Christmas cookie season is in full swing and I can tell you we have already eaten WAY too many. Then again, is there such a thing as too many Christmas cookies? I don’t think so. These gluten free thumbprint cookies are some of our favorites to make. Each time we fill them with something different from the blueberry preserves (pictured) to butterscotch chips melted in a puddle in the center (so good). No matter what you fill it with (and we have LOTS of ideas for you), these cookies are somehow gluten and dairy free and yet taste like the perfect buttery crumbly cookie you love!
The Best Gluten Free Christmas Cookies
This is our first holiday season and Christmas that we are gluten free. My 4 year old still can’t even stomach gluten (she is in a lot of pain if she eats it at all and it won’t stay down). While it’s so sad to me that she has to deal with this, I’m honestly so grateful that we are living in a time where people are so aware of “gluten free” that it’s very easy to live with once you get the hang of it.
While she still misses things like having sandwiches whenever she wants for lunch or being able to get the chicken nuggets if we go out for the occasional junk food, she is honestly a champ.
So of course, I was not going to let my champ go without Christmas cookies this year. We have already made our soft and chewy almond sugar cookies, molasses oatmeal cookies, gingerbread cookies and house, and now these gluten free thumbprint cookies!
Blueberry Thumbprint Cookies Recipe
These gluten free thumbprint cookies are made with a combination of Bob’s Red Mill 1-1 gluten free flour and Almond Flour. They are also made dairy free with refined coconut oil which leaves them with zero coconut flavor. Instead they have a rich, almost buttery, flavor that is ahhmazing.
In a medium mixing bowl, combine your gluten free flour, almond flour, baking powder, and salt. Whisk these together well to get any clumping out of the almond flour especially. In a separate large mixing bowl, cream together your solid refined coconut oil, egg, sugar, and vanilla. Make sure to keep the coconut oil solid the same way you would for butter. Simply use a spoon to scoop it into your measuring cup and press into it. Give it a few pokes all the way through too to make sure their aren’t any hidden air bubbles.
Add the flour mixture to the creamed sugar mixture and combine well to form a nice soft dough. Roll into balls or use a cookie scooper and place on a parchment lined baking sheet about an inch apart from each other. Using your thumb, press an indent into the middle of the cookie about half way down. You basically want enough of a crater there to hold some jam or your filling of choice.
We prefer to fill the cookies first and then bake, but you can definitely bake and then fill if you like that better. Either way you get a delicious cookie! Bake these at 350 for 13-14 minutes until the edges are just beginning to brown. Let them cool and then dig in and sing jingle bells at the TOP of your lungs. Only way to do it 😉 Enjoy!
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If you love this recipe, be sure to check out these drool worthy recipes too:
- Gluten Free Almond Cookies
- Healthier Gingerbread House and Cookies
- Chickpea Molasses Oatmeal Cookies
- The Best Gluten + Dairy Free Chocolate Chip Cookies
- 1 1/4 cup Bob's Red Mill Gluten Free Flour
- 1/2 cup Almond Flour
- 1/2 tsp Baking Powder
- Pinch of Salt
- 3/4 cup Refined Coconut Oil
- 1 Egg
- 1 tsp Vanilla
- 1/2 cup Sugar
- Pre-heat oven to 350.
- In a medium mixing bowl, combine the gluten free flour, almond flour, baking powder, and salt. Whisk well to get rid of any clumps.
- In a separate large mixing bowl, combine coconut oil (not melted), sugar, vanilla, and egg with a hand mixer. Cream for at least 2 minutes to get it really smooth.
- Add the flour mixture into the sugar mixture and combine into a nice soft dough.
- Using a cookie scooper or your hands to make little dough balls, place on a baking sheet lined with parchment paper at least 1 inch apart.
- Using your thumb, press into the center of each cookie only about half way down.
- Fill the small crater with your filling of choice and bake for 13-14 minutes until the edges have just begun to brown.
- Let them set and cool and then enjoy!
Blueberry Preserves (as pictured)
Spiced Orange Marmalade
Peanut Butter chips
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving:Calories: 181Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 30mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 2g
Nutritional information is not always 100% accurate.