These tender gluten-free thumbprint cookies are made with almond flour and a hint of almond extract. They're buttery soft and chewy with a jam-filled center. An absolutely delicious cookie!
Preheat oven to 350°F and line a large baking sheet with parchment paper. Place a couple of tablespoons of sugar in a small bowl for rolling and set aside.
Sift together almond flour, oat flour, tapioca flour, and salt in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Add the vanilla and almond extracts and mix to combine.
Slowly add the dry ingredients into the butter and mix until well combined. Mix for 30 seconds longer to moisten the dough until very pliable.
Roll 1 tablespoon of dough into a tight 1-inch circle, smoothing any cracks (the tighter you roll the dough, the less likely it is to crack). Gently flatten into a disc and gently toss the disc in the bowl of sugar to coat. Place 1-inch apart on the baking sheet and carefully and slowly use your thumb or the back of a ½ teaspoon measuring spoon to make a deep indent, smoothing any cracks if desired.
Spoon scant ½ teaspoon of jam into the indent. Repeat with remaining dough.
You can chill or freeze the cookies on the baking sheet or bake it immediately. Bake for 14-15 minutes (adding 1-2 minutes if baking from frozen), until the cookies are set and the bottoms are just barely golden brown. Remove from heat and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutitrion
Serving Size: 1 g
Calories: 94 kcal
Carbohydrates: 13 g
Protein: 3 g
Fat: 4 g
Cholesterol: 1 mg
Sodium: 32 mg
Sugar: 3 g
Unsaturated Fat: 3 g
Reviews
Sandra on 2025-12-25 (5 stars): These were so easy and delicious
Will be making again !!!
Holly on 2024-12-28 (5 stars): Oh my goodness...you made my Christmas with this recipe!! I've been gluten free for a few years and I've tried one or two gluten free thumbprint recipes that were very meh. Not this one!! SO GOOD!! These cookies are my childhood and it was so lovely to have them again and just as good as the original. The only modification I made is that I skipped the sugar coating, as my mom's recipe never called for that. They turned out wonderful! Thank you so much!!
Brenda on 2024-12-02 (5 stars): Delicious! But be sure to use a finely granulated sugar. I used granulated sugar from Azure Standard, which is a little more coarse, and it was too crunchy. Will remake with the right sugar. I love the addition of almond. Also, using a high-quality European unsalted butter is definitely the way to go!
Geoffrey Selling on 2024-10-04 (5 stars): I just made these for my GF daughter as part of the Christmas cookie sampler which I share with friends. 7 kinds are GF and 9 kinds have gluten. I've tried several GF thumbprint cookies and this was by far the best. Excellent detail in the instructions. My Bob's RM almond flour was a bit clumped so I processed all three flours (almond, tapioca and oat) in my food processor for about 5 seconds and that mixed them well and broke up the clumps. I tripled the recipe and got EXACTLY 60!!! I did notice different timing. After 14 minutes, the cookies were still pale white with no browning at all anywhere. I kept them in for one or two additional 3 minute stints and that very lightly browned them nicely. No, they're not the same as the gluten version but they are very tasty and look pretty. My daughter and GF mother-in-law will be VERY pleased. I squeezed warmed, stirred raspberry jam out of a squeeze bottle into the indentations that that worked perfectly. I also dipped the bottom of a measuring spoon in the rolling sugar so it wouldn't stick when I made the indentations. They look so much better with that kind of indentation that an assymetrical thumbprint. Bravo on an excellent recipe. I will try others of your recipes. My wife liked them too!!!
Tatiana on 2023-12-20 (4 stars): I am reviewing these for myself so I am giving a 4 but hubby gives it a 5 for sure. I am not GF and he is. I have a hard time not having that fluffy flake apart consistency like G shortbread thumbprints but the taste of these is really good. Jam thumbprints are my hobby’s fav cookie all around and I have not made any since his diagnosis. He is super happy about these!
Ani on 2022-07-30 (5 stars): I fallow the recipe and it was great, I used to make it with regular flour before I was diagnosed with celiac and now I am glad I can make it gluten free and is absolutely delicious. Thank you for the recipe.
