Our Low FODMAP Thumbprint Cookies are a very lightly sweetened sugar cookie, to allow the sweet jam or jelly filling to be the star. The cookie dough is easily rolled into balls by hand, and a small teaspoon helps place the jam where you want it.
Many thumbprint cookie recipes contain nuts, and we might develop one like that in the future, but we wanted to create a nut-less one for those of you who steer clear of them.
Sweet – But Not Too Sweet
This dough is purposefully not too sweet, because jam typically is very sweet, and this approach creates balance.
Frequently Asked Questions
You need to make an indentation for the jam and in theory, could use your thumb. In practice, however, that doesn’t make a very neat, circular impression. I like to use the round handle end of a wooden spoon or kitchen implement (which must have a circular handle, not a flat one). In the photo below you can see I used a wooden honey dipper.
Better Batter Flour contains pectin and acts very differently from other flours. I find that in this kind of recipe, it holds its shape very well and remains a very nice, pale color, which accents the jam even further. I recommend using it.
If you have Better Batter Flour around, you can put it to great use with our Cinnamon Rolls and Sticky Pecan Buns.
Rest assured that when I tell you to use an ingredient, it is there for a reason. This recipe works best made as presented, with the xanthan.
Monash University has lab tested strawberry jam, raspberry jam and orange marmalade and they all have a 2 Australian tablespoon low FODMAP serving sizes. Any of these work wonderfully in our Low FODMAP Thumbprint Cookies. I like to use more than one flavor.
If you want to use strawberry or raspberry jelly, you can; simply approach the same way.
How To Make Thumbprint Cookies
Preheat your oven to 325°F (165°C). Line a half sheet pan with parchment paper; set aside.
Whisk together the flour, xanthan gum and salt in a small bowl to aerate and combine; set aside.
Beat butter till creamy with an electric mixer. (I use the flat paddle in my stand mixer).
Beat in confectioners’ sugar and vanilla until creamy and combined, then beat in egg yolk.
Now beat in the dry mixture in 2 batches and keep beating just until combined.
Place the ¼ cup (50 g) sugar in a small bowl. Use a small scoop, a teaspoon or just use your fingers to break off pieces of dough and roll them into balls about 1-inch (2.5 cm) in diameter. Roll balls in the sugar to coat completely, then place on prepared pan, evenly spaced apart.
Use your fingers (or thumb) or the round dowel end of a wooden spoon (or other kitchen implement), to create the hole to hold the jam. Press into the cookie going about three-quarters of the way in and down and wiggle your finger or implement around a bit to produce breadth in the circle you are creating.
If the jams or marmalade are stiff, you can soften by zapping very briefly in the microwave. Use the tip of a small teaspoon to spoon the jam into each indentation, right up to the top.
Bake for about 9 to 11 minutes, or until just beginning to brown on the flat bottoms of the cookies, and along the bottom edges. When you remove the pan from the oven, if some of the cookies look like they need more jam (sometimes it settles), simply add some quickly while cookies are still warm. Cool pan on rack. Store cookies in single layers, separated by parchment, in airtight containers for up to 5 days. They can last longer but the jam might soften them up a bit. You can try freezing them.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
- Dairy: The low FODMAP diet is not a dairy-free diet. It is however, low in lactose. Many dairy ingredients are low in lactose, such as heavy cream and many cheeses.
- Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
- Raspberry Jam: Monash University has lab tested raspberry jam and it is low FODMAP at 2 Australian tablespoons or 40 g. Moderate for FODMAPs at 45 g.
- Strawberry Jam: Monash University has lab tested two kinds of strawberry jam. Strawberry Jam made with no high fructose corn syrup is low FODMAP at 2 Australian tablespoons or 40 g. Strawberry Jam made with high fructose corn syrup is low FODMAP at ½ Australian tablespoon or 10 g.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Low FODMAP Thumbprint Cookies
Our Low FODMAP Thumbprint Cookies are a very lightly sweetened sugar cookie, to allow the sweet jam or jelly filling to be the star. The cookie dough is easily rolled into balls by hand, and a small teaspoon helps place the jam where you want it. Many thumbprint cookie recipes contain nuts, and we might develop one like that in the future, but we wanted to create a nut-less one for those of you who steer clear of them.
Low FODMAP Serving Size Info: Makes about 20 cookies; 10 servings; serving size 2 cookies
Ingredients:
- 1 ¼ cups (188 g) low FODMAP gluten-free all-purpose flour blend, such as Better Batter
- 1/8 teaspoon xanthan gum
- Pinch salt
- ½ cup (113 g; 1 stick) unsalted butter, at room temperature, cut into pieces
- ⅓ cup (30 g) sifted confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk, at room temperature
- ¼ cup (50 g) sugar
- ½ cup (140 g) strawberry or raspberry jam, or orange marmalade (or a selection)
Preparation:
-
Preheat your oven to 325°F (165°C). Line a half sheet pan with parchment paper; set aside.
-
Whisk together the flour, xanthan gum and salt in a small bowl to aerate and combine; set aside.
-
Beat butter till creamy with an electric mixer. (I use the flat paddle in my stand mixer). Beat in confectioners’ sugar and vanilla until creamy and combined, then beat in egg yolk. Now beat in the dry mixture in 2 batches and keep beating just until combined.
-
Place the ¼ cup (50 g) sugar in a small bowl. Use a small scoop, a teaspoon or just use your fingers to break off pieces of dough and roll them into balls about 1-inch (2.5 cm) in diameter. Roll balls in the sugar to coat completely, then place on prepared pan, evenly spaced apart.
-
Use your fingers (or thumb) or the round dowel end of a wooden spoon (or other kitchen implement), to create the hole to hold the jam. Press into the cookie going about three-quarters of the way in and down and wiggle your finger or implement around a bit to produce breadth in the circle you are creating.
-
If the jams or marmalade are stiff, you can soften by zapping very briefly in the microwave. Use the tip of a small teaspoon to spoon the jam into each indentation, right up to the top.
-
Bake for about 9 to 11 minutes, or until just beginning to brown on the flat bottoms of the cookies, and along the bottom edges. When you remove the pan from the oven, if some of the cookies look like they need more jam (sometimes it settles), simply add some quickly while cookies are still warm. Cool pan on rack. Store cookies in single layers, separated by parchment, in airtight containers for up to 5 days. They can last longer but the jam might soften them up a bit. You can try freezing them.
Notes:
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
• Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
• Dairy: The low FODMAP diet is not a dairy-free diet. It is however, low in lactose. Many dairy ingredients are low in lactose, such as heavy cream and many cheeses.
• Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
• Raspberry Jam: Monash University has lab tested raspberry jam and it is low FODMAP at 2 Australian tablespoons or 40 g. Moderate for FODMAPs at 45 g.
• Strawberry Jam: Monash University has lab tested two kinds of strawberry jam. Strawberry Jam made with no high fructose corn syrup is low FODMAP at 2 Australian tablespoons or 40 g. Strawberry Jam made with high fructose corn syrup is low FODMAP at ½ Australian tablespoon or 10 g.
• Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
