These classic paleo thumbprint cookies use a blackberry chia seed jam and are gluten free, dairy free and refined sugar free for a fun and healthy holiday treat!
Gluten Free Thumbprint Cookies
These Gluten Free Thumbprint cookies are so fun to make! Made with a few simple ingredients and perfect for filling with your favorite jams! Moist and buttery, you’d never know they are gluten free, paleo, vegan, dairy free, egg free, etc! Yeah, ALL those things! I see you out there; wide-eyed trying all the google word combinations to find just the right recipe that suits your needs, well I’ve got you covered! And let me assure you these Paleo Thumbprint Cookies are a major hit!
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Ingredients to make Coconut Flour Thumbprint Cookies
- flax seed
- water
- coconut oil
- honey
- coconut flour
- ground cinnamon
- baking soda
- salt
- jam
How To Make Paleo Thumbprint Cookies
Start by making the chia seed jam ahead of time so it can cool. It lasts up to a week so you can make it several days a head of time if you like. Then you’ll make the dough, roll them in balls and either use your thumb to make a well or use a very round spoon like I am here (above) with my 1 teaspoon measuring spoon. Then you’ll fill the “wells” with jam, bake, cool and enjoy!
When I tested these cookies out on family that was my spiel. I listed all the things this cookie was, gluten-free, grain-free, nut-free, etc. The response was: “What’s in them then?” The answer: “Not much!” These are super simple and although incredibly delicious they contain very few ingredients. The base is coconut, sweetened with honey and the jam is just berries, honey and chia seeds.
More Holiday Cookie Recipes:
- Cassava Flour Sugar Cookies
- Double Chocolate Peppermint Cookies
- Paleo Shortbread Cookies
- Soft Gingerbread Cookies
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Paleo Thumbprint Cookies {Gluten Free + Paleo}
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 9 cookies 1x
- Category: Sweet Treats
- Method: Bake
- Cuisine: American
Description
These classic paleo thumbprint cookies use a blackberry chia seed jam and are gluten free, dairy free and refined sugar free for a fun and healthy holiday treat!
Ingredients
The Chia Seed Jam:
- 3/4 cup berries (I used blackberries)
- 1–2 Tablespoons raw honey (I recommend local honey whenever it’s available)
- 1 1/2 teaspoons chia seeds
- pinch of unrefined sea salt
The Cookies:
- 2 flax eggs, 2 Tablespoons ground flax seed plus 5 Tablespoons of water, let sit and “gel” in the refrigerator for 15 minutes.
- 1/4 cup coconut oil, melted
- 1/4 cup raw honey
- 1/2 cup coconut flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon unrefined sea salt
Instructions
Chia Seed Jam:
- In a small saucepan heat the berries over medium-high heat until simmering.
- Mash the berries with the back of a spoon as they simmer for 5 minutes.
- Reduce the heat to medium-low.
- To the cooking berries add 2 Tablespoons honey and a pinch of salt, stir to incorporate. Carefully taste (it’s hot!) and add more honey if needed.
- Once the jam tastes as sweet as you’d like stir in the chia seeds. Continue stirring while they thicken, for about 5 minutes.
- Remove the saucepan from the heat and cool for 5-10 minutes before transferring to a mason jar. If time allows continue cooling on the kitchen counter without a lid for 15 minutes before adding a lid and storing in the refrigerator. (Placing the lid on immediately traps stream and will result in a slightly thinner jam that will still be delicious so no worries either way!)
Cookies:
- Preheat oven to 350 degrees F. Then line a baking sheet with parchment paper.
- Prepare flax eggs as listed above. While they “gel” assemble all other ingredients.
- In a stand mixer (hand mixer or bowl and whisk) combine flax eggs, coconut oil and honey. Mix on medium-low until completely combined.
- Add coconut flour, ground cinnamon, baking soda and salt. Mix on medium speed until all is incorporated.
- Transfer the mixing bowl with dough to the refrigerator to chill for at least 30 minutes.
- Remove the dough and roll into 9 balls. Place dough balls evenly spaced on your baking sheet and press your thumb or the back of a very round spoon into the center of the ball to make a well for the jam. (I used a 1 teaspoon measuring spoon, as pictured.)
- Once your “wells” are made you can pat/pinch the edges of the cookies together to smooth them out since they will crack a little in the well-making process.
- Fill your wells with 1 teaspoon each of the chia seed jam you made earlier that has cooled. (*Or as much as needed to fill your wells if you didn’t use a 1 teaspoon to make your wells.)
- Bake for 10-12 minutes until the cookies are slightly golden brown.
- Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.
- Eat and enjoy!
Keywords: thumbprint cookies, coconut flour, gluten free, dairy free,
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Elizabeth says
I’m so excited to try these cookies! I’ve saved several from your site to start trying next week with the kids!! It’s so exciting to find paleo recipes that are nut free!
Nicole says
Hi Elizabeth! I’m so happy to help! Please let me know how you like them! 🙂
Marie says
I would prefer to use regular eggs instead of flax eggs. Would the swap just be 2 eggs?
Nicole says
Hello Marie, yes you could use 2 chicken eggs in place of the flax eggs if you prefer.
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