Santa's Favorite Thumbprint Cookies
Yields: 24 cookies
These cookies are soft, chewy, sweet, buttery, and everything a jam-filled thumbprint cookie should be! The secret ingredient pairs surprisingly well with the sweet jam centers… And definitely makes them even more irresistible than classic thumbprint cookies, in my opinion! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator — if they last that long!
  • 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp secret spice blend (see Notes!)
  • 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
  • 1 tsp nonfat milk, room temperature
  • ½ cup (96g) coconut sugar
  • ¼ cup (80g) raspberry 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, 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. To prepare the filling, add the jam to a small bowl, and stir with a spoon until it’s smooth. (It should take a couple minutes!) Once smooth, transfer the jam into a zip-topped bag, and cut off the corner of the 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 pipe the jam into the indentations. (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. If you can’t incorporate all of the flour into your cookie dough, then stir in additional milk ½ teaspoon at a time until all of the dry ingredients are incorporated.

SECRET SPICE BLEND: Combine ½ teaspoon ground cinnamon (← that’s my favorite kind!), ½ teaspoon ground cardamom, ¼ teaspoon ground allspice, and ¼ teaspoon ground nutmeg. Don’t skip the cardamom! You can use it in these other recipes of mine too!

The cornstarch helps keep the cookies soft. You can omit it, but the texture will be slightly different.

Any milk may be substituted for the nonfat milk.

Brown sugar may be substituted for the coconut sugar.

Regular and sugar-free raspberry jam will both work. You can also use my homemade 10-minute raspberry jam recipe. (It’s clean eating friendly, and you can also substitute other fruit in that recipe!)

Any jam flavors may be substituted for the raspberry jam.

This recipe is easily doubled!

To see how these cookies are made, watch my video for a similar thumbprint cookie recipe here!

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