Gluten Free Thumbprint Cookies

With a sweet little center filled with either jam or chocolate hazelnut spread, These Gluten Free Thumbprint cookies are a must make. These cookies have a crispy exterior with a chewy middle, are easy-to-prepare and perfect to make year round. The dough is made in 1-bowl and they are free from gluten, grains and refined sugar but still perfectly delicious.

Gluten free thumbprint cookies on a plate.Gluten Free Thumbprint Cookies

These Gluten Free Thumbprint cookies are the cutest little cookie! A perfectly textured thumbprint cookie filled with your choice of a sweet jam or Nutella middle. What we really love about this recipe is that it is truly easy to make. We simplified the steps needed to make this cookie by using just 1-bowl and a sturdy spoon to mix the dough all together. Which means you can have fresh, hot cookies on your table quickly. They don’t need to be chilled (but can be if you want to make the dough ahead of time) and don’t dirty up a lot of dishes. This is also a great recipe to make with the kids!

Here’s what you need to make them:

  • Almond Flour
  • Coconut Flour
  • Butter
  • Coconut Sugar
  • Vanilla Extract
  • Baking Powder
  • Salt
  • Jam (homemade or store-bought)
  • Nutella (homemade or store-bought)

Making a thumbprint in cookie dough.

Filling the Thumbprint Cookies

We’ve filled these cookies with a chocolate hazelnut spread (that can either be homemade or store-bought) and strawberry jam (again, homemade or store-bought). But let your imagination run wild and use whatever you’d like to make these thumbprint cookies. It could be fun to switch it up and fill it with a sweetened almond butter, pumpkin butter or even fill it with marshmallow cream before it is set up to make marshmallow thumbprint cookies! We can’t wait to see you’re creations.

Tips for Making Gluten Free Thumbprint Cookies

  1. Make sure your butter is fully softened. This recipe requires the butter to be room temperature because it is mixed in with the dough as is, as opposed to creaming it or melting it. Room temperature butter can easily be mixed into this almond flour dough, with no chunks of butter remaining.
  2. Use a study spoon and a bit of muscle.We use a bit of an unusual method of making this dough: all the ingredients are simply mixed together in a bowl until the dough has come together. It’s easiest to achieve smooth dough if you use a sturdy spoon, such as metal or wooden, and really mix up the dough well. At some point while you are making the dough you are going to feel like it won’t ever come together–but keep mixing: it will.
  3. Double indents! You’ll need to make an indent before the cookie is baked, and after. The cookies puff and spread slightly when baking, so when they come out of the oven, carefully use a teaspoon sized measuring spoon and press gently in the well to reform it.

Gluten free thumbprint cookies filled with Nutella and jam.

Storing Gluten Free Dough and Baked Cookies

The cookie dough can be made up to 3 days ahead of time. The dough can be frozen if desired, but portion them out and make the indentation before freezing.

As with any of our gluten-free cookie recipes, these are best eaten on the first or second day they are made. On day 1, the outside is crisp in the middle is soft and chewy. The cookies can be stored in a bag or container at room temperature for up to 2 days, but they soften as time goes on.

Gluten free thumbprint cookie recipe.

If you like this gluten free cookie recipe, check out these others:

Sea Salt Nutella Thumbprint Cookies
Yields 12
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Dry ingredients
  1. 1 cup blanched almond flour
  2. 1 tbsp coconut flour
  3. 1 tsp baking powder
  4. Dash sea salt
Wet Ingredients
  1. 4 tbsp grass-fed butter
  2. 3 tbsp raw honey
  1. Nutella recipe here
  2. Coarse sea salt
  1. Preheat oven to 350
  2. In a bowl combine dry ingredients minus the chocolate chips
  3. Add in wet and mix well (use your hands or a stand mixer to get the butter mixed in well)
  4. Line a baking sheet with your baking liner or parchment paper
  5. Drop spoonfuls of the dough onto the sheet and press your thumb slightly into each center*
  6. Bake for 10 minutes, or until cooked through
  7. Remove (you may want to press your thumb in slightly again), and place 1 tsp nutella into the center of each cookie**
  8. Drizzle with sea salt and let cool before removing from the baking sheet and serving***
  1. *If the dough is a bit sticky, wet your hands slightly to help form the cookies
  2. **You can sub melted chocolate
  3. ***If you want the nutella to harden quickly, transfer baking sheet to the refrigerator
Lexi's Clean Kitchen

Nutella Swirl Pumpkin Muffin

Pumpkin season is in full swing, and this month for Healthy Food Friday with American Express we have tons of goodies coming your way! A month or so back I shared my Homemade Nutella, and since then I’ve made it my mission to add the deliciousness into other baked goods. Like Nutella Pizza and now Pumpkin Swirl Muffins. Because… Nutella.

Nutella Swirl Pumpkin Muffin

Pumpkins are also a serious superfood. They are loaded with vitamins and minerals, and often used to prevent and treat ailments. Even my vet told me to give some to baby Jax if he has an upset stomach!

Nutella Swirl Pumpkin Muffin

 These muffins are… spongy, moist, loaded with pumpkin, a hint of sweet, and the perfect treat.

Nutella Swirl Pumpkin Muffin
Nutella Swirl Pumpkin Muffin


Nutella Swirl Pumpkin Muffin

Nutella Swirl Pumpkin Muffins

Prep Time 10 min Cook Time 15 min Total Time 0:25 Yields 10


    Nutella Swirl Pumpkin Muffins

    Cinnamon Sugar Pumpkin Muffins

    Cinnamon Sugar Topping

    Optional Pumpkin Glaze


  • Preheat oven to 350
  • In a bowl, combine flour, baking soda, , and sea salt
  • Add in eggs and pumpkin and mix well to combine
  • Mix in honey and vanilla
  • Grease Muffin tin or line muffin tin with silicone muffin liners
  • Pour batter into muffin tins, about halfway
  • Place about 1 tsp (or more as desired) of nutella in the middle and swirl with a toothpick or fork
  • If you're making the cinnamon sugar, omit the nutella and place cinnamon sugar mixture on top
  • Add additional batter to the top
  • Optional: sprinkle organic turbinado sugar on top
  • Bake for 12-15 minutes or until a toothpick comes out clean
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    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own.

    Homemade Nutella (Paleo)

    Homemade Nutella… can I get a HUGE yes?! Hazelnuts are delicious. They contain health benefits and well, combined with good quality chocolate and good-for-you ingredients you essentially have a healthier version of the amazing Nutella. Only it tastes EVEN better. I promise.

    The Health Benefits of HazelnutsHomemade Paleo Nutella

    Chocolatey hazelnut flavor, spreadable, and amazing. Don’t forget a spoonful (or two) while it’s warm!

    Homemade Paleo Nutella in jar

    Want other chocolate recipes?

    Creamy Homemade Nutella recipe

    How to make Homemade Nutella

    Spread homemade Nutella on:

    Paleo Nutella recipe

    Homemade Nutella
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    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    1. 2 cups hazelnuts, roasted and peeled
    2. 1 cup good quality dark chocolate
    3. 2 tbsp good quality cocoa powder
    4. 1/4 cup coconut palm sugar
    5. 1 tbsp raw honey
    6. 1 tsp vanilla
    7. 1 tbsp coconut oil
    8. Dash Himalayan sea salt
    1. 1. Preheat oven to 400
    2. 2. Spread hazelnuts on a baking sheet and bake for 10 minutes, watching closely to avoid the hazelnuts burning
    3. 3. Remove from the oven and place into a towel- rub and shake until the brown skin starts to come off
    4. 4. Once mostly removed (don't worry if there are a few stubborn ones)
    5. 5. Place roasted hazelnuts in the food processor and process until it becomes a smooth butter (5-7 minutes)
    6. 6. Add in oil, palm sugar, vanilla, cocoa powder, and salt
    7. 7. Blend for another 2-3 minutes until smooth
    8. 8. Heat chocolate over the stove or microwave; pour into the food processor, along with the honey, and blend until smooth (5 minutes or more)
    9. 9. Store in an air-tight container for 1-2 weeks*
    10. 10. Let cool completely before serving (but definitely try it warm!)
    1. *Store in either the refrigerator or in a cabinet
    Lexi's Clean Kitchen

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

    What will YOU spread your homemade Nutella on? Do you have a favorite recipe using the classic spread?