Thumbprint cookies on a wire tray

Gluten Free Thumbprint Cookies

Servings30 cookies
Prep Time20 minutes
Bake Time25 minutes



  • Heat your oven to 375°F.
  • In the base of your food processor add the almonds, oil, and sugar and pulse until well combined.
  • Add the eggs, lemon zest, and juice and pulse again to combine.
  • Add the flour, almond meal, and salt and pulse until the dough forms a ball.
  • Scoop the dough with spoons onto a cookie tray and bake the cookies for 7 to 9 minutes, until just golden.
  • Remove the cookies from the oven and press a wine cork into the center, making a depression for the jam.
  • Fill the depression with jam.
  • Put the cookies back in the oven and bake for another 12 to 15 minutes, until brown around the edges.
  • Remove from the oven and let cool on the tray for 5 minutes before placing the cookies on a cooling rack.


For these cookies, you can use any jam you like. Pick your favorite! Our recommendations are strawberry, apricot, and raspberry.
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