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    Salted Plains » Recipes » Cookies & Bars

    Gingerbread Thumbprint Cookies (Gluten-Free)

    Published: Dec 23, 2020 · Modified: May 12, 2021 by Tessa · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    These Gingerbread Thumbprint Cookies are made with almond flour and sweetened with maple syrup. Filled with a cream cheese frosting. Gluten-free and vegan.

    gingerbread thumbprintsGingerbread comes in all shapes and sizes. And while you can't beat the classic gingerbread man or even the simple ginger snap, these almond flour cookies are an easy way to enjoy that sweet and spicy gingerbread flavor. 

    The center of these gingerbread thumbprints are filled with a cream cheese frosting. Sweetened with maple syrup, the frosting compliments the cookie in just the right way.

    gingerbread thumbprint cookies

    Gingerbread Thumbprint Cookies Ingredients

     So, ready to make some gluten-free gingerbread cookies? Here are the ingredients you'll need:

    • Almond flour: Only one flour needed! It gives a soft and chewy texture.
    • Coconut  oil: Use refined coconut oil to avoid the coconut flavor. But unrefined works great too.
    • Maple syrup: To keep these naturally sweetened. Maple syrup also helps as a binder here.
    • Molasses: Unsulphured molasses gives that signature sweet flavor.
    • Pure vanilla extract: A compliment to the warming spices below.
    • Ground ginger, cinnamon, nutmeg, and cloves
    • Dairy-free cream cheese: Any vegan cream cheese will work.
    Thumbprint cookies with cream cheese filling

    Making Gingerbread Cookies

    • Whisk together the wet ingredients. 
    • Add the dry ingredients to the wet. Stir until dough forms.
    • Rest the dough for 2 minutes.
    • Scoop cookie dough with a tablespoon.
    • Roll dough into balls. Place in even rows on baking sheet.
    • Press an indention into the center of each cookie with your index finger.
    • Bake for 12-14 minutes.
    • Combine frosting ingredients into a smooth mixture.
    • Fill cooled cookie centers with cream cheese frosting.
    gingerbread thumbprints

    Storing Gingerbread Thumbprint Cookies

    Due to the cream cheese centers, these gingerbread thumbprints are best the day they are made. However, they can be stored for 2-3 days in the refrigerator.

    thumbprint cookies with cream cheese frostingWant more holiday dessert ideas? Check out these peppermint snickerdoodles or the links below!

    More Almond Flour Cookies

    Gluten-Free Almond Cookies

    Almond Butter Chocolate Chip Cookies

    Pumpkin Snickerdoodles

    Double Chocolate Peanut Butter Cookies

    gingerbread thumbprints on cooling rack

    Gingerbread Thumbprint Cookies

    These Gingerbread Thumbprint Cookies are made with almond flour and sweetened with maple syrup. Filled with a cream cheese frosting. Gluten-free and vegan.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 24 cookies
    Calories: 154kcal
    Author: Tessa

    Ingredients

    • ½ cup coconut oil melted and cooled
    • ½ cup maple syrup room temperature
    • 2 tablespoon molasses
    • 2 teaspoons pure vanilla extract
    • 3 cups almond flour 330 g
    • ¼ teaspoon salt
    • 1 tablespoon ground ginger
    • 1 tablespoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves

    Maple Cream Cheese Frosting

    • 2 ounces dairy-free cream cheese
    • ¼ teaspoon pure vanilla extract
    • 1 ½ tablespoons maple syrup

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
    • In a large bowl, combine coconut oil, maple syrup, molasses, and vanilla. Whisk to combine. Add almond flour, salt, and spices. Stir until dough forms. Allow dough to rest for about 3 minutes, then stir to combine again.
    • If dough seems too wet to roll into a ball, add 2-3 tablespoons more almond flour.
    • Using a tablespoon, scoop dough and roll into a ball (You don't want them to be bigger than this).
    • Roll into balls and place in even rows on baking sheet. Using your index finger, make an indention in the center no more than halfway down.
    • Bake for 12-14 minutes. With a spatula, transfer thumbprint cookies to wire rack and allow to cool completely.
    • While cookies are cooling, add dairy-free cream cheese, maple syrup, and vanilla to a small bowl. Using an electric mixer, beat until smooth. Place in refrigerator until cookies have baked and cooled.
    • Once cookies have cooled, fill each indention in the center of the cookie with the cream cheese frosting.
    • These gingerbread thumbprints are best the day they are made. Store in an airtight container in the refrigerator for 2-3 days.

    Nutrition

    Calories: 154kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 35mg | Potassium: 47mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    gingerbread thumbprints on cooling rack
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    Reader Interactions

    Comments

    1. Kim

      October 10, 2021 at 9:33 pm

      5 stars
      A perfect holiday cookie!

      Reply
      • Tessa

        October 11, 2021 at 10:25 am

        Thanks, Kim!

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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