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A blue plate is piled with paleo and gluten free thumbprint cookies filled with apricot and strawberry jam.
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4.80 from 29 votes

Thumbprint Cookies (Gluten Free, Paleo, Grain Free)

These paleo thumbprint cookies are the jam-filled treats from your childhood, remade to be gluten-free and grain-free! 
Prep Time10 minutes
Cook Time30 minutes
Chilling time30 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, gluten-free, grain-free, nom nom paleo, nomnompaleo, paleo, paleo desserts
Servings: 24 cookies
Author: Michelle Tam

Ingredients

Instructions

  • Combine the maple sugar and softened fat into a large bowl. Beat on low with an electric mixer or stand mixer with the paddle attachment until well-combined.
  • Add the egg and vanilla extract to the bowl and beat well until completely mixed.
  • In a separate medium bow, whisk together the almond flour, tapioca, and salt.
  • Pour the dry ingredients into the bowl with the wet ingredients. Use a spatula or wooden spoon to mix until a uniform dough forms.
  • Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
  • When you’re ready to bake the cookies, heat the oven to 350°F with the racks set in the upper and lower thirds of the oven. Line two baking sheets or cookie sheets with parchment paper.
  • Use a small cookie scoop to portion out 24 dough balls. Roll them with your hands until they form 1-inch balls. Arrange them evenly on the two lined baking sheets, 12 balls on each one.
  • Press down on each dough ball with your fingers or the bottom of a flat measuring cup until it's ½-inch thick. Use your thumb or the bottom of a ½-teaspoon measuring spoon to make an indentation in the center of each cookie.
  • Add a heaping ¼-teaspoon of jam to the center of each cookie.
  • Bake the cookies for 11 to 13 minutes, rotating the trays at the halfway point,. The cookies are down when the edges turn light golden brown and the bottoms are golden.
  • Transfer the cookies to a wire rack to cool completely before eating or storing.

Video

Notes

  • Chill the dough for at least 30 minutes to make it easier to form the cookies.
  • Use a store-bought jam, sweetened with 100% fruit to make these cookies in a flash.
  • Cookie storage tips:

    1. Completely cool the cookies before storing them.
    2. Store the cookies in a single layer in an airtight container. If you need more than one layer, place a piece of parchment in between each layer.
    3. Add a silica packet to the container (it acts as a desiccant and will absorb extra moisture) if you have one. Totally optional, but it doesn't hurt! (I actually start hoarding these packets in November from packaged goods and supplements for this very purpose.)
    4. Keep at room temperature for up to 5 days or in the fridge for up to two weeks. I’ve also frozen the baked cookies wrapped in parchment and placed in airtight containers for up to two months. I just take out a frozen cookie and thaw it at room temperature for about an hour before eating!

Nutrition

Calories: 123kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Fiber: 1g | Sugar: 9g