Gluten-Free Jam Thumbprint Cookies
These gluten-free jam thumbprint cookies are a healthier version of a traditional holiday favorite. The entire family will enjoy them!
Servings: 24 cookies
Calories: 106kcal
Ingredients
- 2 cups all-purpose gluten-free flour I like Bob's Red Mill
- 1/2 cup granulated white sugar or granulated sweetener of choice coconut sugar or brown sugar also works well
- 2 large eggs
- 1/2 cup room temperature unsalted butter 8 tablespoons
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam you can also use strawberry, blueberry or any other berry jam you like. You can also try these with apple or pumpkin butter for a fun twist!
Instructions
- Preheat oven to 350F (175C).
- Mix flour and sugar in a bowl. Add in eggs, room temperature butter and vanilla extract. Using a hand mixer or your hands, mix dough until well-combined and smooth (no clumps or butter or egg).
- Roll dough into balls approximately 1-1/2 inches in diameter (40 cm). Place balls onto a baking sheet lined with parchment paper. Press your thumb into each cookie to form a crater in the middle. If you like lots of jam, make the craters nice and big. Place cookies approximately 1 inch apart on sheet.
- Repeat until all dough is used up. Scoop jam into the crater of each cookie. Fill to approximately level with the top of the sides of the cookie, so it does not overflow.
- Bake for 12-14 minutes. The edges of these cookies do not brown as quickly as those made using normal flour. If after 14 minutes, the cookies do not look done, I recommend taking a close look at them before cooking longer.
- Store at room temperature in an air-tight container for up to a week. They can also be frozen in an air-tight container for up to a month. Thaw at room temperature until no longer frozen.
Notes
Nutrition Facts (per cookie, recipe makes 24 cookies): 106 calories, 15 g carbs, 4 g fat, 2 g protein