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This gluten-free thumbprint cookie recipe makes the best homemade gluten-free chocolate thumbprint cookies with raspberry jam. These gluten-free thumbprint cookies are easy to make, healthy, and perfect for the holiday season or an any-day treat. Baked chocolate cacao and raspberry are the best pairings to make the perfect cookie.

​Gluten-Free Thumbprint Cookie Ingredients 

These easy gluten-free cookies are made with simple ingredients. They are gluten-free, dairy-free, egg-free, and soy-free, making them perfect for clean eating or anyone following a healthy lifestyle. Because they don’t contain eggs they are also vegan thumbprint cookies. These are all common ingredients used for gluten-free baking. 

• 1 cup gluten-free baking flour
• 3/4 cup almond flour
• 1/2 cup cacao powder
• 1 1/2 tsp tapioca flour
• 1 tsp baking powder
• 1/4 cup coconut oil, measured solid, then melted
• 2/3 cup pure maple syrup
• 2 Tbsp molasses
• 1 tsp vanilla extract
• 3 Tbsp almond milk 
• 1/2 cup raspberry jam

How to Make Gluten-Free Almond Flour Thumbprint Cookies with Jam

First, preheat the oven to 350 degrees F. 

Dry Ingredients

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Then start with the dry ingredients. Add the gluten-free baking flour to a large bowl. We are using this gluten-free flour blend from Bob’s Red Mill. You can find it online here: Gluten Free Flour.

Next, add the almond flour to the bowl. This is the one that we use: almond flour.

Add the cacao powder. We use this one: cacao powder.

Lastly, add the baking powder and tapioca flour to the bowl. 

Whisk the flour mixture together and set aside. 

Wet Ingredients

Pour the coconut oil into a separate small bowl. 

Next, add the maple syrup to the bowl. Make sure to use pure maple syrup, like this one here: maple syrup.

Then add the molasses and vanilla extract. We use this one: molasses.

Add the almond milk to the bowl. 

Pour the wet ingredients into the dry ingredients. 

Stir the ingredients until combined. Make sure to scrape the sides of the bowl, then let the cookie mixture sit for 5 minutes. 

How to Form Thumbprint Cookie Dough Balls

Line a baking sheet with parchment paper. Use a melon baller or small cookie scoop to scoop the perfect-sized ball of dough. This is the one that we use and love, it is perfect for making homemade cookies: baller.

Scoop each gluten-free cookie dough ball onto the parchment paper-lined baking sheet spaced about 2 inches apart. 

Bake for 10 minutes, then place the baked cookies on a wire rack to cool. 

Making a Classic Thumbprint Cookie 

While the cookies are still on the cooling rack, press a small spoon, or measuring spoon into the center of each cookie to create an indent. Do this while the cookies are still warm, before they cool and set. 

Then place a dollop of your favorite jam into each indent of each cookie. We are using raspberry jam, but you can opt for apricot jam, strawberry jam, or any sweet jam that you prefer. If you make your own homemade jam you can use that too. You can find a variety of jams online here: Jam. 

Spoon the delicious jam into each cookie. 

Chocolate Raspberry Gluten Free Thumbprint Cookie Recipe

This gluten free thumbprint cookies recipe makes the best classic holiday cookie. 

The rich chocolate cookie pairs perfectly with the sweet jam. Since they are naturally sweetened with maple syrup they are not overly sweet which makes the jam a nice addition to the cookie.

Enjoy these delicious cookies with your morning cup of coffee or afternoon tea. 

Store leftovers in an airtight container, in the refrigerator. for 3-5 days.

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