Gluten-Free Thumbprint Cookies (with almond flour)
These gluten-free almond thumbprint cookies are soft, tender, and filled with your favorite jam. Almond flour gives them a delicate texture and subtle nutty flavor, while the jam adds a sweet, fruity center. They’re simple to make and freeze beautifully.
Ingredients
- 1 cup almond flour
- 2 and ⅓ cups gluten-free all-purpose flour
- Pinch of salt
- 1 cup unsalted butter
- ⅔ cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- Jam
Instructions
- Whisk together the almond flour, gluten-free all-purpose flour, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter and brown sugar until creamy and smooth, using a hand mixer or stand mixer fitted with a paddle attachment.
- Add the egg yolk and vanilla extract and mix until combined. Gradually add the dry ingredients and mix just until a soft dough forms. Avoid overmixing.
- Line two baking sheets with parchment paper or silicone baking mats.
- Scoop the dough into rounded tablespoons and roll each portion into a ball. Place the balls on the prepared baking sheets, leaving some space between them.
- Gently flatten each ball, then use your thumb or the back of a small measuring spoon to make a shallow indentation in the center.
- Cover and refrigerate the shaped cookies for 30 minutes.
- Preheat the oven to 350°F (180°C).
- Fill each indentation with a small amount of jam. Don't overfill—the jam can spread as it bakes.
- Bake for 12–14 minutes, or until the edges are lightly golden and the cookies look set.
- Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack. They will firm up as they cool.
Notes
Store the cookies covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months.