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close up us a walnut coated thumbprint cookie with orange apricot jam filling on top of a holiday cloth

Gluten Free & Thumbprint Cookies

Course Dessert
Cuisine American
Keyword gluten free christmas cookies, gluten free thumbprint cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24
Calories 174 kcal
Author Tessa the Domestic Diva

Ingredients

  • 1 cup butter or any allowed butter, palm shortening, or coconut oil (see notes above in post)
  • 1/2 cup brown sugar or palm sugar. May add more to taste.
  • 1 large egg yolk egg white reserved, OR 3 tablespoons applesauce
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon guar gum or xantham gum
  • 1 cup brown rice flour
  • 1/2 cup sorghum flour or millet
  • 1/2 cup tapioca flour or cassava
  • 1/2 cup rice flour or sweet rice flour, or cassava

Nutty Coating:

  • 1 cup walnuts finely diced
  • 1 reserved egg white or omit for egg free

Filling

  • 1/2 cup jam any favorite. Additional options in post above.

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a mixing bowl, beat the the butter and sugar for about 2 minutes until fluffy.

  3. Turn the mixer down to low, and add in the egg yolk, and vanilla. Beat well.

  4. With mixer still running on low, sprinkle in the remaining dry ingredients one at a time, in the order they are listed. Hold off on the jelly and nuts at this point! Dough will be stiff.

  5. Grab about a tablespoon of dough and roll into ball. Continue until you have rolled them all. If dough seems overly soft and warm, chill the balls for 10-15 minutes.

  6. If you are using nuts, now is the time to roll the balls into the finely chopped walnuts.  With no egg, you roll firmly to gently press the nuts slightly into the ball, OR roll in the whipped egg white first, then roll in the nuts.

  7. Place on a cookie sheet and press your thumb in the center to make an indentation for fillings.
  8. Use about a 1/2 teaspoon-1 teaspoon of jam per cookie. No exact science here, just fill your holes up...but don't overfill...the jam will spill out while it bakes and it does not look as pretty.
  9. Bake for about 10 minutes. Cookies should still be soft, but firm up perfectly as they cool.
Nutrition Facts
Gluten Free & Thumbprint Cookies
Amount Per Serving
Calories 174 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 28mg9%
Sodium 118mg5%
Potassium 59mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 247IU5%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.