These Gluten Free Thumbprint Cookies are so delicious no one will will even know they are gluten free. These buttery cookies are super easy to make and only require 15 minutes of hands on time. The buttery flavor combined with the fun filling is oh so delicious. This recipe has become my go to for gatherings as well as my go to during the holiday season! You can easily change this recipe up by adding your favorite jam in the middle or even adding in a fun chocolate ganache!
This traditional cookie recipe can be put to various uses! You can fill it with your homemade jam or even chocolate. A few of my favorite fillings are my Blueberry Jam, Raspberry Jam and my Chocolate Ganache. Any kind of filling would work though, from apricot jam, strawberry jam, or even lemon curd would be delicious. Any kind of sweet jam is my kind of jam, no pun intended, ha! This thumbprint cookie recipe can be made in advanced and stored in the freeze so you can pull a few cookies out as you need them. If you love a good gluten free treat, you may love my other favorite treats on my blog like my Gluten Free Dairy Free Sugar Cookies, Gluten Free Rice Crispy Treats, Gluten and Dairy Free Cake, The Best Gluten Free Tart Crust, Monster Cookies Gluten Free Style, and my Gluten Free Pumpkin Cake.
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Why I Love This Recipe
- This recipe is naturally grain free, refined sugar free and soy free. These soft chewy butter cookies are naturally and surprisingly dairy free too!
- This classic holiday cookie pairs well with just about any other dessert! It has become one of our staple christmas cookies in our home.
- Unlike your traditional classic thumbprint cookie, this recipe is far better for you as it does not contain any processed sugars!
- This makes for the most perfect treat for any occasion!
- If you want to spice this recipe up, you can serve it with a variety of jam filling instead of just one!
Simple Ingredients
- Eggs-this binds the thumbprint recipe together.
- Cassava flour and almond flour-This is my go to baking blend for a lot of recipes. Cassava flour in my opinion has the closest consistency to wheat flour without the week. I like the Otto’s Brand. you can get it from Thrive Market for a fraction of the price. If you use my link, you can save on your first order.
- Olive oil-The olive oil keeps these cookies nice and moist.
- Coconut sugar and maple syrup-The combination of these both are my go to sweeteners for baking!
- Vanilla extract-For flavor.
- Baking soda-To help the cookies rise.
- Salt-For taste.
See the recipe card below with a full list of ingredients and measurements.
Recipe Substitutions and Variations
- Gluten free flours-It is important to remember that all gluten free flours are not created equally in gluten-free baking. Although oat flour, tapioca flour, coconut flour and rice flour serve their purposed in gluten free baking, they will not work for this recipe.
- Olive oil-You certainly can use unsalted butter, vegan butter, coconut oil or Ghee in this recipe, however butter will make these cookies harder and not as soft. I prefer softer sugar cookies so I like using olive oil.
- Powdered sugar-This is not needed, but some may like to sprinkle this on top!
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
How To Make The Best Gluten-Free Thumbprint Cookies
Bakers Tips
- Tip #1: If you are batch making this recipe, you can do so by freezing these cookies. Be sure to freeze them in an airtight container and separate them into layers with parchment paper. This will prevent the cookies from sticking together and falling apart.
- Tip #2: Be sure to add the filling once the cookies cool.
Recipe FAQs
This recipe can last in the fridge for up to 5 days.
Yes! You can make the dough up to 3 days in advance. You can store the dough in a bowl with plastic wrap over it. Allow the dough to sit out for 30 minutes prior to scooping. The dough can also last in the freezer for up to 2 months.
If you allow the dough to get too warm or sit out too long prior to putting the cookies in the oven, they will appear flat.
The egg yolk is essential for making the best cookies! The olive oil also really helps too.
Other Gluten Free Dessert Recipes You Will Love
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Gluten Free Thumbprint Cookies
Ingredients
For the cookies:
- 1 egg
- 1 cup cassava flour
- 1/2 cup almond flour
- 3/4 cup olive oil
- 1/4 cup coconut sugar
- 3 tbsp maple syrup
- 1.5 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp salt
For the filling:
- 1/2 cup chocolate chips dairy free ones will also work too.
- 1/8 cup milk or coconut milk if dairy free.
Instructions
For the cookies:
- Preheat the oven to 350 degrees F. First, mix all of the dry ingredients in a bowl. Then mix all of the wet ones. Combine the two bowls and roll the cookies into 1 inch balls, then gently flatten them with your hand. Then, with your thumb, push in the middle for the filling. Evenly spread out on a baking sheet and bake for 12 minutes. Allow the cookies to fully cool before removing them from the pan.
For the filling:
- Place the chocolate in the microwave with the milk for 30 seconds, then whisk. Place in the microwave again for 30 more seconds if the chocolate is not fully melted.
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