Gluten Free Thumbprint Cookies

Gluten Free Thumbprint Cookies

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.

4.80 from 5 votes

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Category: Cookies & Biscuits

Cuisine: Western

Keyword: baking, cookies, gluten free, jam

Prep Time: 10

Cook Time: 20

Additional Time: 30

Total Time: 1

Servings: cookies

Calories: 160kcal

Author: Vanessa Gengaroli

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.

Nutrition