These Heart Thumbprint Cookies are filled with bright red jam and are perfect for Valentine's Day. They're gluten free and dairy free, but taste like classic shortbread. These cookies are melt-in-your-mouth soft, with buttery shortbread and a fruity well of fresh jam. They're also refined sugar-free and made with more wholesome ingredients than your typical store-bought cookies, but everyone will love them!
These heart-shaped cuties are the perfect cookies to bake for your Valentine, a Galentine's Day party or for a classroom. They are super fun to make with kids also! They remind me of the classic thumbprint cookies we used to eat when we were younger. The best part is that they're ready in under 30 minutes and are perfect to put in a gift box or on a party tray! If you are looking for more Valentine's Day desserts, be sure to check out my Valentine's Cheesecake, Valentine's Day Charcuterie Board and Valentine Puppy Chow.
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!
Equipment Needed
All you need to make these heart thumbprint cookies is a baking sheet, mixing bowl, 2 spoons and a pot.
Ingredients
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-By-Step Instructions
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.
How To Make The Heart Shape
Do not let the heart shape intimidate you! There are three easy ways to make it:
- Spoon handle: Use a spoon handle and press it into each cookie twice to create a heart shape.
- Thumb: Press your thumb at an angle to the left and then the right.
- Heart Cutter: Use a small heart cookie cutter.
If the heart puffs out while baking, use a spoon again to go over the shape again!
Make Ahead, Storage & Freezing
- Make ahead dough: chill 24-48 hours.
- Freeze unbaked shapes: freeze on a tray and then bake from frozen +2-3 minutes.
- Freeze baked: freeze for 2 months in an airtight container.
Store these gluten free thumbprint cookies in an airtight container for up to 5 days.
You can also double the batch size if you are making these cookies for a larger gathering!
Variations
I love making these gluten free thumbprint cookies as well! There are so many other ways to change up these cookies:
- Flour: I used gluten free flour in this recipe because I am gluten free, but feel free to use all-purpose flour if you do not need gluten free.
- Oil: I used olive oil in this recipe, but melted butter or coconut oil works too.
- Sweetener: I used honey in this recipe, but you can also use maple syrup or agave.
- Jam: Feel free to also try out store-bought jam. Experiment with flavors like seedless raspberry, strawberry, blueberry and cherry.
- Spices: Try adding warming spices into the dough like cinnamon, nutmeg or cardamom.
- Mix ins: Add chopped nuts into the batter.
- Flavor: Swap some of the flour out for cocoa powder to create a chocolate-infused dough.
- Filling: Layer your filling! Start with a base of jam, then add fresh fruit, chopped nuts or a drizzle of melted chocolate or coconut flakes.
How To Serve
Serve these Heart Thumbprint Cookies:
- Along with a delicious Valentine's Day dinner!
- At a classroom Valentine's Day party.
- For a cookie exchanges, boxes or swaps.
- As part of a Galentine's Day spread!
- For your parter on your anniversary or a special occasion!
- Gift these cookies in bags for Valentine's Day!
- Serve with pink lattes or tea for a fun vibe.
Recipe FAQ
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 homemade chia jam for these, but you can also use store-bought jam.
Related Recipes
Be sure to try these Valentine's Day recipe ideas next:
If you make these heart thumbprint cookies and love them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
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Heart Thumbprint Cookies
Equipment
- 1 baking sheet
- 1 bowl
- 2 spoons
- 1 pot
Ingredients
- 4 cups gluten free flour
- dash salt
- 1 tsp baking soda
- 1/2 cup milk
- 6 tbsp honey
- 2 tsp vanilla
- 1/2 cup olive oil
Chia Jam
- 2 cups frozen strawberries
- 4 tsp water
- 2 tbsp honey
- 2 tbsp chia seeds
Instructions
- 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.
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