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+ servings

Gluten Free Thumbprint Cookies

The tastiest and easiest gluten free thumbprint cookies that you will ever make. Made with only 5 ingredients plus your favourite jam, these are sure to be a winner!
Print Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Additional Time:30 minutes
Total Time:1 hour

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

Serving: 1cookie | Calories: 160kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 25mg | Fiber: 2g | Sugar: 7g | Calcium: 60mg | Iron: 1mg
Servings: 10 cookies
Calories: 160kcal