Gluten Free Jam Cookie
Indulge in the irresistible charm of these Gluten-Free Jam Cookies—perfectly soft, buttery treats with a delightful burst of fruitiness in every bite. Crafted with a blend of gluten-free all-purpose flour and almond flour, these cookies boast a delicate crumb that’s ideal for those seeking a gluten-free dessert option. A rich, buttery dough is enhanced with a hint of vanilla and subtly sweetened, creating the perfect canvas for your favorite jam, whether it’s classic raspberry, strawberry, or apricot. Quick and easy to prepare, these cookies come together in just 15 minutes of prep time and bake to golden perfection in under 12 minutes. Perfect as a snack, dessert, or holiday gift, these thumbprint-style cookies are a must-try for anyone craving a sweet treat with no compromise on flavor or texture. Store them easily for a few days—though they likely won’t last that long!
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Recipe Information
Ingredients
- 180 g Gluten-free all-purpose flour
- 50 g Almond flour
- 115 g Unsalted butter
- 100 g Granulated sugar
- 1 large Egg yolk
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 100 g Your favorite jam (e.g., raspberry, strawberry, or apricot)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg yolk and vanilla extract to the butter-sugar mixture, and beat until combined.
Gradually add the dry ingredients from the first bowl into the wet ingredients, mixing on low speed until the dough comes together.
Roll small amounts of dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Using your thumb or the back of a spoon, gently press down in the center of each dough ball to create an indent.
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.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your gluten-free jam cookies. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 335.3 g | 122% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 153.4 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 182 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 152 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.
