Healthy Thumbprint Cookies
Yields: 24 thumbprint cookies
These thumbprint cookies are one of my family’s all-time favorite cookie recipes! They’re soft and chewy, and the buttery dough pairs so well with the sweet jam centers. Leftover cookies will keep for at least one 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
  • 2 tablespoons (40g) raspberry jam (see Notes)
  • 2 tablespoons (40g) blackberry jam (see Notes)
  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 20 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 each of the jams to a small bowl, and stir with a spoon until it’s smooth. (It should take a couple minutes!) Once smooth, transfer each jam into a zip-topped bag, and cut off the corner of each bag.
  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 fill with the jam. (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 cookie 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 (like this one!) 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.

It’s important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour will make your cookies turn out dry and crumbly, rather than soft and chewy.

The cornstarch helps keep the cookies soft.

Brown sugar may be substituted for the coconut sugar.

Regular and sugar-free raspberry and blackberry jam will both work. You can also use my homemade 10-minute raspberry jam recipe. (You can also substitute blackberries in that recipe to make 10-minute blackberry jam!)

Any jam flavors may be substituted for the raspberry and blackberry jams.

This recipe is easily doubled!

To see how these cookies are made, watch my video here!

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