Gluten-Free Jam-Filled Cookies
Indulge in the sweet delight of Gluten-Free Jam-Filled Cookies, a perfect treat for anyone seeking a decadent yet allergy-friendly dessert option. These cookies combine the nutty richness of almond flour with the light texture of gluten-free all-purpose flour to create a soft and tender bite. Filled with your favorite jam, each cookie offers a burst of fruity flavor nestled within a buttery, golden base. Easy to prepare in just over half an hour, these crowd-pleasing cookies feature a straightforward technique for shaping and filling, ensuring flawless results for bakers of all skill levels. Whether you’re serving them for a special occasion or as a snack to pair with tea, these gluten-free thumbprint cookies are sure to delight your taste buds.
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Recipe Information
Ingredients
- 150 g Gluten-free all-purpose flour
- 50 g Almond flour
- 115 g Unsalted butter, softened
- 100 g Granulated sugar
- 1 whole Large egg
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 0.5 tsp Salt
- 120 g Your favorite jam
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed butter and sugar, and continue mixing until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Using a teaspoon, scoop out dough to form 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
Use your thumb or the back of a small spoon to make an indentation in the center of each cookie dough ball.
Fill each indentation with about 1/2 teaspoon of your favorite jam.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 1750 mg | 76% | |
| Total Carbohydrate | 323.8 g | 118% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 163.2 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 175 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 162 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
