These gluten-free thumbprint cookies are a favorite healthy treat and super easy to make.
They're made with almond flour, filled with your favorite jam, and baked with warm and sweet spices that give these soft baked goods a beautiful flavor.
Bake them this holiday season or every time you crave a light sweet bite with your favorite warm drink—gluten-free and refined sugar-free.
If you are craving for warm-spiced cookies, but want to keep it healthy and super simple, then this recipe is for you.
They're not your classic thumbprint cookie. I would argue they're better. Sweetened only with dates—like these date brownies—and an unsweetened delicious jam filling, these easy gluten-free cookies are heavenly flavored and made with almond flour.
Warm spices come through at the end of each bite, making them a great match to pair with that cup of coffee or tea.
They come together in about 30 minutes, so you can easily bake them anytime you want to satisfy that cookie craving the healthy way.
Let's bake some!
Why You'll Love These Gluten-Free Baked Cookies
- Simple ingredients: With just 6 ingredients and some spices, you'll get a whopping 22 cookies to enjoy all week long.
- Perfect for a healthy and gluten-free diet: These delicious cookies are not only easy to make but also gluten-free and refined sugar-free.
- Amazing texture and flavors: These buttery cookies are soft and chewy and are lovely flavored with warm spices.
- Perfect cookie for the Holidays: They're even festive enough to serve for the Holidays, and I often make them in conjunction with my Speculoos cookies, a classic holiday cookie—something on the table for everyone.
See the recipe card for full information on ingredients and quantities.
Here are the main ingredients to make gluten-free thumbprint cookies:
- Almond flour—For the best results, use blanched almond flour instead of almond meal. Use leftovers to make this amazing Yogurt Almond Flour Coffee Cake.
- Creamy almond butter—I am adding some nut butter to add healthy fats, mainly because very little butter goes into this cookie. For a nut-free version, sunflower butter is a great alternative option.
- Egg—One is enough to hold the structure of these baked goods. I have not yet tried it with a chia egg to make them egg-free. If you do, please let me know how they turned out.
- Medjool dates—To add natural sweetness and a lovely caramel-like flavor.
- Butter—I'm only adding three tablespoons, enough to turn them into soft, chewy butter cookies.
- Preserve or fruit jam—These cookies are meant to be filled with either a Fig Preserve , or raspberry jam, or blueberry jam. Look for unsweetened spreads, if possible.
- The spices—a combination of warm spices like cinnamon, allspice, cardamom, cloves, and ginger will enhance the flavors of these gluten-free thumbprint cookies. I'm adding a tad of salt to balance the sweet flavors.
How To Make Almond Flour Thumbprint Cookies
See the full recipe with measurements in the recipe card.
The biggest appeal to making gluten-free thumbprint cookies? They're so easy to make, and the baking time is only 15 minutes.
Step One (Picture 1 above) - Place all the dry ingredients in a large bowl. Whisk in the spices until well combined. Set aside.
Step Two (Picture 2 above) - In a small bowl, combine the wet ingredients until you get a sticky brown paste. Use room-temperature butter.
Step Three (Picture 3 above) - Combine the flour mixture with the brown paste using a wooden spoon.
Step Four (Picture 4 above) - Continue to mix by hand until a dough forms.
Step Five (Picture 5 above) - Roll the dough into smooth balls (one tablespoon in size).
Step Six (Picture 6 above) - Place the small balls on a prepared baking sheet.
Step Seven (Picture 7 above) - Use the back of a teaspoon measure to press gently in the center of the cookie dough balls to form a dent. Fill it up with a teaspoon of jam.
Step Eight (Picture 8 above) - Bake until golden brown—15 minutes in a preheated oven.
Substitutions & Variations
- Jams or preserves: Explore other types of flavors, like apricot jam, strawberry jam, or any homemade jam.
- Spices: If you have it on hand, use a Speculaas mix (about 2 to 3 teaspoons), which is merely a mixture of cinnamon, cloves, nutmeg, anise, ginger, white pepper, or licorice, and cardamom (depending on the brand these prepackaged spice bags may differ somewhat in flavor). You can easily purchase these spices online from local brands such as King Arthur Flour Speculaas Spice.
- Add the jam filling after baking: You can opt to add the jam filling after baking the cookies or try my Rhubarb Compote or Instant Pot Apple Butter for a change. Once out of the oven, their dent in the center might have shrunk a bit. Use the back of a teaspoon again, and with a gentle press, make it larger. Of course, you can only do this when the cookies are still hot. Then, fill each indent with a jam of choice.
These healthy bites don't last very long in my house—two days max. But if they survive beyond that time, I usually place them in an airtight container and store them in the fridge for up to 5 days with jam.
But without the jam filling, these gluten-free thumbprint cookies keep for up to a week in an airtight container at room temperature.
Then fill them with jam before enjoying or serving them or whenever a craving hits!
At first bite, you'll mainly taste the jam, but a few seconds later, the lovely warm spices come through, joining that delicious, chewy texture.
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This is probably one of the easiest gluten-free cookie recipes you'll ever make, and amazingly flavored—perfect to pair with your cup of tea or coffee. Enjoy!
Gluten-Free Thumbprint CookiesMariska Ramondino
- 1 ½ cups blanched almond flour 155 grams
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- 1 egg
- 1 cup packed Medjool dates, pitted 180 grams (about 10)
- ½ cup creamy almond butter 145 grams
- 3 tablespoons butter, softened 45 grams
- Fig Preserve or Raspberry or berry jam, unsweetened (you'll need about 5 ounces or 140 grams to fill the cookies and to serve extra at the table
- Preheat the oven to 350 degrees F/ 180 degrees C.
- Place the almond flour in a bowl, then add the spices. Using a whisk, combine the spices with the flour until well combined. Set aside.1 ½ cups blanched almond flour, ¼ teaspoon salt, ¼ teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon allspice, ¼ teaspoon ground cardamom, ¼ teaspoon ground cloves
- Place the egg, dates, almond butter, and softened butter in a blender. Blend until you get a sticky brown paste. Transfer into a bowl.1 egg, 1 cup packed Medjool dates, pitted, ½ cup creamy almond butter, 3 tablespoons butter, softened
- Combine the almond flour-spice mix with the brown paste. First, use a (wooden) spoon. Then, continue to use your hands until you get a solid ball of dough.
- Take a large baking sheet and cover it with parchment paper.
- Scoop up a tablespoon of the dough. Roll into a smooth, small ball and place it on the prepared sheet. Repeat with the rest of the mixture. Ensure they're spaced well apart.
- Use the back of a teaspoon measure to press gently in the center of each cookie dough ball to form a small dent. Note that the sides of the cookies might crack slightly as you press down, and that's fine. Any large cracks in the sides can be pinched together.
- Fill them up with a teaspoon of jam. They are ready to pop into the oven.Fig Preserve or Raspberry or berry jam, unsweetened
- Bake in the oven for 15 to 20 minutes or until golden brown, and the jelly is solid at the top.
- Take out of the oven and allow to cool for about 5 to 10 minutes. Enjoy!
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.