Almond Jam Thumbprints are an easy gluten-free cookie recipe filled with your favorite jam! Made with white rice and almond flours for a perfect crumb.
If you prefer to avoid the hint of coconut by your coconut oil, use a refined coconut oil instead.
Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
In a medium bowl, combine coconut oil and cane sugar with an electric mixer until light and fluffy. Add the remaining ingredients. Mix until combined.
Using a tablespoon, scoop cookie dough and roll into a ball. Place on cookie sheet. (Spray your hands with cooking spray, if needed).
With your index finger, make an indentation in the center of the ball (about midway down). Fill with jam so that it is even with top of indentation. If jam sits above top of cookie, it will leak down the sides.
Bake for about 13-15 minutes. You should start to see edges and bottom start to become golden. Remove from oven. Using a spatula, transfer cookies to wire rack to cool.
Store in an airtight container.
Adapted from my Hazelnut Thumbprint Cookies with Dark Chocolate.