Pecan Thumbprint Cookies

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Buttery, nutty cookies are topped with the sweet jam of your choice in these simple, gluten free Pecan Thumbprint Cookies.

gluten free, jam-filled pecan thumbprint cookies are arrayed on a white plate.

Pecan Thumbprint Cookies

I’ve been making thumbprint cookies for as long as I’ve been baking. From the classic peanut butter cookies with Hershey’s kisses, to every kind of jam and jelly-filled goodie you can think of. They inevitably remind me of Christmas.

These pecan thumbprint cookies are rolled in crushed nuts before baking, adding an irresistible nutty crunch to these cookies. This recipe is very gently adapted from these vegan cookies on my friend Gina’s blog.

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This recipe has become a tradition for us over the past couple of years, as it gets absolute RAVE reviews from my friends who avoid both gluten and dairy. It was past time to save the recipe here for future baking, but all credit goes to Gina for the original awesomeness.

It’s always fun to make thumbprint cookies with kids, as we all get to use our favorite jams. My nieces opted for strawberry or raspberry jam this time. While apricot jam is almost always my preference. We all win.

gluten free, jam-filled pecan thumbprint cookies are arrayed on a white plate.

Gluten Free Thumbprint Cookies

Yes, you’re reading this correctly. There is no flour in this recipe. These cookies are gluten-free and positively delicious, made with almond and coconut flours.

If you’re looking for a few more naturally gluten-free dessert options, I’ve got your dessert needs covered for any occasion. From sweet snacking and cookie munching to an elegant (and EASY TO MAKE) dessert, it’s all right here.

pecan pieces and other ingredients are visible in a glass mixing bowl.

Gluten Free Dairy Free Cookies

You’ll need the following ingredients to make this recipe:

  • pecans
  • almond flour and coconut flour
  • kosher salt and baking powder
  • coconut oil
  • maple syrup
  • apple cider vinegar
  • vanilla extract and almond extract
  • jam of your choice

Just a note about almond and coconut flours. My first choice for almond flour is Honeyville’s ultra fine blanched almond flour, the only way I’ve ever purchased it is directly from their website.

Specialty flours keep perfectly in the freezer. You’ll want to make sure you’re storing any nut flours that way to avoid spoiling. And if you’re looking for an easier purchase option, Wholesome Yum makes my second favorite almond flour.

I haven’t found coconut flour to be nearly as fussy, so Wholesome Yum or Bob’s Red Mill will both work nicely. If you do much specialty baking at all, it’s often worth purchasing several bags at a time for a significant discount on the price.

balls of dough on a white parchment paper, with pieces of pecans visible in the mix.

Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Place chopped pecans in a shallow bowl. Set aside.

Combine the almond flour, coconut flour, salt, baking powder in a bowl and whisk to combine. Add the coconut oil, maple syrup, vinegar, vanilla, and almond extracts. Stir until a dough forms.

The thumbprints have been pressed into the cookies.

Scoop the dough into balls and roll them smooth between your hands. Roll each dough ball in the chopped pecans, pressing gently to make them stick.

Place on a baking sheet and gently press down in the center of each cookie, using your thumb to create an indent. Pinch together any large cracks around the outside. Spoon jam into the center of each cookie.

Bake for 12 minutes, until the edges start to brown just slightly. Remove the cookies from the oven and allow them to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The cookies will be soft initially, but will firm up as they cool.

The jam has been added to the thumbprint cookies on the baking sheet in this vertical image.

Jam Thumbprint Cookies

Flourless Chocolate Turtle Cookies are crisp and chocolatey with plenty of chewy caramel in each bite. These Chocolate Chip Cookies are 100% vegan and delicious. Dairy-free, egg-free, and they can even be made gluten-free, too!

You only need a handful of ingredients to make these chewy, chocolate and peanut butter filled Peanut Butter Cookie Cups! These simple cookies are a crowd pleaser whether or not you choose to make them with added chocolate.

These chewy, dense, cookies are an unforgettable memory from my childhood. 3 Ingredient Peanut Butter Cookies are a classic; just an egg, a cup of peanut butter, and a cup of sugar.

gluten free, jam-filled pecan thumbprint cookies are arrayed on a white serving dish over a colorful tea towel.

Crunchy, chewy, sweet, and nutty, these Italian Almond Cookies are one of the best things to come out of my kitchen. And, chewy Coconut Oatmeal Cookies are the irresistible to any coconut lover, grab a mixing bowl and get started.

Almost 20 years ago, I was handed one of the most delicious cookies I had ever tasted. The Pignoli Cookie is unique in flavor and texture; completely unlike anything I had tasted before.

Light, buttery, almond flavored Shortbread Thumbprint Cookies have been the most requested cookie I make for almost as long as I can remember. I was given this cookie recipe years ago and it became a forever favorite at first bite.

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gluten free, jam-filled pecan thumbprint cookies are arrayed on a white plate.

Gluten Free Thumbprint Cookies

Buttery, nutty cookies are topped with the sweet jam of your choice in these simple, gluten free Pecan Thumbprint Cookies.
Pin Print Review
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 32 cookies

Ingredients 

  • ¾ cup pecans finely chopped
  • 3 cups almond flour
  • tablespoons coconut flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • cup coconut oil melted
  • cup maple syrup
  • teaspoons apple cider vinegar
  • teaspoons vanilla extract
  • teaspoons almond extract
  • cup jam of your choice

Instructions

  • Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Place chopped pecans in a shallow bowl. Set aside.
  • Combine the almond flour, coconut flour, salt, baking powder in a bowl and whisk to combine. Add the coconut oil, maple syrup, vinegar, vanilla, and almond extracts. Stir until a dough forms.
  • Scoop the dough into balls and roll them smooth between your hands. Roll each dough ball in the chopped pecans, pressing gently to make them stick.
  • Place on a baking sheet and gently press down in the center of each cookie, using your thumb to create an indent. Pinch together any large cracks around the outside. Spoon jam into the center of each cookie.
  • Bake for 12 minutes, until the edges start to brown just slightly. Remove the cookies from the oven and allow them to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The cookies will be soft initially, but will firm up as they cool.

Notes

Just a note about almond and coconut flours. My first choice for almond flour is Honeyville’s ultra fine blanched almond flour, the only way I’ve ever purchased it is directly from their website.
Specialty flours keep perfectly in the freezer. You’ll want to make sure you’re storing any nut flours that way to avoid spoiling. And if you’re looking for an easier purchase option, Wholesome Yum makes my second favorite almond flour.
I haven’t found coconut flour to be nearly as fussy, so Wholesome Yum or Bob’s Red Mill will both work nicely. If you do much specialty baking at all, it’s often worth purchasing several bags at a time for a significant discount on the price.

Nutrition

Calories: 117kcal · Carbohydrates: 8g · Protein: 3g · Fat: 9g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Sodium: 39mg · Potassium: 27mg · Fiber: 2g · Sugar: 4g · Vitamin A: 1IU · Vitamin C: 0.3mg · Calcium: 31mg · Iron: 0.5mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
white lettering has been overlaid this image of gluten free, jam-filled pecan thumbprint cookies are arrayed on a white serving dish over a colorful tea towel. it reads, "pecan thumbprint cookies"!
white lettering has been overlaid this image of gluten free, jam-filled pecan thumbprint cookies are arrayed on a white serving dish over a colorful tea towel. it reads, "pecan thumbprint cookies"!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Judy Johnson says

    Hi Mary: I am really looking forward to making these thumbprint cookies!!! I have been making thumbprints every Christmas for years but with regular a.p. flour and other different ingredients than your recipe. I however, do not add the jam in the centres until after baking. I do this because I freeze the cookies and add them to gift baskets so I take them out of the freezer and add the jam fresh. They still keep the thumbprint during baking. Thanks again for this latest recipe!!!