These gluten-free jam thumbprint cookies are almond-flour based with a sweet jam center. Easy to make and perfect for holiday baking, cookie trays, or gifting to friends and family.
🍓 Gluten-Free Jam Thumbprint Cookies (Almond Flour)
These gluten-free jam thumbprint cookies are tender, buttery, and filled with a jewel-like center of naturally sweetened jam. Perfect for holiday baking, gluten-free dessert trays, or gifting, these almond flour thumbprint cookies are refined sugar-free with a dairy-free/vegan option.
With just a handful of simple ingredients and a one-bowl method, they come together quickly and deliver a tender, buttery texture paired with a sweet, fruity center. Whether you use raspberry, apricot, or mixed berry jam, these cookies are a gluten-free cookie everyone will love.
💛 Why You’ll Love These Thumbprint Cookies
- Soft & tender texture thanks to almond flour and palm shortening.
- Customizable jam fillings for endless flavor combinations.
- One-bowl, easy-to-make recipe — great for kids or beginner bakers.
- Perfect for holidays, gifts, or afternoon treats.
- Lightly nutty flavor from crushed almonds enhances the buttery cookie base.
🍪 What Makes Thumbprint Cookies Special?
Thumbprint cookies are shortbread-style cookies with a small center well filled with jam.
- The jam center adds moisture and fruity sweetness, keeping the cookies from being dry.
- Rolling the dough in crushed almonds adds a subtle crunch and a nutty aroma.
These almond flour thumbprint cookies are gluten-free, refined-sugar-free if you choose naturally sweetened jam, and perfect for holiday cookie trays or gifting.
📝 Ingredients (and Notes)
- Assorted naturally sweetened jams – Raspberry, strawberry, apricot, or mixed berry jam all work beautifully for the filling.
- Almond flour – Forms the base of the cookie, providing tender texture and subtle nutty flavor.
- Tapioca flour – Helps the cookies stay light, improving structure without gluten.
- Grain-free baking powder – Gives a gentle lift to the cookies.
- Sea salt – Balances sweetness and enhances flavors.
- Palm shortening or butter – Keeps cookies soft; shortening makes them vegan, butter adds classic flavor.
- Maple syrup – Naturally sweet, adds moisture and binds the dough.
- Vanilla or almond extract – Enhances the cookie’s flavor; almond extract pairs especially well with jam.
- Sliced almonds – Lightly crushed for texture and a subtle nutty crunch.
👩🍳 How to Make Gluten-Free Thumbprint Cookies
1️⃣ Prep - Preheat oven to 325°F and line a baking sheet with parchment paper.
2️⃣ Mix Dry Ingredients -Whisk together almond flour, tapioca flour, grain-free baking powder, and sea salt in a large bowl.
3️⃣ Add Wet Ingredients -Stir in palm shortening (or butter), maple syrup, and extract until a soft dough forms. Chill briefly if needed until firm enough to roll.
4️⃣ Shape Cookies -Divide dough into balls. Roll each ball in lightly crushed almonds, then place on the prepared baking sheet, leaving about 2 inches of space between cookies.
5️⃣ Make Thumbprints - Press your thumb or the back of a teaspoon into the center of each dough ball to create a small well.
6️⃣ Fill - Spoon a small amount of jam into each indentation. Avoid overfilling to prevent spillover.
7️⃣ Bake - Bake 18–20 minutes, rotating the pan halfway, until edges are lightly golden.
8️⃣ Cool - Transfer to a wire rack and cool completely. Store between layers of parchment in an airtight container — cookies will soften slightly as they rest.
💡 Tips for Perfect Thumbprint Cookies
- Chill dough slightly if it’s too soft to shape.
- Use thick jam for best results; runny jams can leak.
- Don’t overbake; cookies should be lightly golden, not browned.
- Roll dough evenly into balls for uniform cookies.
- Layer cookies with parchment when storing to prevent sticking.
🎨 Flavor Variations
- Lemon Curd – For a tangy, bright twist.
- Chocolate Ganache – Indulgent filling instead of jam.
- Coconut-Raspberry – Add shredded coconut to dough with raspberry jam.
- Apricot-Almond – Apricot jam with almond extract in the dough.
☕ Serving Suggestions
- Pair with tea, coffee, or hot cocoa.
- Add to cookie trays for holidays or parties.
- Package in festive tins for gifts.
📦 Storage
- Room temperature: Up to 5 days in an airtight container.
- Refrigerator: 1-2 weeks (jam stays firmer).
✨ Final Thoughts
These gluten-free jam thumbprint cookies are tender with a sweet, fruity center that makes every bite feel special. Easy to make and customizable they’re ideal for holiday baking, cookie trays, and gift-giving. These almond flour cookies with jam in the center are a crowd-pleasing treat for all ages.
More Cookie Recipes:
Gluten-Free Thumbprint Cookies
Rolled in chopped almonds and filled with an assortment of jams, these easy to make gluten-free jam thumbprint cookies are a classic for any occasion.
Ingredients
- ¾ cup/84g almond flour
- ½ cup/48g tapioca flour
- ½ teaspoon grain-free baking powder
- Pinch of fine sea salt
- 3 Tablespoons/45g palm shortening (or room temperature butter for a non-vegan version)
- 3 Tablespoons/45ml maple syrup
- 1 teaspoon vanilla extract or ¼ teaspoon almond extract
- ¼ cup/30g sliced almonds, lightly crushed
- Assorted naturally sweetened jams for filling
Instructions
- Preheat oven to 325 F. Line a baking sheet with parchment paper.
- In a large bowl whisk together almond flour, tapioca, baking powder and salt. Stir in shortening, maple syrup and vanilla extract until a soft dough forms. Let dough sit in fridge for a few minutes if needed until firm enough to handle.
- Divide dough into 12 pieces and roll into balls. Place crushed sliced almonds in a shallow dish and roll dough balls in almonds until coated. Place about 2-inches apart on prepared baking sheet.
- Gently press your thumb down into the center of each ball to make a small well. Fill with ½ teaspoon of jam.
- Bake until cookies are golden around the edges, (about 18 to 20 minutes) rotating pan about halfway through baking.
- Transfer baking sheet to a wire rack, let cool completely. Serve or store between layers of parchment paper in an airtight container (cookies will soften when stored).
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Nutrition Information:
Yield:
12Serving Size:
12Amount Per Serving: Calories: 214Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 34mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Angela says
Can these be made in advance and frozen? Trying to get a head start on Christmas!
Zack says
This recipe looks so good! I recently got a bunch of jams from the market this weekend 🙂 Thanks!