Gluten-Free Jam Thumbprint Cookies
These jam thumbprint cookies are not only buttery delicious but they're beautiful, too! Perfect to enjoy during the holidays, these festive looking morsels are so melt-in-your-mouth good that you would never guess that they're gluten free!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 22 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 225 grams butter, room temperature
- 50 grams sugar
- 1 teaspoon pure vanilla extract
- 140 grams brown rice flour
- 130 grams tapioca starch
- 80 grams almond flour
- 1 egg, (for egg wash)
- 1 tablespoon water
- Unsweetened coconut flakes/shredded coconut
- Jam or preserves
Instructions
- 1
Combine room temperature butter and sugar and cream together using either a mixer or whisk. Add vanilla and mix.
- 2
Whisk together brown rice flour, tapioca starch, almond flour in a separate bowl. Add to the creamed butter.
- 3
Beat mixture together until dough comes together and there is no more loose flour at the bottom of the bowl.
- 4
With hands lightly dusted with brown rice flour or tapioca starch, press and shape dough into a disc and wrap in plastic wrap. Refrigerate for 30-40 minutes.
- 5
Preheat oven 350 deg F (180C).
- 6
Beat together 1 egg and 1 tbs water for egg wash. Set aside.
- 7
Remove dough from fridge and portion out into 1 1/4" balls (about 30 grams or 1 oz. each).
- 8
Roll each dough ball in egg wash, being sure to let any excess egg drip away before rolling it in shredded coconut. Place on parchment lined baking sheet.
- 9
Press an indentation into each dough ball with the back of a 1/8 tsp measuring spoon, your finger, or the tip of a mixing spoon handle.
- 10
Fill indentation with about 1/8 - 1/4 teaspoon jam. Do not overfill.
- 11
Bake for 18-20 minutes until golden brown.
- 12
Let cookies cool 10 minutes on the pan before using a spatula to transfer them to a sheet of foil on the counter to cool completely.
- 13
Store cookies in a container at room temperature or in the fridge.