Healthy Christmas Thumbprint Cookies (Easy & Gluten-Free)

Hi, I’m Hannah! Some of my fondest childhood memories are of standing in a flour-dusted kitchen during the holidays, meticulously decorating Christmas cookies. I loved the joy and the creativity, but I don’t always love the sugar crash that follows. I wanted to create a new tradition—a cookie that captured all that festive magic but left me feeling energized and good. These Healthy Christmas Thumbprint Cookies are that dream come true. With a tender, almond-flour base and a jewel-like center of homemade chia seed jam, they are a ‘good habit’ you can feel wonderful about sharing all season long.

Why You’ll Love This Recipe

• Guilt-Free Indulgence: Naturally sweetened and made with wholesome almond flour, this is a festive treat you can truly feel good about eating and sharing.
• Festive & Beautiful: The vibrant red jam nestled in the center looks like little holiday jewels, making them perfect for cookie exchanges and gift plates.
• Easy & Fun to Make: The process of rolling the dough and making the “thumbprint” is simple and fun, making this a wonderful recipe to make with kids.
• Gluten-Free & Delicious: The almond flour base makes these cookies naturally gluten-free and gives them a wonderfully moist, tender texture and nutty flavor.

The Wholesome Ingredients You’ll Need To Make These Healthy Christmas Thumbprint Cookies

This recipe uses simple, nourishing ingredients to create a truly special cookie.

• Almond Flour: This is the base of our cookie. I use super-fine blanched almond flour for a tender, cake-like texture. It’s packed with protein and healthy fats, making these cookies surprisingly satisfying.
• Maple Syrup: Our natural sweetener. Its rich, caramel-like flavor is the perfect complement to the nutty almond flour.
• Coconut Oil: We use melted coconut oil instead of butter for a dose of healthy fats. It keeps the cookies wonderfully moist.
• Vanilla & Almond Extract: A combination of vanilla and just a hint of almond extract gives these cookies a classic, bakery-quality flavor.
• For the Chia Seed Jam: This is our healthy, 3-ingredient “superfood” filling! We use frozen raspberries (or strawberries), a touch of maple syrup, and chia seeds. The chia seeds are amazing—they plump up and naturally thicken the fruit into a perfect, jammy consistency without any pectin.

How to Make Healthy Thumbprint Cookies (Step-by-Step)

This delightful process comes in two easy parts. The full, detailed recipe is in the recipe card at the bottom of this post!

1. Make the Chia Seed Jam: First, you’ll simmer the raspberries and maple syrup in a small saucepan until the fruit breaks down. Mash them with a fork, then stir in the chia seeds. As it cools, you’ll watch it magically thicken into a beautiful, vibrant jam!
2. Make the Cookie Dough: While the jam cools, simply whisk together the almond flour, salt, melted coconut oil, maple syrup, and extracts in a bowl. The dough will come together quickly.
3. Shape and Bake: Roll the dough into small balls. Use your thumb (or the back of a small measuring spoon) to gently press an indentation into the center of each ball. Bake until the edges are just beginning to turn a light golden brown.
4. Fill and Cool: As soon as the cookies come out of the oven, carefully spoon a small amount of the chia seed jam into each indentation. Let them cool completely on the pan before moving them.

Tips for Success: The “Good Habit” Way

• The Chill Habit: If your kitchen is warm or the dough feels too soft, chilling it for 20-30 minutes is a great habit. It makes the dough easier to handle and helps prevent the cookies from spreading too much while baking.
• The Perfect Thumbprint: To avoid cracks when you make the indentation, press down gently and slowly. If a few small cracks appear around the edges, just use your fingers to gently press them back together before baking.
• Don’t Overbake: These cookies won’t brown as much as traditional flour-based cookies. Pull them from the oven when the edges are a very light golden color. They will set up further as they cool. This is the secret to a tender, moist cookie.
• Fill Them While Warm: Filling the Healthy Christmas Thumbprint Cookies right after they come out of the oven helps the jam settle perfectly into the center.

Frequently Asked Questions (FAQ)

• Can I use a different flour instead of almond flour?
  Almond flour is key to the texture of this recipe. You could try substituting half of it with oat flour, but I don’t recommend replacing it entirely, as the cookies may become dry. This recipe will not work with regular all-purpose flour.
• Can I use store-bought jam?
  You can, but I highly encourage trying the 2-minute chia seed jam! It’s incredibly easy, has no refined sugar, and is packed with fiber and omega-3s. If using store-bought, look for a high-quality, naturally sweetened fruit spread.
• How do I store these cookies?
  Store the cookies in a single layer in an airtight container in the refrigerator for up to a week. The almond flour base is moist, so they keep best in the fridge.
• Can I make the dough ahead of time?
  Yes! You can prepare the cookie dough, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days before rolling and baking.

More Healthy Holiday Recipes

• Easy Roasted Sweet Potato Rounds with Herbs and Feta
• Easy Christmas Cookies (Healthy Oatmeal Cranberry)
• The Best Healthy Apple Crumble (Naturally Sweetened)

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Healthy Christmas Thumbprint Cookies Recipe

Healthy Christmas Thumbprint Cookies! They're gluten-free, naturally sweetened with maple syrup, and so easy to make.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Equipment

• Large Baking Sheet
• Small Saucepan
• Mixing Bowls

Ingredients

  

• 1 cup frozen raspberries
• 1 tbsp pure maple syrup
• 1 tbsp chia seeds
• 2 cups super-fine blanched almond flour
• 1/4 tsp salt
• 1/4 cup melted coconut oil
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp almond extract optional, but recommended

Instructions

 

• Make the Chia Jam: In a small saucepan, combine the frozen raspberries and 1 tbsp maple syrup. Heat over medium heat, stirring occasionally, until the raspberries break down into a sauce (about 5-7 minutes). Use a fork to mash any large pieces. Remove from heat and stir in the chia seeds. Set aside to cool and thicken while you make the cookies.
• Preheat & Prep: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
• Make Cookie Dough: In a medium bowl, whisk together the almond flour and salt. Add the melted coconut oil, 1/4 cup maple syrup, vanilla extract, and almond extract. Stir with a spatula until a cohesive dough forms.
• Shape the Cookies: Scoop the dough by the tablespoon and roll into smooth balls (about 1-inch in diameter). Place them about 2 inches apart on the prepared baking sheet.
• Make the “Thumbprint”: Use your thumb or the back of a 1/2 teaspoon measuring spoon to gently press an indentation into the center of each cookie ball.
• Bake: Bake for 12-15 minutes, or until the edges are just turning a light golden brown.
• Fill & Cool: Remove the cookies from the oven. While they are still warm on the baking sheet, carefully spoon about 1/2 teaspoon of the prepared chia jam into each indentation.
• Cool Completely: Let the cookies cool completely on the baking sheet for at least 20-30 minutes before attempting to move them, as they will be delicate while warm. Store in an airtight container in the refrigerator.