These grain-free, AIP/Paleo Thumbprint Cookies are a holiday classic! They’re made with a simple dough and come together quickly with no dough chilling required.
What’s not to love about these amazing AIP/Paleo Thumbprint Cookies? They’re cute, delicious and fun to make! You’re going to want to add these to your holiday cookie lineup.
Here are the main ingredients in these cookies:
- coconut oil – make sure your coconut oil is fully melted so that it’s in liquid form.
- maple syrup – don’t substitute this! maple syrup is the perfect consistency to bring together the dough which contains very absorbent coconut flour.
- gelatin – the egg replacement used to bind the dough. The cookies will be a crumbly mess without it!
- coconut flour and arrowroot starch – I don’t recommend any substitutions to this flour combination.
- apple cider vinegar – used to activate the baking soda, but don’t worry, you won’t taste it.
- vanilla extract – you’ll want to ensure it’s pure vanilla without any “natural flavors”
- jam/berry filling – I used the berry filling from my linzer cookie recipe made with frozen berries, lemon juice and honey. It’s the perfect AIP filling for these cookies.
Here are some possible variations of these Paleo Thumbprint Cookies
- Berry Filling – this is my favorite filling and what I used in the photos shown here. For this variation, you can try this strawberry or raspberry filling found in my Linzer cookie recipe.
- Salted Caramel – fill with a homemade AIP/Paleo salted caramel filling instead of jam
- Chocolate sauce – try using a homemade carob or cacao (AIP reintro) sauce for the filling such as those found in this chocolate “chip” cookie recipe
- Vegan option – use my sugar cookie dough and follow the instructions to roll the dough as listed in this recipe to create vegan thumbprint cookies
Paleo Thumbprint Cookie FAQs
Can I freeze these?
Yes, these cookies (once baked), freeze well for up to 2 months. Allow to come to room temperature before serving.
How do I store these?
Store in an airtight container at room temperature or in the fridge for up to 4 days.
Can I make these coconut free?
Yes! Use this sugar cookie recipe as the dough to make these coconut free.
If you try these AIP/Paleo Thumbprint Cookies I would love if you could give the recipe a star rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious
Here are some other AIP/Paleo Holiday Cookies you might enjoy:Print
Paleo Thumbprint Cookies (AIP, grain-free)
These grain-free, AIP/Paleo Thumbprint Cookies are a holiday classic! They’re made with a simple dough, filled with a delicious berry filling, and come together quickly with no dough chilling required.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Desserts
- 1 cup + 1 TBSP arrowroot starch
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp gelatin
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- jam or berry filling of choice
- Preheat oven to 350F and line a large cookie sheet with parchment paper.
- In a large bowl combine arrowroot starch, coconut flour, baking soda, sea salt and gelatin.
- In a separate bowl, combine melted coconut oil, maple syrup, vanilla extract, and apple cider vinegar.
- Combine wet and dry ingredients until the dough comes together.
- Measure out 12 small tablespoon-sized pieces of cookie dough and roll into balls.
- Place balls on prepared cookie sheet and use the back of a teaspoon measuring spoon to press an indentation into the center of each cookie.
- Bake in middle rack of oven for 10-12 minutes.
- Allow cookies to cool 2-3 minutes and then transfer to cooling rack to cool completely.
- Once cookies have cooled, spoon your filling of choice into the indentations.
Keywords: aip, paleo, cookies, holiday cookies, thumbprint cookies, holiday recipes, grain-free, gluten free, nut free