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Almond Jam Thumbprints are an easy cookie filled with your favorite jam! Gluten-free.

Almond Jam Thumbprints (Gluten-Free)

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.

Course Dessert
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 20
Author Tessa Fisher

Ingredients

Almond Thumbprints

Filling

  • homemade or store-bought jam or preserves of choice

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper. 

  2. 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.

  3. 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.

  4. 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. 

  5. Store in an airtight container. 

Recipe Notes

Adapted from my Hazelnut Thumbprint Cookies with Dark Chocolate