These gluten free thumbprint cookies with orange marmalade are ready in just 30 minutes with 10 ingredients and no chilling time! Almond meal lends a nutty flavor to these gluten free and vegan cookies that pairs well with the orange marmalade, candied ginger, and warm spices.
These humble little gluten free thumbprint cookies are so easy to make and so tasty! The nuttiness of the almond meal pairs really well with the slight bitterness of the marmalade and the warming spices. Not only is this flavor combo really delicious, it’s perfect for the holiday season! These gluten free and vegan cookies are definitely more on the rustic side but they have a beautiful soft and slightly chewy texture and aren’t overly sweet. Now that I’ve updated the recipe, you don’t need any special equipment since I’ve included both weight AND volume measurements. Let’s bake a batch!
Notes on Ingredients and Substitutions
Since almond flour forms the bulk of the recipe and absorbs liquid in a specific way, I do not recommend subbing any other flour in its place. You can however sub tapioca starch for the arrowroot if you prefer. The candied ginger lends a lovely spice note that pairs really well with the marmalade but if you don’t like ginger, feel free to leave it out! If you don’t like orange marmalade, you can honestly use just about any jam here and it will be delicious.
Weight versus Volume Measurements
I develop special diet baked goods with weight measurements in grams rather than volume measurements because they allow for more accuracy during testing. Since not everyone has a kitchen scale, I’ve included both measurements below in the recipe card! Please note that the measurements by weight/grams will yield the most reliable and consistent results for these cookies. The best way to measure the almond meal and arrowroot is to spoon them into the measuring cups then level off the top.
Gluten Free Thumbprint Cookies in 6 Easy Steps
More Gluten Free Baked Goods for the Holidays
The gluten free cranberry orange scones are perfect for a holiday breakfast or brunch! They’re packed with holiday flavors and pair perfectly with a cup of coffee or tea. If you’re a pumpkin lover, try my gluten free pumpkin muffins. They’re flavored with pumpkin pie spice and require just 10 ingredients! These lemon coconut macaroons are always a hit in my family year-round. You can make them a tad more festive if you like by using grapefruit or orange instead of lemon.
Gluten Free Thumbprint Cookies with Orange Marmalade
- Total Time: 28-32 minutes
- Yield: 28 small cookies 1x
- Diet: Gluten Free
Description
These gluten free thumbprint cookies with orange marmalade are ready in just 30 minutes with 10 ingredients and no chilling time! Almond meal lends a nutty flavor to these gluten free and vegan cookies that pairs well with the orange marmalade, candied ginger, and warm spices.
Ingredients
- 225g blanched almond flour, about 2 1/4 cups
- 45g arrowroot flour, about 1/4 cup + 2 tablespoons
- heaped 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 30g finely chopped candied ginger root, about 1/4 cup
- 45g melted virgin coconut oil, about 1/4 cup before being melted
- 125g maple syrup, about 1/4 cup + 2 tablespoons
- 1 teaspoon vanilla extract
- orange marmalade, about 1/3 cup total
Instructions
Pre-heat your oven to 325 degrees and line a large baking sheet with parchment paper.
Combine the almond flour, arrowroot flour, salt, cinnamon, and cloves in a bowl. Whisk well to aerate and combine, breaking up any clumps of almond flour. Add the minced candied ginger and mix until it looks evenly distributed throughout the dry ingredients.
In a separate smaller bowl, whisk together the melted coconut oil, maple syrup, and vanilla until combined. Add the wet ingredients to the dry, then stir until the dough comes together into a cohesive mixture. If it looks too wet, add a small spoonful or two of the arrowroot and mix once more.
Using a small 0.5-ounce cookie scoop or a tablespoon measuring spoon, scoop out level portions of the dough. Roll the dough into a ball with your hands then place on the lined baking sheet. Repeat with the remaining dough, making sure to leave 1 to 1 1/2 inches in between each.
Fill a small bowl with cold water. Dip your pointer finger into the water, then make an indention in the the center of each cookie, making sure not to press all the way down to the bottom. The water will help keep the dough keep from sticking to your finger. Repeat with the remaining cookies. Using a small spoon or 1/2 teaspoon measure, fill the indentions to the top with the orange marmalade.
Bake the cookies in the preheated oven for 18-22 minutes or until the edges and bottoms are just beginning to turn golden brown and the cookies are just set/dry to the touch. Allow the cookies to cool completely on the baking sheet. Makes approximately 28 small cookies.
Store leftovers in an airtight container for up to 3-4 days.
Notes
- If you don’t want to use your finger to make the indentions in the cookies, you can use the back side of a rounded 1/2 teaspoon measuring spoon. Dunk it in the water to keep the dough from sticking to it.
- If you don’t like orange marmalade, apricot jam or plum jam would be especially delicious here with the spices and almonds.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
I’m making these this week to gift to a coworker. Thanks for the recipe.
I hope your coworker enjoys them! This is one of my mom’s favorite cookies 😉