Gluten-Free Thumbprint Cookies

dessert, snack

Gluten-Free Thumbprint Cookies Recipe

These super easy delicious thumbprint cookies are the perfect snack.  We like to use Old Salt Merchant's lavender sugar or rose sugar for a unique twist.
10 mins
10-15 mins
25 mins

12 small cookies 12 small cookies


  • 1 cup of fine almond flour
  • 3 tablespoons soft butter
  • 3 tablespoons unrefined powder sugar - see notes
  • 1/2 tsp vanilla
  • Sprinkle of Old Salt Merchant's Rose Mountain Salt
  • For the filling - use 1/2 cup raspberry jam


  1. Preheat the oven to 350F and line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, combine all the cookie ingredients until dough forms. If the dough seems sticky and not rollable - place in the fridge for 20 minutes.
  3. Roll out to about 1/4 inch thick and cut the cookies using a heart shaped cookie cutter. If you don't have a cookie press, you can turn into 1 inch balls and press down with you middle finger to create an indent.
  4. Once the cookies have been cut or rolled, line them onto your baking sheet.
  5. Then carefully spoon in your filling or jam in to the centers - roughly 1/4 or 1/2 tsp into each cookie.
  6. Bake 8-12 minutes depending on the thickness of your cookie. You want to see that the edges are golden brown.
  7. Let the cookies cool on the baking sheet or transfer to a cooling rack. You can store these on a covered plate for 2 days or in the fridge for 7 days or you can freeze them.

Tips / Notes

  • Adapted from Gutsy Baker blog * the easiest way to make unrefined powder sugar is to place any granulated sugar (coconut sugar, monk fruit sugar) in a high speed blender for 60 secs.


thumbprint cookies, gluten-free, low sugar, almond flour, william sonoma

Gluten-Free Thumbprint Cookies Reviews