Easy Jam Thumbprint Cookies (Gluten-Free, Paleo)

4 from 15 votes

Make beautiful and delicious jam thumbprint cookies with almond and arrowroot flour and your favorite kind of jam.

Course Desserts

Cuisine American

Prep Time 15

Cook Time 14

Total Time 29

Servings cookies

Calories 141kcal

Author Heather Dessinger

2 cups blanched almond flour
¼ cup arrowroot flour
¼ tsp sea salt
1 large egg
⅓ cup maple syrup
2 tbsp butter (melted, or coconut oil, or sustainably harvested palm shortening)
½ tsp vanilla extract
3 tbsp jam (any flavor)

Preheat the oven to 325°F and line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, arrowroot flour, and salt.
Add the egg, maple syrup, butter, and vanilla extract and stir until well-combined.
Rub a little oil on your hands to prevent the cookie dough from sticking, then scoop out one tablespoon of dough and roll it into a ball.
Place the ball on the baking sheet and use the palm of your hand to flatten it a little. Repeat until all the dough has been used.
Press your thumb in the center of each cookie dough ball to make an indention. I usually press my thumb twice to make the shape of an "x." It doesn't actually form an x but it creates a deeper, wider well to hold the jam.
Scoop ½ level teaspoon of jam out of the container and place it in the indention. You should have a little jam left over when you're done. Sometimes the jam can settle a little as the cookies bake, so I keep a little extra on hand to top them off if needed.
Slide cookies in the preheated oven and bake for 14 minutes.
Remove from the oven and add additional jam to any cookies that need more if desired. Allow to cool before serving.

Make a double batch and use more than one kind of jam for a variety of flavors!

Tried this recipe?

Mention @mommypotamus or tag #mommypotamus!