Gluten Free Thumbprint Cookies

Prep Time 00:15 Cook Time 00:12 Total Time 00:27 Yields about 16



  1. Preheat the oven to 350º and line a baking sheet with parchment parchment paper.
  2. Whisk together almond flour, coconut flour, baking powder and pinch of salt in a bowl. 
  3. Add in butter, coconut sugar and vanilla extract. Mix the dough all together, using a sturdy spoon, until fully combined with no visible butter remaining.
  4. Roll dough into balls about 1 tablespoons in size and place on baking sheet about 1-½” apart. Make an indentation with your thumb in the middle. If any cracks appear you can smooth them over with your finger.
  5. Bake for 12 minutes. Remove from oven and using a teaspoon measuring spoon press down into the indentations to re-form the well. Let cool.
  6. Meanwhile, heat nutella and or jam briefly in a small pot or in the microwave. Spoon the jam and or nutella into the wells of the cookies. Let set up before serving.

Recipe Notes

  1. This dough could also be made in an electric stand mixer, following the same process as mixing it by hand.
  2. If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
  3. Cookie dough can be made up to 3 days ahead. Fully baked cookies can be made up to 2 days ahead and stored at room temperature.
  4. This recipe was originally published in 2014 and republished with an updated recipes and photos in 2020.
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