Last Updated on January 8, 2026 by Sarah
These gluten free almond thumbprint cookies with raspberry jam are a bright, fruity twist on my classic almond cookies — soft, chewy and filled with a sweet burst of jam.
Made with four simple ingredients, these cookies are naturally gluten and dairy free with no strange substitutes necessary. Whether you are looking for a sweet treat to go with a cup of coffee, a colourful and tasty holiday cookie or a simple dessert idea, these cookies are just what you need!
If you would like a naturally sweetened version similar to these cookies, take a look at my refined sugar-free almond cookies.
Why You Will love this easy thumbprint cookies Recipe
I don’t know about you, but I always seem to be running late and needing to whip up a quick treat to take to a friend, pot luck or party at the last minute. These cookies have become my go-to for this kind of situation. With only four ingredients, it mixes together by hand in minutes, and they bake in the oven for only 15 minutes. This whole recipe takes less than 30 minutes from start to finish!
Children also love to make these cookies – they are so simple to create, and it is lots of fun to fill them with their favourite jam.
I also find that these thumbprint cookies are the perfect way to use up leftover egg whites. Whether I’ve been making carbonara, mayonnaise or custard, I often find that I have egg whites that need to be used up, and this cookie recipe is a delicious way to do it!
The perfect almond thumbprint cookie for Christmas
When the holidays come around, I find myself making these cookies over and over again. They feel like such a treat even though they’re incredibly simple to make.
I love to make them as part of an edible gift for teachers, friends and neighbours. But I also find that they go very well with most desserts. For example, I love to serve them with my sugar free raspberry sorbet, with a creamy tiramisu, or simply with a dark, rich cup of coffee.
This style of Christmas cookie is traditional in France. They originate from Alsace in the east of France and are known as Bredele. For many people here, making Bredele, or Christmas cookies is a tradition before Christmas. They make hundreds of cookies and then pack them into gift bags to give to their friends and family. I love this tradition, and I’m really glad to have a gluten and dairy free option to offer my neighbours.
But if you’re reading this after the holidays, never fear! These cookies are delicious any time of year!
A Gluten and Dairy Free Cookie
My family has been mostly gluten and dairy free for over 10 years now and I’ve learned that naturally gluten and dairy free recipes are always the best.
I don’t really enjoy using gluten and dairy free substitutes in my recipes – the flavour and texture are never the same and I find that I am often disappointed.
Instead, I prefer to find recipes that don’t call for flour, or that don’t contain any dairy products at all. And that is why I especially love these cookies. They are incredibly easy, contain only 4 simple ingredients and they are absolutely delicious.
I also have more gluten and dairy free cakes, desserts and cookies here.
So, let’s get to the recipe!
Ingredients needed to make these easy gluten free almond thumbprint cookies
Makes 24 cookies
- 300g ground almonds
- 3 egg whites
- 150g cane sugar
- Raspberry jam for the filling
Note: this recipe is very easy to scale up or down depending on how many egg whites you have to hand (for one egg white use 100g ground almonds and 50g sugar).
Almonds
I like to use ground almonds in this recipe, they give the best texture. If you prefer, you can use ground hazelnuts or ground coconut, or a mixture of ground nuts.
Egg Whites
I always suggest buying the best quality eggs you can afford – I like to buy organic wherever possible, or at the very least free range.
Tip: if you have leftover egg whites but don’t want to make cookies straight away, put them in an airtight container in the freezer for up to 3 months. You can defrost them and use them to make these cookies when you are ready. Just be sure to write on the container how many egg whites are in it.
Sugar
When I’m baking, I like to cut down on sugar as much as I can. However, this is one recipe that really needs sugar to work. If you would like a sugar-free, naturally sweetened version, take a look at this recipe.
When I do use sugar, I like to use unrefined cane sugar wherever possible. It has a slight caramel flavour and it is also healthier than white sugar.
Jam
While I love to use raspberry jam to fill these cookies, strawberry or even apricot jam would work just as well. And if you want more of a festive twist, why not try cranberry jam?
It is best to avoid jellies and use a raspberry jam that has some fruit texture as this will hold up better once baked.
How to Make these gluten free thumbprint cookies
Preheat your oven to 180°C fan. Line a baking tray with parchment paper.
Mix together all of the ingredients, except for the jam, in a bowl. I like to use a Danish dough hook to do this.
When all of the ingredients are combined, scoop out about 1 tbsp of the mixture and roll it into a ball.
Tip: use a small cookie scoop to do this. Make sure both the scoop and your hands are slightly wet so that the mixture doesn’t stick.
Place the balls of dough onto a cookie sheet (they do not spread so you don’t have to place them very far apart).
Create a small hole in the top of each cookie ball with the handle of a wooden spoon. Keep the spoon handle slightly wet so that it does not stick to the cookie. You can also use a finger to do this step.
Fill each hole with about 1/4 tsp of raspberry jam. Try and do this as carefully as possible so that the jam doesn’t run whilst baking – it may burn if it runs out of the hole.
Bake in the middle of a preheated oven at 180°C for about 15 minutes or until slightly golden brown.
Note: these cookies should only be very slightly browned, if they get too dark they will be over cooked, especially on the bottom. You want your cookies to be soft in the centre and lightly browned on top.
Tip: if you have leftover egg whites but don’t want to make cookies straight away, put them in an airtight container in the freezer for up to 3 months. You can defrost them and use them to make these cookies when you are ready. Just be sure to write on the container how many egg whites are in it.
(As an Amazon Associate, I earn from qualifying purchases, at no extra cost to you. Thank you for your support!)
How to store these Easy Gluten Free Almond Thumbprint Cookies
These cookies will store in an airtight container at room temperature for up to one week.
FAQs
Can I use almond meal instead of ground almonds?
Yes, you can use almond meal if that’s what you have, but the texture will be a little denser and more rustic. Ground almonds (blanched) give a smoother, lighter result.
Can I make these cookies ahead of time?
Absolutely. These cookies store well in an airtight container for up to a week, and their flavour actually deepens after a day or two. They’re also great to bake a few days before Christmas or a party.
Can I reduce the sugar in this recipe?
I would not recommend reducing the sugar in this recipe, it helps create the right chewy texture. If you prefer something less sweet, try my naturally sweetened almond cookies instead.
Why are my almond cookies dry or crumbly?
This usually happens if they’ve been baked too long or the oven is too hot. These cookies should be just lightly golden on top and soft in the centre. Try checking them a minute earlier next time.
What other flavour jams can I use?
I love raspberry, but you could also use strawberry, apricot or even cranberry for a truly festive touch.
Can I make these without jam?
Yes, you can simply skip the jam and make my plain almond cookies instead — they have the same base and are just as delicious.
Are these cookies suitable for Christmas baking?
Definitely! They make a lovely addition to any Christmas biscuit tin or gift box. You can even dip half in dark chocolate or sandwich them with jam for a festive touch.
Did you try these Gluten Free Almond Thumbprint Cookies? Let me know in the comments how they turned out!
Gluten Free Almond Thumbprint Cookies with Raspberry Jam
Ingredients
- 300 g ground almonds
- 3 egg whites
- 150 g cane sugar
- Raspberry jam for the filling
Instructions
- Preheat your oven to 180°C fan. Line a baking tray with parchment paper.
- Mix together all of the ingredients, except for the jam, in a bowl. I like to use a Danish dough hook to do this.
- When all of the ingredients are combined, scoop out about 1 tbsp of the mixture and roll it into a ball.
- Tip: use a small cookie scoop to do this. Make sure both the scoop and your hands are slightly wet so that the mixture doesn’t stick.
- Place the balls of dough onto a cookie sheet (they do not spread so you don’t have to place them very far apart).
- Create a small hole in the top of each cookie ball with the handle of a wooden spoon. Keep the spoon handle slightly wet so that it does not stick to the cookie. You can also use a finger to do this step.
- Fill each hole with about 1/4 tsp of raspberry jam. Try and do this as carefully as possible so that the jam doesn’t run whilst baking – it may burn if it runs out of the hole.
- Bake in the middle of a preheated oven at 180°C for about 15 minutes or until slightly golden brown.
Notes
- These cookies should only be very slightly browned, if they get too dark they will be over cooked, especially on the bottom. You want your cookies to be soft in the centre and lightly browned on top.
- Make sure your hand and the utensils you are using to shape the cookies are slightly wet, so that mixture doesn’t stick.
- If you have leftover egg whites but don’t want to make cookies straight away, put them in an airtight container in the freezer for up to 3 months. You can defrost them and use them to make these cookies when you are ready. Just be sure to write on the container how many egg whites are in it.
Leave a Reply