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A white plate piled with thumbprint cookies filled with bright red cranberry chia jam.
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4.99 from 50 votes

Gluten-free Almond Thumbprint Cookies

Gluten-free thumbprint cookies filled with raspberry or cranberry chia jam. No sugar, low carb healthy cookies that are absolutely delicious and perfect for the holidays.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Grain-Free
Diet: Vegan
Servings: 18 cookies
Calories: 94kcal
Author: Debra Klein

Equipment

Ingredients

  • 1 ½ cups almond meal
  • ¼ cup arrowroot powder
  • ¼ cup ground flax seeds
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ⅓ cup smooth almond butter
  • ⅓ cup pure maple syrup
  • ½ teaspoon almond extract
  • ½ cup no sugar jam*

Instructions

Make Cookies

  • Preheat oven to 350 and line a rimmed baking sheet with unbleached parchment paper.
  • In a medium sized bowl, combine almond butter, maple syrup and almond extract. Mix until smooth.
  • Add almond meal, arrowroot powder, ground flax, baking powder and salt and mix well. It will be kinda crumbly, but you should be able to press together between your fingers.
  • Roll the dough into golf ball sized rounds. You will have 18-24, depending on size.
  • Use the back of a teaspoon or your thumb to make an indent in each. Fill with 1 teaspoon jam.
  • Bake for 13 minutes, until cookies are set and beginning to brown.
  • Let cool for about 10 minutes and then transfer to a rack to cool completely before storing.
  • Store cookies in the fridge in an airtight container for up to 1 week, or in the freezer for up to 3 months.

Notes

Raspberry Chia Jam Recipe: 

  • 1 cup frozen raspberries
  • 2 teaspoons water
  • 1 tablespoon maple syrup
  • ½ teaspoon lemon juice
  • 1 Tablespoon chia seeds
Place berries, water, maple syrup and lemon juice into a small saucepan. Bring to simmer and then cook over low heat for about 5 minutes, stirring occasionally. Use the back of a wooden spoon to mash any berries that don't fall apart. Turn off heat, stir in chia seeds and let sit for.10 minutes to thicken. Stir again. Store in the fridge for up to a month.
 
You could also use cranberry chia jam, or a store bought jam...be sure to read the label to know what the ingredients are before buying. 

Nutrition

Serving: 1cookie | Calories: 94kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 59mg | Fiber: 3g | Sugar: 8g