Gluten Free Jam Thumbprints
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
I use tiger nut flour in these Gluten Free Jam Thumbprints! This delicious and nutritious flour is naturally gluten free, provides a delicious crumb, and makes gluten free baking incredibly easy! Use any flavor jam in these hearty Gluten Free Jam Thumbprints.
If you’re looking for more naturally gluten free cookies, be sure to check out some of my other favorites like my Dark Chocolate Almond Toffee Cookies, Eggless Chocolate Dipped Almond Cookies, or The Best Gluten Free Frosted Gingerbread Cookies.
Table of Contents
Why You'll Love This Recipe
One Flour: Sometimes when baking gluten free, it’s best to use a blend of flours. And, sometimes when you choose a store bought blend, they have added stabilizers or certain ingredients you don’t want. I recently found Organic Tiger Nut Flour and I wanted to try it out as the internet was boasting that this is a direct substitute for all purpose flour! It did not disappoint in these cookies, it was easy to use, no stabilizers or gums, and it’s incredibly delicious!
Naturally Gluten Free: These Gluten Free Jam Thumbprints are naturally gluten free because I use tiger nut flour. Meaning, I’m not using a specific gluten free flour, but one that is naturally gluten free. This flour has an amazing texture and flavor and it will impress even your friends that love gluten! Even Delaney, who is very skeptical of gluten free (because we both love gluten!) said these were so good!
Eggless: These Gluten Free Jam Thumbprints are naturally eggless. No eggs needed here and they aren’t even missed!
Easily Adaptable: Easily change the flavor of these Gluten Free Jam Thumbprint Cookies just by switching up the jam! I used a raspberry jam in this recipe, but you can use strawberry, blueberry, blackberry, apricot or anything else you have on hand. That makes this an easy base cookie recipe you can make in different flavors each time!
Ingredients
Organic Raspberry Jam
Florida Crystals Organic Powdered Sugar
Tools Needed
Stand Mixer or Hand Mixer
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Line 2 baking sheets with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Step 3
Add the milk and tiger nut flour and mix on low until combined into a smooth dough. It should feel like play dough in your hands.
Step 4
Using your hands, form the dough into 30 balls and place on the prepared baking sheets. Press your thumb into the center to create an indent. Fill with the raspberry jam. Refrigerate the cookie sheets for 30 minutes.
Step 5
Preheat the oven to 350°F.
Step 6
Bake for 20 to 22 minutes or until the edges and bottom is lightly golden brown. Allow to cool completely on the baking sheets. (If baking at high altitude, be sure to check the bottom of the recipes in the Notes for instructions).
Step 7
To make the glaze: In a medium bowl, add the powdered sugar and milk and whisk until a smooth glaze forms. Drizzle over the tops of the cookies.
Baker's Tips
- Make sure your butter is soft. This is key for this recipe! I prefer to leave butter out on the counter overnight before baking this recipe. But, if you must soften in the microwave, be sure to do only 10 second intervals per 1/2 cup to prevent the butter from melting pockets.
- I use tiger nut flour in this recipe, which is a naturally gluten free flour that is also anti-inflammatory! I really like the flavor of this! I have not tested this recipe with a gluten free flour blend. Though if you want to try using your favorite gluten free flour blend, I’m guessing it would work okay. Be sure to use the weight measurement for the flour and go from there. The dough should feel like play dough in your hands, easy to work with, not too sticky. So keep that in mind if you are changing flour as you may need to add more. You could also use my recipe for The Best Jam Thumbprint Cookie Recipe where I have tested with a gluten free flour blend.
- You can use any kind of milk you like in this recipe. I’ve tested it with regular cow’s milk and also coconut milk. But, I’m sure that almond milk and oat milk would also work just fine!
- I used raspberry jam in this recipe, but any jam will work! You can use blueberry, strawberry, apricot or whatever jam you have.
- I always glaze my thumbprint cookies as I feel it’s a crucial thing for jam thumbprints to have glaze! But if you want a less sweet cookie you are welcome to leave the glaze off.
- Make sure to store these Gluten Free Jam Thumbprints in a cool dry place. I usually leave mine out on the counter for a few days while we eat them!
FAQ's
Tiger nut flour is a naturally gluten free flour that is very similar to all purpose flour. I use this nutty and sweet flour in this recipe to make naturally Gluten Free Jam Thumbprints! If you're gluten free and have not tried this flour yet, then I highly recommend it. Delaney and I are both very skeptical of gluten free flours, because we have tried so many when we owned the bake shop and so many are bad! But, we both are huge fans of tiger nut flour!
You can use vegan butter in place of butter and use a dairy free milk and then these are easily made vegan!
Absolutely! I usually prefer to use preserves as I like bigger chunks of fruit. Either preserves or jam will work in these cookies, whichever you have on hand or prefer.
Thumbprints should be stored in a cool dry place. The best way to store them is just out on the countertop in the open air. If you put them in a tupperware or cake dome they can become too soggy because of the jam filling. This is what also makes these a great cookie to bake ahead of time for a party or to add into holiday cookie boxes!
Craving More?
Gluten Free Jam Thumbprints
Ingredients
Dough
- 226 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 339 grams tiger nut flour
Filling
- 170 grams raspberry jam (or jam of your choice)
Glaze
- 142 grams powdered sugar (sifted)
- 2 tablespoons milk
Instructions
- Line 2 baking sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the milk and tiger nut flour and mix on low until combined into a smooth dough. It should feel like play dough in your hands.
- Using your hands, form the dough into 30 balls and place on the prepared baking sheets. Press your thumb into the center to create an indent. Fill with the raspberry jam. Refrigerate the cookie sheets for 30 minutes.
- Preheat the oven to 350°F.
- Bake for 20 to 22 minutes or until the edges and bottom is lightly golden brown. Allow to cool completely on the baking sheets.
- To make the glaze: In a medium bowl, add the powdered sugar and milk and whisk until a smooth glaze forms. Drizzle over the tops of the cookies.
- Store in a cool dry place for up to 3 days.
Notes
Nutrition
Join Our Organic Community
Leave a Comment