Jammy Gluten-Free Thumbprint Cookies
These tender gluten-free thumbprint cookies are made with almond flour and a hint of almond extract. They're buttery soft and chewy with a jam-filled center. An absolutely delicious cookie!
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g super-fine blanched almond flour
- 65 g gluten-free oat flour
- 85 g Bob’s Red Mill tapioca flour
- ¼ teaspoon kosher salt
- ½ cup unsalted butter (room temperature)
- 80 g granulated sugar (plus more for rolling)
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ¼ cup fruit preserves/jam, (see note)
Instructions
- 1
Preheat oven to 350°F and line a large baking sheet with parchment paper. Place a couple of tablespoons of sugar in a small bowl for rolling and set aside.
- 2
Sift together almond flour, oat flour, tapioca flour, and salt in a medium bowl. Set aside.
- 3
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Add the vanilla and almond extracts and mix to combine.
- 4
Slowly add the dry ingredients into the butter and mix until well combined. Mix for 30 seconds longer to moisten the dough until very pliable.
- 5
Roll 1 tablespoon of dough into a tight 1-inch circle, smoothing any cracks (the tighter you roll the dough, the less likely it is to crack). Gently flatten into a disc and gently toss the disc in the bowl of sugar to coat. Place 1-inch apart on the baking sheet and carefully and slowly use your thumb or the back of a ½ teaspoon measuring spoon to make a deep indent, smoothing any cracks if desired.
- 6
Spoon scant ½ teaspoon of jam into the indent. Repeat with remaining dough.
- 7
You can chill or freeze the cookies on the baking sheet or bake it immediately. Bake for 14-15 minutes (adding 1-2 minutes if baking from frozen), until the cookies are set and the bottoms are just barely golden brown. Remove from heat and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.