Healthy Thumbprint Cookies
Yields: 24 cookies
These cookies are sweet, buttery, and absolutely irresistible! I created them in honor of my grandfather, whose favorite dessert was elderberry pie. These cookies will keep for at least a week if stored in an airtight container in the refrigerator.
  • 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 tsp cornstarch
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1 ½ tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
  • 1 large egg white, room temperature
  • 1 ½ tsp vanilla extract
  • ½ cup (96g) coconut sugar
  • 3 tablespoons (60g) elderberry jam (or jelly)
  1. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the butter, egg white, and vanilla. 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. To prepare the filling, add the jam to a small bowl, and stir with a spoon until it’s smooth. (It should take a few minutes!) Transfer the jam to a small zip-topped bag, and cut off a small piece of one corner.
  4. Roll the cookie dough into 24 small spheres, and place them on the prepared baking sheet. Using your index finger or thumb, make an indentation in the center of each, and pipe in the jam from the zip-topped bag. (If the dough cracks, gently pinch it back together with your fingers.) Bake at 350°F for 8-10 minutes. Cool on the baking sheet for 10 minutes before carefully transferring to a wire rack. (If the cookies stick to the baking sheet, slide a knife underneath each first!)
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. Most store-bought gluten-free flour blends will work as well, if measured like this.

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

The cornstarch helps keep the cookies soft.

Brown sugar or granulated sugar may be substituted for the coconut sugar.

I found my elderberry jam/jelly online here. If you prefer to make homemade jam without refined sugar, use this easy 10-minute recipe of mine, and substitute fresh elderberries for the raspberries. (Grandpa would also say that blackberries or blueberries are a great substitute for elderberries!)

Any jam or jelly may be substituted for the elderberry jam. Blackberry jam is the closest in flavor to elderberry jam, but my family also loves raspberry jam!

This recipe is easily doubled!

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