Gluten-Free, Dairy-Free Thumbprint Cookies

Mother’s Day is just around the corner. It’s May 14th FYI! And the one thing no mother can resist is “homemade with love” goodies!

Buttery without butter. Shortbready without bread. These are the perfect bite size cookie to satisfy your sweet tooth this Spring.

Thumbprint cookies get their name from the use of the baker’s thumb in making the indentation in the cookie that holds the filling. I know they are associated with grannies rocking and knitting away, but that sounds like a perfect afternoon to me. Plus they’re freaking delicious!

One neat thing about these cookies is that the filling can change to fit your personal taste preferences. And not just with the jam flavor. If you don’t like jam, substitute your favorite type of candy by pressing it into the dough balls. Though it will lose the “thumbprint” name, it will gain a modern twist. Note: We’re thinking bout adding some mini Justin’s Dark Chocolate Mini Peanut Butter Cups in our next batch.

In this way they become one of the best holidays cookies, just adjust your filling accordingly. Mixed Berry jam for a Mother’s Day tea or red and white striped candy cane mint Hershey Kisses for a Christmas cookie exchange.



For Dry Mix:

  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/8 tsp salt

For Wet Mix:

  • 7 tbsp coconut oil, melted
  • 1 egg, room temperature
  • 1 tsp almond extract

For Filling:

  • 1/3 cup jam of choice (I used mixed berry.)


  1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. In a medium bowl, sift together all dry mix ingredients.
  3. In a large bowl, whisk all wet ingredients until well blended.
  4. Slowly add dry mixture to the wet mixture, stirring until just combined.
  5. Allow to mixture to sit 10-12 minutes for the flours to absorb some of the liquid. After sitting the dough may still feel greasy but that’s fine.
  6. Roll into 1-inch balls and place on the prepared cookie sheet, leaving at least 2-inches between each ball.
  7. Indent the center of each cookie with your thumb no more than 3/4 of the way down. You do not want to push through the bottom.
  8. Fill each indentation with up to 1/2 tsp of jam, careful not to overfill them.
  9. Bake 8-10 minutes. The cookies shouldn't brown around the edges, but just be slightly browning on the bottom.
  10. Remove from oven and cool on the baking sheet for 5 minutes.
  11. Transfer to cooling rack and allow to cool completely.

Store in an airtight container in the fridge.