Thumbprint Cookies (Gluten-Free, Grain-Free, Paleo, GAPS)


  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/2 cup maple sugar or organic cane sugar (or 1/4 cup honey for GAPS)
  • 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen)
  • 1/2 teaspoon Celtic sea salt
  • 1 teaspoon arrowroot flour (omit for GAPS)
  • 1 stick (4 ounces) unsalted butter, cold, cut into tablespoons
  • 1/2 cupe honey-sweetened jam or any other jam or preserves of your choice.


  1. Preheat oven to 350ºF and and adjust rack to middle position. Place almond meal, coconut flour, sugar or honey, gelatin, sea salt and arrowroot in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball. Using a 1 1/2 -inch cookie scoop, spoon a cookie dough ball and then using your hands, roll it into a ball. Place it on a baking sheet lined with parchment paper and using your finger, put an indentation in the top of the cookie dough ball. Repeat with remaining dough. Spoon a teaspoon of jam into the center of each cookie. Bake for 11 minutes, until just turning golden brown on the edges. Cool completely.