Gluten-Free Chocolate Fig Thumbprint Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
Gluten-free buttery chocolate thumbprint cookies filled with sweet fig jam.
  • 1 c butter, softened
  • ½ c sugar
  • 2 eggs, at room temperature
  • 1 t vanilla extract
  • 2 c gluten-free flour*
  • ½ c cocoa powder
  • ½ t baking powder
  • 6 oz. or larger jar of fig jam
  1. Preheat the oven to 350 degrees F.
  2. Cream the butter and sugar together with an electric mixer. Slowly add the eggs, one at at time, continuing to mix until smooth and well incorporated. Add the vanilla extract.
  3. Add the baking powder and cocoa powder, mixing well. Add the gluten-free flour one half cup at a time, until well incorporated.
  4. Form the dough into small balls, about one heaping tablespoon of dough each (I used a small cookie scoop), make sure to roll the balls to smooth them out. This should make about 40-48 cookies.
  5. Bake each sheet of cookies for 6 minutes. Remove the tray from the oven and press your thumb into each cookie to make an indention, be sure not to press all the way down. Add approximately ½ t of jam into the indentation of each cookie, then return to the oven for 8 minutes. Cool completely before serving or storing.
*If you're planning to use white wheat flour rather than gluten-free flour begin with 1.5 c then add additional flour ¼ c at a time until the dough comes together. You may not need the full two cups.
Recipe by The Mexitalian at