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