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–+ servings

Gluten-Free Thumbprint Cookies

Delightful gluten-free cookies filled with fruit preserves, soft and chewy with a nutty flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: gluten-free
Calories: 120
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Adds nutty flavor and moist texture.
  • 1/4 cup coconut flour Helps absorb moisture and adds sweetness.
  • 1/2 teaspoon baking soda Leavening agent for light and fluffy cookies.
  • 1/4 teaspoon salt Enhances overall flavor.
Wet Ingredients
  • 1/4 cup coconut oil, melted Adds richness and binds ingredients.
  • 1/4 cup honey or maple syrup Natural sweeteners for moisture and sweetness.
  • 1 teaspoon vanilla extract Adds aromatic flavor.
  • 1/4 cup fruit preserves Filling for the thumbprint.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine almond flour, coconut flour, baking soda, and salt. In another bowl, whisk together melted coconut oil, honey (or maple syrup), and vanilla extract until smooth. Pour wet ingredients into dry mixture and stir until a dough forms.
  3. Scoop tablespoon-sized portions of dough, roll into balls, and place on the baking sheet, spacing them 2 inches apart.
  4. Press down in the center of each ball to create an indentation and fill with about 1/2 teaspoon of fruit preserves.
  5. Bake for 12-15 minutes until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Calories: 120kcalProtein: 3gSodium: 1mg

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