Back to Recipes

Gluten-Free Berry Chia Jam Thumbprint Cookies

Name: Gluten-Free Berry Chia Jam Thumbprint Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 servings
Cuisine: American-inspired
Ingredients: 1 1/2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum); 1/2 teaspoon gluten-free baking powder; 1/4 teaspoon salt; 1/2 cup coconut oil, solid but soft; 1/2 cup organic cane sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1 cup mixed berries (fresh or frozen; blueberries, raspberries, and strawberries recommended); 2 tablespoons chia seeds; 2 tablespoons pure maple syrup or honey; 1 tablespoon fresh lemon juice

By Freeflourish Editorial TeamPublished Apr 12, 2026 | Updated Jul 6, 2026

American-inspired 32 mins glutenfreedairyfreenutfreebakingsnackfamilyfriendlyeasyfreezable

Gluten-Free Berry Chia Jam Thumbprint Cookies with measured ingredients, 32-minute timing, 24-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 20 min

Cook 12 min

Total 32 min

Servings 24

Difficulty easy

Cuisine American-inspired

Ingredients

Servings 24

1 1/2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
1/2 teaspoon gluten-free baking powder
1/4 teaspoon salt
1/2 cup coconut oil, solid but soft
1/2 cup organic cane sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup mixed berries (fresh or frozen; blueberries, raspberries, and strawberries recommended)
2 tablespoons chia seeds
2 tablespoons pure maple syrup or honey
1 tablespoon fresh lemon juice

FreeFlourish gluten-free thumbprint cookie ingredients with berry chia jam

Instructions

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together gluten-free flour blend, baking powder, and salt; set aside.
In a large bowl, beat coconut oil and sugar using an electric mixer until creamy and smooth.
Add egg and vanilla extract to the coconut oil mixture and beat until fully combined.
Gradually mix dry ingredients into wet ingredients until just incorporated; dough will be slightly sticky.
Wrap dough in plastic wrap and refrigerate for 20 minutes to firm up for easier shaping.
Meanwhile, prepare the berry chia jam: In a small saucepan, combine mixed berries, chia seeds, maple syrup (or honey), and lemon juice.
Cook over medium heat, stirring frequently, until berries break down and mixture thickens to a jam-like consistency (about 8 to 10 minutes). Remove from heat and cool to room temperature.
Shape chilled dough into 1-inch balls and place 2 inches apart on baking sheets.
Use your thumb or back of a small spoon to make an indentation in the center of each dough ball, without piercing through the bottom.
Fill each indentation with about 1/2 teaspoon of cooled berry chia jam.
Bake for 10 to 12 minutes until edges are lightly golden and cookies are set.
Let cookies cool on baking sheet 5 minutes before transferring to a wire rack to cool completely.
Store completely cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. Thaw frozen cookies before serving.

FreeFlourish gluten-free berry chia jam thumbprint cookies being filled

Tips

Allergen Overlap Note

Use a certified gluten-free flour blend, baking powder, vanilla, and chia seeds because shared processing lines can be an issue for celiac-safe baking. If your kitchen also handles wheat flour, wipe the counter well and use clean parchment, a clean mixer, and a separate cooling rack before shaping the dough.

Texture Expectations

These cookies should bake up tender and softly chewy, with lightly golden edges and a jam center that sets as it cools. Gluten-free dough is more delicate when warm, so let the cookies rest on the baking sheet for 5 minutes before moving them to the rack.

Dining With Non-GF Family Note

Serve these cookies on a clearly marked gluten-free platter with separate tongs so crumbs from regular cookies do not transfer. They are familiar enough for mixed-diet family snacking, and you can keep any non-gluten-free desserts on a separate tray.

Storage and Reheating

Cool the thumbprint cookies completely before storing so the berry chia centers finish setting. Keep them in an airtight container at room temperature for up to 4 days, with parchment between layers if stacking.

Freeze the cooled cookies in a single layer until firm, then transfer them to a freezer-safe container for up to 3 months. Thaw at room temperature; if you want a just-baked feel, warm them briefly in a 300°F oven for 3 to 5 minutes.

Read related guides and practical cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

No reviews yet.

Gluten-Free Berry Chia Jam Thumbprint Cookies

Recipe Details

Ingredients

Instructions