If you’re craving classic cookies without gluten, look no further than these delicious gluten free thumbprint cookies. These cookies are also dairy free, vegan and made with healthier ingredients like olive oil, honey and chia seed jam. They’re packed with flavor and endless filling possibilities, from jammy swirls to chocolate puddles. Plus, they’re quick and easy to whip up, so you can satisfy your cravings in under 30 minutes. Light and chewy, pretty and delightful, they’re a perfect treat for any occasion, whether you’re hosting a holiday bash or just having a mid-week cookie craving!
Why You’ll Love These Cookies
They’re gluten free, dairy free and vegan!
These cookies are so easy to make!
They are great for holiday parties or all year round.
These thumbprint cookies are super kid-friendly!
They are light, delicious and made with better-for-you ingredients.
These cookies can be made in under 30 minutes total!
The filling variations are endless!
All you need to make these gluten free thumbprint cookies is a baking sheet, mixing bowl and a spoon.
Gluten Free Flour: I love using Bob Red Mill’s paleo flour in my gluten free baking. I love ordering staples like flour from Thrive Market because they have great prices and they deliver right to your doorstep. If you use my link, you can get 40% off your first order
Oil: I used olive oil here, but you can also use coconut oil or avocado oil if you prefer.
Honey: Honey adds sweetness to these cookies! If you are vegan, feel free to use maple syrup.
Milk: I am dairy free, so I used dairy free milk here.
Baking Soda: Baking soda helps make these gluten free thumbprint cookies fluffy!
Vanilla: Vanilla extract gives these cookies a delicious flavor.
Salt: My favorite salt is Redmond’s Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond’s website.
Jam: Feel free to use any kind of jam here! The flavor options are endless. Be sure to check that the jam you are purchasing is gluten free. I love using homemade blueberry chia jam in these!
Step 1: Preheat the oven to 350°F. Gather your ingredients.
Step 2: Combine dry ingredients in a bowl and stir in wet.
Step 3: Place the dough in the refrigerator to chill for 10-15 minutes.
Step 4: Form the dough into balls, place on baking sheet, lightly flatten and press your thumb into the center of each cookie.
Step 5: Fill each hole with jam and bake for 12-15 minutes, or until golden brown.
I love making these heart thumbprint cookies as well! There are so many other ways to change up these cookies as well.
Try out using a different flavor of chia jam!
Infuse your dough with warming spices like cinnamon, nutmeg or cardamom.
Add chopped nuts into the batter!
Swap some of the flour out for cocoa powder to create a chocolate-infused dough.
Layer your fillings! Start with a base of jam or curd, then top with fresh fruit, chopped nuts, or a drizzle of melted chocolate.
Make mini thumbprint cookies for a bite-sized treat that’s perfect for parties or snacking.
Feel free to store these gluten free thumbprint cookies in an airtight container for up to 5 days.
Can I add jam to my cookies after baking?
Yes, you can add jam to your cookies after baking but the jam will be more runny.
Is jam gluten free?
Not all jams are certified gluten free, so make sure you choose a jam that is.
Are these dairy free?
These thumbprint cookies are dairy free as long as you use dairy free milk!
What is the best flour to use for gluten free cookies?
I like to use Bob’s Red Mill paleo flour.
How do you get gluten free cookies to stick together?
Most gluten free cookies use some kind of a binder in the recipe. In this recipe, the honey helps bind the cookie together.
Can I make this dough in advance?
Yes, feel free to make the cookie dough in advance and store it in the fridge overnight.
What kind of jam should I use?
I love using chia jam in these cookies. Try out my blueberry chia jam recipe!
Be sure to try these delicious desserts next:
Gluten Free Thumbprint Cookies
- 1 baking sheet
- 1 mixing bowl
- 1 spoon
- 2 cups gluten-free flour
- dash salt
- 1/2 tsp baking soda
- 1/4 cup almond milk
- 3 tbsp honey
- 1 tsp vanilla
- 1/4 cup olive oil
- 1/4 cup chia jam
- Preheat the oven to 350°F. Gather your ingredients.
- Combine dry ingredients in a bowl and stir in wet.
- Place the dough in the refrigerator to chill for 10-15 minutes.
- Form the dough into balls, place on baking sheet, lightly flatten and press your thumb into the center of each cookie.
- Fill each hole with jam and bake for 12-15 minutes, or until golden brown.