Gluten-Free Jam Drops (Easy & Classic)
Easy gluten‑free jam drops with a soft biscuit and sweet jam centre. A classic one‑bowl recipe perfect for lunchboxes, afternoon tea, or simple homemade treats.
I was recently asked whether I had a gluten free version of jam drops (or thumbprint cookies) that I could share. I didn’t, so I started to test out a recipe based on previous gluten free cookie recipes that I had previously made.
The result was a winner so I am really happy to be adding these yummy treats to my biscuit and cookie recipe collection. They are no on regular rotation with my Gluten Free Chocolate Chip Cookies.
WHY YOU WILL LOVE THIS RECIPE
These gluten‑free jam drops are a nostalgic favourite. They are soft, buttery biscuits with a sweet jam centre that melts beautifully as they bake.
They’re incredibly easy to make, using simple pantry ingredients and a quick one‑bowl method that’s perfect for busy days or last‑minute baking. The texture is tender with just the right amount of crumble, and you can use any jam you love, from raspberry to apricot or strawberry.
Whether you’re baking for lunchboxes, afternoon tea, or a homemade gift, these gluten‑free jam drops deliver that classic, old‑fashioned flavour in a recipe that’s naturally gluten‑free and easy to adapt for dairy‑free needs.
INGREDIENTS YOU’LL NEED
- Almond flour or meal
- Arrowroot or tapioca flour
- Baking powder
- Coconut oil
- Maple syrup
- Jam – my favourite is raspberry or strawberry jam but any jam will work really well.
HOW TO MAKE JAM DROPS
Add the dry ingredients to a large bowl and mix well to ensure that there are no clumps. Then add the wet mixture to the dry mixture and combine well.
Use a soup spoon to scoop mounds of the mixture and then form into a cookie shape. Then use your finger to put a slight indent into each cookie, then add a small amount of jam into each indent.
Bake in a pre-heated oven on 170 C / 340 F for 20 minutes. Then allow to cool completely!!
Handy tip!
Do not eat them when they first come out of the oven as the jam will be super hot.
STORAGE INSTRUCTIONS
- Room temperature:
Store jam drops in an airtight container for up to 4 days. They stay soft without drying out. - Refrigeration:
If it’s warm or humid (hello Brisbane summers), keep them in the fridge for up to 1 week. Bring to room temperature before serving for the best texture. - Freezing:
Jam drops freeze beautifully. Place them in a single layer, freeze until firm, then transfer to a container or freezer bag. They keep for up to 2 months.
When ready to eat just thaw at room temperature. They taste just as good as freshly baked. - Freezing unbaked dough:
Roll the dough into balls, freeze on a tray, then store in a container. When ready to bake, thaw slightly, press the indent, add jam, and bake as usual.
FAQS
Use your favourite jam. Any jam will work!. My favourite is raspberry or strawberry.
Make sure you don’t eat the jam drops straight out of the oven as the jam will be super hot.
Absolutely! They freeze well for up to 2 months. Thaw at room temperature before serving.
Thick jams like raspberry, strawberry, or apricot work beautifully. Avoid runny jams or fruit spreads with lots of liquid.
Looking for other cookies to make recipes? Try these:
Gluten Free Chocolate Chip Cookies
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Gluten Free Thumbprint Cookies
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup arrowroot or tapioca flour
- 1/2 teaspoon baking powder
- 2 tablespoons coconut oil melted
- 1/3 cup maple syrup
- Jam any flavour
Instructions
- Pre-heat. Pre-heat oven to 170 C | 340 F.
- Prepare Dry Ingredients. Add dry ingredients, mixing well, ensuring that there are no clumps from the almond meal.
- Prepare Wet Ingredients. Add coconut oil and maple syrup to a glass bowl, whisking well to combine.
- Combine Mixtures. Pour the wet mixture into the dry mixture and mix well.
- Make cookies. Use soup spoon to scoop out mounds of the cookie dough. Use slightly damp hands to shape the cookies how you want them and place them on a lined baking tray. Then use your finger to place a slight indent in the centre. Do not press all the way through.
- Add Jam. Use a teaspoon to place a small amount of jam in each indent.
- Bake Cookies. Bake in the oven for 20 minutes.
- Allow to Cool. Leave to cool on the baking tray for 10 minutes and then transfer to a wire rack to cool completely.
Notes
- Don’t eat straight away as the jam will be super hot. Allow to cool for at least 20 minutes before enjoying
- The additional time of 30 minutes is the time for the jam drops to cool after coming out of the oven.
These are quite nice but also softer than I would like. 4/5*
These are delicious. Worth a try – I’m only newly GF and have struggled to find familiar flavours and textures. These are good!
Hi could you replace the arrowroot or tapioca flour with a gluten free flour mix? As that is what i have on hand.
I have not tried that, so cannot advise sorry.
They are indeed the best GF jam drops I’ve made , instead of being soft & crumbly there really good added bonus being DF
so happy to hear that 🙂 xx
Well hi there I remember answering this post months ago saying there’s no good gf or df jam drops after trying lots recipes trying to change mine around so I finally thought what the heck I’ll give it a go as I kept it just incase and they are so good very pleased I’m sure my granddaughter will love these as she hasn’t enjoyed them since being gf &df thankyou
So happy to hear you like them and I hope your granddaughter likes them too 🙂
These cookies are delicious! do you think the would freeze amd defrost alright? want to make them in advance for a party x
Very quick and easy to make and very tasty
Thanks for your feedback Caroline. Glad you like them 🙂
Hi if I don’t use oil what can I substitute with thankyou kindly
Hi, You could try melted butter (or even a vegan butter substitute). I have not tried with either of these though.
Thankyou iam going to try apple butter as any oil at not good
OMG! Just made these! They are so good!
Glad you liked them Michelle. I need to make them again 🙂
Thanks Ness, These taste delicious and are so easy to make.
So nice to hear. Glad you liked the recipe Greg 🙂