Gluten Free Thumbprint Cookies Recipe

When I discovered how to make these delightful almond thumbprint cookies, it was like finding a hidden gem in the world of gluten-free baking—each one is a little pocket of jam-filled joy!

Making gluten-free thumbprint cookies is a labor of love. They take some time and effort, but they are worth every bit of it.

Flavored with vanilla and sweetened with coconut sugar, these cookies are fabulously nutty and deeply satisfying. They also happen to be packed with nutrition: the base is almond flour, which is rich in healthy fats and protein.

Gluten Free Thumbprint Cookies Recipe Ingredients

• Almond Flour: Rich in protein and healthy fats, adds a nutty flavor.
• Gluten-Free All-Purpose Flour: Maintains structure, perfect for those avoiding gluten.
• Coconut Sugar: Low glycemic index, provides natural sweetness.
• Unsalted Butter: Adds moisture and a rich, creamy taste.
• Vanilla Extract: Enhances sweetness with aromatic vanilla flavor.
• Fruit Preserves: Brings a burst of fruity sweetness and lovely tartness.

Gluten Free Thumbprint Cookies Recipe Ingredient Quantities

• 1 cup almond flour
• 1/4 cup gluten-free all-purpose flour
• 1/4 teaspoon baking soda
• Pinch of salt
• 1/4 cup unsalted butter, softened
• 1/4 cup coconut sugar or granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 1/3 cup of fruit preserves or jam of choice

How to Make this Gluten Free Thumbprint Cookies Recipe

1. Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and put a baking sheet with parchment paper in it.

2. In a medium bowl, blend together the almond flour, gluten-free all-purpose flour, baking soda, and a pinch of salt.

3. In a different big bowl, beat the softened butter and coconut sugar until they are light and fluffy.

4. Incorporate the vanilla and egg yolk into the butter mixture, mixing until these ingredients are completely combined with the butter.

5. Little by little, add the roasted ingredients to the mixture of base, fats, and sugars, stirring with a large spoon until you have a well-mixed batter.

6. Scoop tablespoon-sized amounts of dough and form them into balls. Position each ball on the baking sheet you prepared, leaving about 2 inches between each one.

7. Gently press your thumb into the center of each dough ball to form an indentation.

8. Each indentation should be filled with approximately 1/2 teaspoon of the fruit preserves or jam of your choice.

9. Place the cookies in an oven that has been preheated to 375 degrees Fahrenheit. Bake for 10-12 minutes, or until the edges of the cookies are just turning golden.

10. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack. Allow them to cool completely before digging in. Enjoy!

Gluten Free Thumbprint Cookies Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium bowl
5. Large bowl
6. Hand mixer or stand mixer
7. Measuring cups
8. Measuring spoons
9. Large spoon
10. Tablespoon scoop
11. Wire rack

FAQ

• Can I use regular all-purpose flour instead of gluten-free flour?Using regular flour is not recommended; this recipe is specifically designed to be gluten-free. You might alter the texture and consistency by using flour that contains gluten.
• What can I substitute for almond flour?An alternative you could use is cashew flour or hazelnut flour, but expect the flavor and texture to vary a bit.
• How do I store these cookies?Keep the cookies in an airtight container at room temperature for as long as 3 days, or in the refrigerator for as long as 1 week.
• Can I freeze these cookies?They can be frozen. Arrange them in a single layer in a freezer-safe container or storage bag, seal, and place in the freezer for up to 3 months. Let them thaw on the counter, and they should be ready to eat in no time.
• Can I use a sugar substitute?Indeed, erythritol or monk fruit sweetener can serve as a stand-in for coconut sugar. You might need to alter the amount used; some of these sugar stand-ins are considerably more sugary. And by sugary, I mean sweet, as in supercalifragilistically so.
• What type of fruit preserves should I use?Utilize preserves or jam from your preferred fruit. These cookies work especially well with raspberry, strawberry, or apricot flavors.
• Can I make the dough ahead of time?The dough can be made ahead of time, up to 24 hours, and refrigerated. Before shaping and baking the cookies, allow the dough to sit at room temperature until it is completely thawed.

Gluten Free Thumbprint Cookies Recipe Substitutions and Variations

Almond flour: Use hazelnut flour or finely ground oat flour for a different taste. Substituting ingredients can change your dish’s flavor without drastically altering its texture or structure—that’s why we’re here!
Flour that is all-purpose and free of gluten: You can use flour from rice or a mixture of starch from potato and flour from tapioca.
Use coconut oil or vegan butter instead of unsalted butter for a no-dairy option.
Coconut sugar: Substitute with maple syrup or honey, although it might be necessary to make slight adjustments to the dry ingredients to ensure consistency.
Fruit preserves: Experiment with a no-sugar-added jam or a nut butter like almond or peanut for a completely different taste.

Pro Tips

1. Chill the Dough After forming the dough balls, chill them in the refrigerator for about 15-20 minutes. This helps the cookies maintain their shape during baking and enhances the texture.

2. Use Room Temperature Ingredients Ensure that the butter and egg yolk are at room temperature before mixing. This allows for a smoother and more uniform batter.

3. Experiment with Jams Different jams or preserves can provide various flavor profiles. Consider trying combinations like raspberry preserves with a sprinkle of lemon zest for added zing.

4. Check the Baking Temperature The recipe lists both 350°F and 375°F. Typically, cookies bake at 350°F. Ensure your oven is correctly preheated and adjust as needed based on your preference for softer or crisper cookies.

5. Watch the Baking Time Since baking times can vary due to oven differences, start checking the cookies at around 8 minutes. Remove them when the edges are just turning golden to prevent over-baking.