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GF Thumbprint Cookies

A mixture of dry + wet ingredients is formed into dough, shaped, filled with jam, and baked.

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Introduction

These gluten-free thumbprint cookies combine the nuttiness of almond flour and the mild sweetness of oat flour to create a chewy, satisfying texture. Liquid sweeteners like coconut nectar or maple syrup provide a natural sweetness without relying on refined sugar, making these cookies a slightly healthier treat. Peanut butter adds richness and complements the fruity tang of the jam filling.

The process begins with combining wet ingredients, forming a dough, and allowing it to chill for easy shaping. Once chilled, the dough is formed into small discs, and a thumb impression is made in the center to hold the jam filling. Baking the cookies at a moderate temperature ensures a soft and chewy texture that sets as the cookies cool.

These cookies are versatile, as you can use your favorite jams or even chocolate spreads as a filling. The recipe is ideal for festive gatherings, as it can be made ahead of time and customized with holiday-inspired fillings like cranberry or orange marmalade. Whether served fresh or stored for later, these cookies make for a delightful snack or dessert.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

Instructions

  1. Mix Wet Ingredients: To a mixing bowl, add 1/4 cup coconut syrup (or maple syrup), 1/4 cup peanut butter, 1/4 cup soy milk, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Mix well.
  2. Add Dry Ingredients: Once everything is well-combined, add 1.5 cups oat flour, 1/2 cup almond flour, 1/2 teaspoon baking powder, and a pinch of baking soda. Stir and mix using a spatula until a dough is formed.
  3. Chill Dough: Let it chill for 25-30 minutes.
  4. Shape Cookies: Once chilled, scoop around 1 tablespoon of the dough and roll it into a flattened, spherical disc (see video for reference). Make sure there isn’t any crack while doing this. Transfer it to a parchment-lined baking sheet.
  5. Form Batch: Repeat the same for the rest of the dough.
  6. Create Wells: Using your thumb, gently press down to make a small ‘well’ in the center of each cookie. Repeat for all cookies. Then fill these wells with jam of your choice.
  7. Bake Cookies: Bake in a preheated oven at 180°C / 355°F for 14 minutes.
  8. Final Steps: Allow them to cool for a few minutes on the cookie sheet to firm up. Then transfer to cooling rack. Gluten-free thumbprint cookies are now ready. Enjoy!

Recipe Video

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Recipe Notes

  • Use smooth peanut butter for a uniform texture.
  • Ensure the dough is chilled to prevent cracking during shaping.
  • Substitute soy milk with almond or oat milk for a soy-free version.
  • Swap almond flour with sunflower seed flour for a nut-free alternative.
  • Avoid overfilling the jam wells to prevent overflow during baking.
  • Coconut nectar can be replaced with maple syrup or agave for flexibility.
  • The cookies will appear soft straight out of the oven but will firm up upon cooling.
  • Parchment paper ensures easy removal of cookies and prevents sticking.
  • Baking times may vary slightly depending on the oven.
  • Store the cookies in an airtight container for up to five days.
  • Freeze baked cookies for up to two months for longer storage.
  • Experiment with different nut butters like almond or cashew for varied flavors.

Frequently Asked Questions

This recipe is designed specifically for gluten-free flours. Substituting with wheat flour will alter the texture and structure.

Yes, replace almond flour with sunflower seed flour and peanut butter with sunflower seed butter.

Ensure the dough is well-chilled and shape it gently without applying too much pressure.

Use a silicone baking mat as an alternative to parchment paper.

Sweeteners are crucial for taste and structure; unsweetened cookies may be bland and crumbly.

Yes, the dough can be refrigerated for up to 24 hours before baking.

Any jam with a thick consistency works well; watery jams may leak during baking.

Yes, use an air fryer at 160°C (320°F) and adjust the baking time to around 8-10 minutes.

The edges should be lightly golden, and the centers set but not hard.

Yes, adjust the baking time for smaller or larger cookies accordingly.

Yes, small mix-ins can be added to the dough for extra texture and flavor.

Yes, blend oats into a fine powder, but ensure there are no coarse bits.

Nutritional Info (per Serving)

  • Calories: 88 kcal
  • Carbohydrates: 10 g
  • Protein: 3 g
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 1 g
  • Sodium: 68 mg
  • Potassium: 65 mg
  • Fiber: 1 g
  • Sugar: 2 g
  • Vitamin A: 13 IU
  • Vitamin C: 1 mg
  • Calcium: 25 mg
  • Iron: 1 mg

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