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+ servings
Several round cookies with orange and purple jam filling placed on a wire rack.

Gluten-free Thumbprint Cookies

These Gluten-free Thumbprint Cookies are buttery, soft cookies, similar to shortbread cookies. They are absolutely delicious with a dollop of your favorite jam. If you are looking for any easy, gluten-free, dairy-free recipe without specialty box mix, this is the one for you. They are perfect Christmas cookies don't you think.
Course Dessert
Cuisine Dairy-free, Egg-free, European, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword gluten-free cookies, gluten-free thumbprint cookies, jam filled cookies, vegan thumbprint cookies
Prep Time 15 minutes
Baking time 10 minutes
Total Time 25 minutes
Servings 30 cookies
Calories 77kcal


Filling ideas

  • Blueberry jam before baking
  • Apricot jam before baking
  • Chocolate after baking
  • Lemon curd after baking
  • Icing optional


Making the cookies

  • Pre-heat oven on 390 Fahrenheit (200 degrees Celsius).
  • Add all ingredients (rice flour, buckwheat flour, corn starch, sugar, butter, salt, and vanilla extract) to a food processor and pulse until you get a crumb-like texture. (It will not likely form a ball yet.) 
  • Take a mixing bowl and add the dough from the food processor. Knead it with your hands for 2 minutes or so to form a ball. If the ball is dry and crumble still after 2-3 minutes, add 1-3 tsp water, 1 tsp at a time.
  • Take 1 Tbsp of cookie dough and form small balls. Place them on the parchment paper.
  • Gently push a ½ tsp measuring spoon in the middle to create a hole. Fill it with ½ tsp of jam.
  • Bake them on parchment paper for 10-12 minutes. Baking time may depend on your oven, so check them around 8-10 minutes. Let them cool when they are ready as the jam is really hot right out of the oven.


  • Measure it with a scale - The most important step you can take to ensure your thumbprint cookies turn out perfect is paying attention to measurements. Baking is about precision. Sometimes even smaller differences can mess up the results. I always measure the ingredients as well on a scale and convert the recipe back to cups. I use King Arthur's Weight Chart to make sure that the cup measurements are in-line with the grams. If you want to make these cookies perfectly ever time, make sure your measurements are precise.
  • Parchment paper instead of a baking sheet – I recommend using parchment paper instead of a baking sheet especially if you are making multiple batches. The main reason is that gluten-free cookies right out of the oven are very vulnerable. It is especially true for thumbprint cookies because the jam is hot right out of the oven and can burn your fingers if you touch them. If you use a parchment paper you can move the cookies to a wire rack without touching them.
  • Place them close – You can place them relatively close to each other as there is no baking powder, baking soda or any other type of leavening. Which means they will not rise significantly.
  • When are they ready? – If they start to brown on the edges, you are too late. 


Serving: 1cookie without filling | Calories: 77kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 51mg | Potassium: 17mg | Fiber: 1g | Sugar: 2g | Calcium: 2mg | Iron: 1mg