Jam Thumbprint Cookies - Gluten Free, Top 8 Allergy Free, Vegan
Jam thumbprint cookies are one of the many cookies traditionally made at Christmastime. They feature a vanilla cookie base with a divot in the center that cradles a spoon of red jam, generally strawberry or seedless raspberry. My version of jam thumbprint cookies are gluten free and top 8 allergy free.
After testing variations of this recipe I decided that I preferred the cookie base to be light and fluffy rather than a shortbread base which is more common. There are a lot of rich and sweet treats out during the holidays and an airy cookie just felt more enjoyable. The lemon not only adds a light citrus taste, but it allows the structure of the dough to be very fluffy as it interacts with the baking soda, causing the cookie dough to puff up beautifully in the oven. So you could say that this recipe is a very slight twist on a classic.
A great gluten free and allergy free recipe for cookie exchanges and gifts, as the batch makes 40 2-bite cookies
Jam Thumbprint Cookies - Gluten Free, Top 8 Allergy Free, Vegan
Soft and fluffy cookies with a hint of lemon flavour and a simple jam filling
Recipe Notes for Jam Thumbprint Cookies - Gluten Free, Top 8 Allergy Free, Vegan
Whole or ground chia seeds? And why chia?
Chia seeds take on the consistency of egg white when combined with liquid. They become gloopy and slimy, which is the perfect texture for binding the dough together while contributing a light and airy consistency to the finished cookie. Whole chia seeds are suitable for this recipe however keep in mind that they will be visible in the finished cookie as the batter is pale. I use ground chia seeds (I grind them in my Vitamix grain mill attachment) which blend in more homogeneously with the dough.
The texture of the cookie changes!
When you first take the cookies out of the oven they may feel slightly dry, and not as tender or flaky as a thumbprint cookie should be. But fear not! Once you add the jam to the center and let it rest, it will moisten the dough resulting in a tender and light cookie.
What type of jam to use?
I like to use a natural, low sugar strawberry or raspberry jam for this recipe. The correct answer for what type of jam to use is… whatever you like best and is safe for your allergies / celiac disease! Want to try a pureed fig jam? Go wild. This is your cookie so fill it with whatever type of jam you like best. Texturally, I find that a smoother jam or one with smaller fruit chunks works best as it sits evenly in the center of the cookie.
If you’re looking for gluten free and top 8 allergy free cookie recipes be sure to try my recipe for Gluten Free and Top 8 Allergy Free Gingerbread Cookies!
Tips for finishing the cookies and freezing:
I have found it simplest to allow the cookies to cool completely, then fill the jam centers and add the drizzle while they are still in the pan. For this recipe I did not find that transferring the cookies to a rack to cool was beneficial, so there is no need to add an extra step.
The jam center will remain soft which can pose a challenge for freezing the cookies. If you stack them and freeze, they will clump together and defrost poorly. I found it most successful to freeze them on the lined tray, then remove the tray from the freezer and portion the cookies into bags or containers, and toss back in the freezer. This will prevent the jam from sticking the cookies together.
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How far apart should I bake the jam thumbprint cookies?
If, like me, you are a sucker for a torn edge on your baked goods, then by all means nestle all 40 cookies into the pan as I have done in the photos here. You will need to use a small knife to separate them before removing from the tray.
If you prefer your cookies to be round and have clean edges, then space them at least an inch apart on the lined baking sheet.
Making the center divot:
Use your index finger! Although the name is jam thumbprint cookies, I have found that it’s very awkward to make the divot with your thumb as it is just too shallow an imprint.
The divot should be deep. The cookies will puff up in the oven and if the imprint is not deep enough your cookies will just have a slight cradle in the center rather than a suitable holding place for jam. If they puff up more than you bargained for, just use a small spoon to press the centers down again before the cookies have a chance to cool. Be careful because the cookie dough will be hot - use a spoon and not your finger!
Some cookies may allow for slightly more jam than others and that is fine because this is a rustic and comfy looking recipe! Taste over perfection, in my opinion.
Jam Thumbprint Cookies - Gluten Free, Top 8 Allergy Free, Vegan
Ingredients for Jam Thumbprint Cookies - Gluten Free, Top 8 Allergy Free, Vegan
2 tbsp ground chia seeds (black or white are fine, as are whole chia seeds)
½ cup water
1 cup allergy safe vegan butter or solid coconut oil*
1 cup powdered sugar
1 tbsp lemon juice
1 tsp pure vanilla extract
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca starch
1 ¼ tsp baking soda
1 ½ tsp xanthan gum
1/8 tsp salt
1 cup of your favorite top 8 free strawberry or raspberry jam
Drizzle:
3/4 cup powdered sugar
2 tbsp water or lemon juice
*Coconut is not considered a nut in Canada, however in America it is classified as a nut. Do not use if you are allergic to coconut.
How to make Jam Thumbprint Cookies - Gluten Free, Top 8 Allergy Free, Vegan
Preheat the oven to 375F and line a baking sheet with parchment paper.
Mix the ground chia seeds and water together in a small bowl. Let it sit for 5 minutes. It should become slimy in texture.
In a large bowl, mix together the slimy chia, vegan butter or coconut oil, powdered sugar, lemon juice, and vanilla. This works best with an electric beater.
In a medium mixing bowl whisk together the flours, tapioca starch, baking soda, xanthan gum, and salt.
Beat half of the dry ingredients into the wet until just combined, then add the other half and beat until just combined. Do not overmix as the dough will become tough.
Roll the dough into little balls about the size of a quarter. The dough yields 40 cookies.
Press your finger into the center of the dough to create a divot. This is where the jam will sit after baking.
Bake the cookies for 8 minutes. They should stay quite pale but may turn lightly golden brown. They will have puffed up nicely.
When they are cool enough to handle, spoon the jam into the center.
Whisk together the drizzle ingredients in a small bowl. Drizzle it over the cookies evenly using a pastry bag or a fork.
