Cranberry Jam Thumbprint Cookies
Yields: 24 cookies
These chewy cookies are absolutely irresistible! The sweet, slightly tangy filling pairs perfectly with the buttery cookie dough. Leftover cookies will stay fresh for at least 4 days if stored in an airtight container in the refrigerator—if they last that long!
  1. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the butter, egg white, vanilla, and milk. Stir in the coconut sugar. Add in the flour mixture, stirring until incorporated. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Roll the cookie dough into 24 small spheres, and place them on the prepared baking sheet. (If it’s still sticky, use a spoon and spatula to drop the cookie dough into 24 rounded scoops instead.) Using your index finger or thumb, make an indentation in the center of each, and fill with the cranberry jam. Bake at 350°F for 8-10 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes: For the gluten-free flour, use as follows: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ¾ teaspoon xanthan gum.

White whole wheat flour, regular whole wheat flour, or all-purpose flour may be substituted for the whole wheat pastry flour.

Any milk may be substituted in place of the nonfat milk.

Brown sugar may be substituted for the coconut sugar. However, the cookies would no longer be clean eating friendly.

Any jam may be substituted in place of the 10 minute cranberry jam.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at