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Gluten free thumbprint cookies - Dr. Pingel

Gluten Free Thumbprint Cookies with Strawberry Jam

Total Time 20 mins
Servings 12 cookies


  • 1 cup Bob’s Red Mill 1:1 gluten-free baking flour 
  • 1/2 tsp baking soda 
  • 1/2 tsp baking powder
  • 2/3 cup salted almond butter 
  • 1/4 cup maple syrup 
  • 1 tsp vanilla flavoring
  • Strawberry jam, to taste


  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment paper and set aside.
  • In a large bowl, combine the flour, baking soda, and baking powder. 
  • In a high-speed blender, combine the almond butter, maple syrup, and vanilla flavoring, blending until smooth and creamy.
  • Add the almond butter mixture to the flour mixture and mix to combine.
  • Roll the dough into 12 balls and place on the baking sheet.
  • Use your thumb to make an imprint on each cookie, then fill the dent with the strawberry jam (or jam of your choice).
  • Bake for 12-15 minutes.
  • Remove from the oven and allow to cool for 2-3 minutes before serving.