I shared this Gluten-Free Strawberry Thumbprint Cookie recipe over on my Instagram a little while ago but just fell in love with it so much that I had to share it on the blog too! I find it’s just easier to reference recipes again and again vs. getting buried in a social feed. I always avoided making thumbprint cookies because they just looked so complicated and fancy but I’m telling you, they are SUPER easy!
I made my own chia jam and I highly recommend doing this as you can control the sweetness and know what you are putting in your body at the end of the day. Personally I prefer the jam to be slightly tart to balance out the cookie but you can always adjust to your liking. If you have any jam left over, use it for pancakes, waffles or however you would use regular jam. I pretty much only ever eat this kind of jam anymore. The store bought stuff is just too sweet for me. p.s. If you’re curious, it’ll last in the fridge for a few weeks at least! These cookies are so fun to pull apart and sure to be a hit with the kiddos too!
If you’re looking for another easy Thumbprint Cookie recipe and are craving chocolate, check out my recipe for Chocolate Chunk Thumbprint Cookies here.
This easy cookie recipe is gluten-free, using only almond flour and brown rice flour, dairy-free, soy free and refined sugar free too as it’s naturally sweetened with maple syrup.
Ready to try? I just can’t wait for you to try this recipe! Please remember to tag me on socials @balancingandie so I can see your lovely creations. It just makes my day!
Gluten-Free Strawberry Thumbprint Cookies
Servings: 9-12 cookies
1/4 cup melted coconut oil
1/3 cup unsweetened almond butter
1 whole egg (at room temperature)
1 tsp vanilla extract
1/4 cup maple syrup
2 tbsp almond milk
3/4 tsp baking powder
1 cup almond flour
2/3 cup brown rice flour
2 cups diced strawberries (fresh or frozen)
3 tbsp coconut sugar
1 tbsp lemon juice
3 tbsp chia seeds
Combine strawberry jam filling ingredients in a saucepan and mix until mixture is bubbling and has thickened with the chia seeds. Taste and adjust sweetness if required. Allow to cool completely at room temperature or refrigerate. Makes enough for 2 cookie recipes or you can save the extra.
Preheat oven to 350F. Line baking tray with parchment paper.
In a large bowl, start by mixing wet ingredients and just add the dry ingredients right in until well combined.
Using a heaping tablespoon at a time, form into balls and then flatten into a round cookie shape. Makes about 9-12 cookies.
Press down in center of each cookie to make thumbprint, fill with cooled jam mixture.
Bake for 12-14 minutes until the bottom of the cookie is lightly brown and top if firm to touch. Allow to cool. Note that the cookie doesn't get much darker on the top because of the flours used so check bottoms after time is up.
Cool slightly and enjoy right away or refrigerate the remaining cookies once completely cooled on a cooling rack.
Feel free to substitute any nut butter for the almond butter.
For flours, I highly using brown rice or rice flour in addition to the almond flour. The two together give a nice airy texture.