Buttery, nutty cookies are topped with the sweet jam of your choice in these simple, gluten free Pecan Thumbprint Cookies.
I’ve been making thumbprint cookies for as long as I’ve been baking. From the classic peanut butter cookies with Hershey’s kisses, to every kind of jam and jelly-filled goodie you can think of. They inevitably remind me of Christmas.
These pecan thumbprint cookies are rolled in crushed nuts before baking, adding an irresistible nutty crunch to these cookies. This recipe is very gently adapted from these vegan cookies on my friend Gina’s blog.
It’s always fun to make thumbprint cookies with kids, as we all get to use our favorite jams. My nieces opted for strawberry or raspberry jam this time. While apricot jam is almost always my preference. We all win.
Yes, you’re reading this correctly. There is no flour in this recipe. These cookies are gluten-free and positively delicious, made with almond and coconut flours.
If you’re looking for a few more naturally gluten-free dessert options, I’ve got your dessert needs covered for any occasion. From sweet snacking and cookie munching to an elegant (and EASY TO MAKE) dessert, it’s all right here.
You’ll need the following ingredients to make this recipe:
Just a note about almond and coconut flours. My first choice for almond flour is Honeyville’s ultra fine blanched almond flour, the only way I’ve ever purchased it is directly from their website.
Specialty flours keep perfectly in the freezer. You’ll want to make sure you’re storing any nut flours that way to avoid spoiling. And if you’re looking for an easier purchase option, Wholesome Yum makes my second favorite almond flour.
I haven’t found coconut flour to be nearly as fussy, so Wholesome Yum or Bob’s Red Mill will both work nicely. If you do much specialty baking at all, it’s often worth purchasing several bags at a time for a significant discount on the price.
Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Place chopped pecans in a shallow bowl. Set aside.
Combine the almond flour, coconut flour, salt, baking powder in a bowl and whisk to combine. Add the coconut oil, maple syrup, vinegar, vanilla, and almond extracts. Stir until a dough forms.
Scoop the dough into balls and roll them smooth between your hands. Roll each dough ball in the chopped pecans, pressing gently to make them stick.
Place on a baking sheet and gently press down in the center of each cookie, using your thumb to create an indent. Pinch together any large cracks around the outside. Spoon jam into the center of each cookie.
Bake for 12 minutes, until the edges start to brown just slightly. Remove the cookies from the oven and allow them to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The cookies will be soft initially, but will firm up as they cool.
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