Ditch the store-bought sweets this Valentine’s Day and whip up a batch of these adorable heart thumbprint cookies! They’re melt-in-your-mouth soft, with crumbly shortbread cradling a vibrant well of fresh, fruity jam (strawberry, raspberry, blueberry, the choice is yours!). Plus, they’re easily made gluten free and dairy free and they’re also refined sugar-free! These healthier heart-shaped gems are the perfect way to say “I love you”! The best part is that they’re ready in under 30 minutes!
Why You’ll Love These Cookies
They’re so easy to make!
These cookies are super kid-friendly.
They use better-for-you ingredients!
These cookies use honey as a sweetener.
They are easily made gluten free and dairy free!
These heart thumbprint cookies are so cute.
They are perfect for Valentine’s Day!
All you need to make these heart thumbprint cookies is a baking sheet, mixing bowl, 2 spoons and a pot.
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.
Baking Soda: Baking soda helps make these heart thumbprint cookies fluffy!
Milk: I am dairy free, so I used dairy free milk here.
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.
Frozen Berries: I used frozen strawberries to make my own chia jam. You can also use store bought jam if you prefer! You can also try out my homemade blueberry chia jam if you want a different flavor.
Chia Seeds: Chia seeds are used to make the chia jam and they have numerous health benefits!
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: While the dough is chilling, make the chia jam. Start by combining water, berries and honey in a pot over low to medium heat. Cook until fruit begins to break down or about 5-7 minutes. Remove from heat and stir in chia seeds.
Step 5: Form the dough into balls, place on baking sheet, lightly flatten and press your finger gently into each cookie twice to make a heart shape.
Step 6: Fill each hole with jam and bake for 12-15 minutes, or until golden brown.
Feel free to store these gluten free thumbprint cookies in an airtight container for up to 5 days.
I love making these gluten free 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, then top with fresh fruit, chopped nuts or a drizzle of melted chocolate.
Don’t be afraid to fix your heart shapes!
Do I fill the thumbprint cookies before or after baking?
You can fill these heart thumbprint cookies either before or after baking. If you fill them before they will set and if you fill them after the jam will be gooey!
Which jam is the best to use?
I love using chia jam for these!
How do you make a heart thumbprint?
Gently press your thumb twice into the center of each ball, creating two overlapping circles that form a heart shape. You can also use the rounded back of a teaspoon if your thumb isn’t giving you the desired shape.
Do thumbprint cookies need to be refrigerated?
These thumbprint cookies will stay fresher if you keep them in the fridge!
Be sure to try these Valentine’s Day ideas next:
Heart Thumbprint Cookies
- 1 baking sheet
- 1 bowl
- 2 spoons
- 1 pot
- 2 cups gluten free flour
- dash salt
- 1/2 tsp baking soda
- 1/4 cup milk
- 3 tbsp honey
- 1 tsp vanilla
- 1/4 cup olive oil
- 1 cup frozen strawberries
- 2 tsp water
- 1 tbsp honey
- 1 tbsp chia seeds
- 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.
- While the dough is chilling, make the chia jam. Start by combining water, berries and honey in a pot over low to medium heat. Cook until fruit begins to break down or about 5-7 minutes. Remove from heat and stir in chia seeds.
- Form the dough into balls, place on baking sheet, lightly flatten and press your finger gently into each cookie twice to make a heart shape.
- Fill each hole with jam and bake for 12-15 minutes, or until golden brown.