Description
Healthy Thumbprint Cookies are soft, chewy, and naturally sweetened with coconut sugar and fruity jam. Made with whole wheat or gluten-free flour, these easy cookies are perfect for snacks, lunchboxes, or a light dessert. Customize them with your favorite jam flavors and enjoy a wholesome treat that’s simple and satisfying.
Ingredients
1 cup (120g) white whole wheat flour or gluten-free flour blend
1 tsp cornstarch
¾ tsp baking powder
¼ tsp salt
1½ tbsp (21g) unsalted butter or coconut oil, melted and cooled
1 large egg white, room temperature
1½ tsp vanilla extract
½ cup (96g) coconut sugar
2 tbsp (40g) raspberry jam
2 tbsp (40g) blackberry jam
Instructions
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
In a separate bowl, mix the melted butter (or coconut oil), egg white, and vanilla until smooth.
Stir in the coconut sugar until well combined.
Add the dry ingredients to the wet mixture and mix until just combined.
Chill the dough for 20 minutes to firm it up.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment or a silicone mat.
Smooth out the jam in separate bowls, then transfer to zip-top bags with corners snipped for piping.
Roll dough into 24 small balls and place on baking sheet.
Press a small indentation into each ball and fill with jam.
Bake for 8–10 minutes. Cool on sheet for 10 minutes, then transfer to wire rack.
Notes
To make these gluten-free, use a blend of millet, tapioca, and coconut flour with xanthan gum or a store-bought GF blend.
Brown sugar can be used instead of coconut sugar.
Use any jam you like—strawberry, apricot, or fig are all great alternatives.
This recipe doubles easily for larger batches.
Store in an airtight container at room temp for 3–4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: ~70 kcal
- Sugar: ~5 g
- Carbohydrates: ~10 g
- Protein: ~1 g