Jam Thumbprint Cookies (grain-free)

I hope you all had a lovely holiday break! And if you’re lucky enough to be off till after New Years…well I’d advise you to take the time to bake lots more cookies for your friends and neighbors. Frankly, I gifted all of mine away and now my house is cookie-free. So its time to restock! 


You’ll love these simple Jam Thumbprint Cookies. They’re adorable, covered in beautiful crystalized sugar, and vibrantly colored. 

I’m pretty picky about my Thumbprint Cookies. There are SO many versions out there! I like mine to be tender, slightly sweet, and I really want to taste the fruit jam. I love them best when the jam is baked into the cookie, not added after they’re baked. They’re less messy that way and the jam thickens and creates a stained-glass look in the cookie. Love that! 


I found this recipe to be so easy and really delicious! My whole family loved them (I included them in their Christmas cookie gifts). They’re totally grain-free, due to using a mix of coconut flour, almond flour, and cashew flour. And really, the only sugar is the coarse Demerara sugar I rolled them in, because I used Stevia in the dough instead of sugar and used all-fruit preserves! I found the almond and cashew flours at Trader Joe’s (you can use all of just one if you can’t find both) and you can use any granulated sweetener you prefer (sugar, Stevia, whatever). 


Jam Thumbprint Cookies (grain-free)
Tender, sweet grain-free cookies, filled with your favorite jam. Perfect for gifts or for a guilt-free treat! (recipe makes 2 dozen cookies)
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  1. 1 cup almond flour
  2. 1 ½ cups cashew flour
  3. 1 cup coconut flour
  4. 1 cup Stevia
  5. 1 ½ tsp. baking powder
  6. ½ tsp. salt
  7. 3 eggs
  8. ½ cup butter (1 stick), melted and cooled
  9. 4 tsp. vanilla extract
  10. Demerara sugar, or coarse sugar, for rolling
  11. approximately 6 T no-sugar jam/preserves (I used cherry and apricot)
  1. Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together the almond, cashew and coconut flours. Add the Stevia, baking powder and salt and whisk well.
  3. To the dry ingredients, add the eggs and cooled, melted butter. Stir (with a strong silicone spatula or a wooden spoon) slowly until the dough starts to come together. Then, add the vanilla extract. Stir the dough until it comes together completely (I used my hands towards the end).
  4. Use a Tbs. cookie scoop to scoop out the dough. Roll each dough ball in Demerara sugar*, then place it on your cookie sheet.
  5. Use your thumb to press an indention into the cookie dough ball (use your fingers to pinch closed any large cracks). Drop 1/2 tsp. of jam into each thumbprint.
  6. Bake the cookies for 8 minutes. Rotate the cookie sheets then bake for an additional 8-10 minutes, until golden. Place cookies on a wire rack to cool completely. Serve and enjoy!
  1. *To reduce the sugar (even more) and prevent the bottoms of the cookies from burning, I like to only roll the tops and sides of the dough ball in sugar and place the uncoated side down on the baking sheet.
  2. The dough can be prepared ahead of time and refrigerated in a zip-top bag for up to three days, or frozen for a month then thawed before you're ready to use it.
  3. Cookies will keep in a sealed container for 4 days on the counter or 1 week in the fridge.
Adapted from The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart and Denene Wallace
Adapted from The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart and Denene Wallace
Treats With a Twist http://www.treatswithatwist.com/wp/

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