favorite jam. Or if you’re like me, favorites – raspberry, peach, blackberry, apricot, and strawberry jam all make my tastebuds sing. (Quietly to themselves of course, because no one wants to hear me actually sing. )

Like my blackberry jam recipe and this strawberry chia seed jam that only takes ten minutes of hands-on time to make, these scrumptious little morsels are super easy to whip up. No stand mixer or fancy cookie scoops required – all you need is a mixing bowl, some stuff to measure and mix with, a cookie sheet and your thumb.

One quick note: If you find that the room temperature dough is sticky to work with, you have two options:

  • Place it in the fridge to chill for about 20 minutes
  • Oil your hands to keep them from sticking to the dough

I typically just oil my hands and keep going because waiting for cookies is not considered holiday-ish in my house, even when the holiday is made up.

Now, maybe you have some questions, like . . .

Can I make this recipe dairy-free?

Yep, I’ve tested this recipe with palm shortening and coconut oil and both work well.

Can I use another flour, like coconut flour or all-purpose flour?

Coconut flour and most all-purpose flour blends (even gluten-free ones) require a lot more liquid than almond flour, so substituting them in this recipe will not work. However, if you’re nut-free, sunflour (aka sunflower seed-based flour) might be an option. I haven’t tested it but sunflour typically works well as an almond flour substitute.

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4 from 15 votes

Easy Jam Thumbprint Cookies (Gluten-Free, Paleo)

Make beautiful and delicious jam thumbprint cookies with almond and arrowroot flour and your favorite kind of jam.
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 15 cookies
Calories 141kcal
Author Heather Dessinger

Ingredients

Instructions

  • Preheat the oven to 325°F and line a baking sheet with parchment paper.
  • In a medium bowl, combine almond flour, arrowroot flour, and salt.
  • Add the egg, maple syrup, butter, and vanilla extract and stir until well-combined.
  • Rub a little oil on your hands to prevent the cookie dough from sticking, then scoop out one tablespoon of dough and roll it into a ball.  
  • Place the ball on the baking sheet and use the palm of your hand to flatten it a little. Repeat until all the dough has been used.
  • Press your thumb in the center of each cookie dough ball to make an indention. I usually press my thumb twice to make the shape of an “x.” It doesn’t actually form an x but it creates a deeper, wider well to hold the jam.
  • Scoop ½ level teaspoon of jam out of the container and place it in the indention. You should have a little jam left over when you’re done. Sometimes the jam can settle a little as the cookies bake, so I keep a little extra on hand to top them off if needed.
  • Slide cookies in the preheated oven and bake for 14 minutes. 
  • Remove from the oven and add additional jam to any cookies that need more if desired. Allow to cool before serving.

Notes

Make a double batch and use more than one kind of jam for a variety of flavors!
 
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Nutrition

Serving: 1cookie | Calories: 141kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 58mg | Potassium: 23mg | Fiber: 2g | Sugar: 7g | Vitamin A: 65IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 0.6mg

Gluten-Free Sugar Cookies – Decorated with naturally colored sprinkles and plant-based, natural food dye, these sugar cookies are super easy to make and fun to decorate! One of our favorite holiday cookies for sure.

Gluten-Free Chocolate Chip Cookies – These ooey-gooey paleo cookies are one of my family’s tried-and-true favorite recipes. Ready in about 20 minutes.

Chewy Cinnamon Raisin Cookies – For most of my life I’ve thought of cinnamon raisin cookies as insulting imposters to chocolate chip cookies, but these bites of chewy deliciousness changed my mind. Like the recipes above, they’re gluten and grain-free.

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Thumbprint cookies on wire baking rack

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About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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Recipe Rating




9 thoughts on “Easy Jam Thumbprint Cookies (Gluten-Free, Paleo)”

  1. Wow these really look yummy! I want to try these treats that will surely satisfy my cravings. I’m bookmarking this article so I can get back again and again.

    Reply
    • Hi Kathy, I haven’t tested it with monkfruit so I can’t say for sure. My guess is that if you use liquid monkfruit you’d probably want to use significantly less than 1/3 cup, so you’d need to add in a different liquid with it to help the cookie stay moist. If you try it please let us know how it turns out!

      Reply
  2. 2 stars
    These were just ok. I more than doubled the salt and they were still pretty bland. The texture was too soft for me. After 14 minutes baking they were still almost doughy still. Maybe some coconut flour would help. It was a good effort, but I don’t think I’ll make these again.

    Reply
  3. 3 stars
    It was so wet! Not cookie dough consistency at all… added a lot more flour and still awful – just won’t get to a dough consistency!
    Think I will have to throw it away – what a waste

    Reply
  4. 5 stars
    These are absolutely scrumptious!! I used a tiny bit less maple syrup (1/4 cup), and some “no added sweetener” apricot jam and they came out fantastic! They’re so cute, and they definitely hold their own with regular non-gluten-free cookies. They freeze beautifully, too! Thank you for such a great recipe! I just made another double batch tonight. 🙂

    Reply
  5. 4 stars
    I made these half-size so they’re just one bite-full, and filled them with cajeta sauce. I read the comments first and got a little nervous, but using the Costco/Kirkland brand of blanched almond flour these came out well with just 1/4 cup of maple syrup. It’s true, the cookies lack a lot of flavor, but that’s why they have filling!

    Reply