If you have a sweet tooth, like me, but are trying to avoid grains or refined sugar, these Paleo cookies are the perfect solution. They’re all made with whole food ingredients, and taste just as good as the traditional versions!
I have shared so many cookies here on my website over the years that I wanted to narrow it down to my very favorites , so you’ll have an easy place look the next time you need a delicious gluten-free cookie. You can’t go wrong with these!
My Favorite Paleo Cookies
1. Almond Flour Sugar Cookies
These Paleo sugar cookies are made with almond flour, and without eggs, so they’re actually vegan, too. They have an authentic taste and texture, and I love that my kids can safely taste the batter as they help me make fun cut-out shapes.
2. Paleo Chocolate Chip Cookies
These cookies are made with almond flour for a rich and buttery cookie. They almost remind me of shortbread, studded with dark chocolate chips. (To avoid refined sugar in the chocolate chips, try using a chopped chocolate bar that is sweetened with coconut sugar, or crunchy cacao nibs instead.)
3. The Healthiest Cookies Ever
These cookies are just about as healthy as a cookie can get. They’re made without flour and are naturally sweetened with dates! As odd as it might sound, they actually remind me of the “Soft Batch” cookies I grew up eating, which were my favorites!
4. Matcha Mint Chocolate Chip Cookies
These cookies are a fun way to sneak some extra matcha into your day. I love their bright green color and the subtle mint flavor. I like to add some dark chocolate chips at times, but you could also use cacao nibs for a sugar-free option.
5. Double Chocolate Paleo Cookies
These double-chocolate cookies are almost brownie-like, with a rich flavor and chewy texture. I love that they’re naturally sweetened with dates and happen to be egg-free, too.
6. Paleo Gingerbread Cookies
Gingerbread cookies are one of my favorite holiday treats! I always look forward to cutting them out and decorating with a fun frosting. (Try this Coconut Sugar Icing for a naturally sweetened option.)
7. Coconut Flour Chocolate Chip Cookies
If you need to avoid almond flour, these coconut flour cookies make an excellent alternative. They almost remind me of a mini muffin top, with a light and fluffy texture.
8. Almond Flour Thumbprint Cookies
These thumbprint cookies are bursting with almond flavor, and are complimented perfectly with a quick cherry jam in the center. I imagine you could use any other jam you like, though!
9. Paleo Shortbread Cookies
One of the first grain-free cookies I ever tried were these Paleo shortbread cookies, and they are still one of my favorites. They are incredibly easy to make with a rich and buttery flavor.
10. Harvest Breakfast Cookies
Who says you shouldn’t have cookies for breakfast? This recipe is grain-free, nut-free, and naturally sweetened with fruit for a healthy option you can reach for anytime of the day. It’s even AIP-friendly, for those with special dietary needs.
11. Paleo Snickerdoodle Cookies
What separates a Snickerdoodle cookie from a sugar cookie? Creamy of tartar gives these grain-free cookies their signature tangy flavor, and then they’re topped with plenty of cinnamon for a sweet and spicy flavor.
12. Cashew Butter Cookies
There’s something about using cashew butter as the base of these cookies that makes them extra-buttery and delicious. I love that this recipe is flourless, and naturally sweetened with coconut sugar!
Grain-Free Cookie Recipes
I hope that these grain-free cookie recipes will prove helpful for any special dietary needs you or your family may have. We always keep a batch of these stored in the freezer for when a sweet craving strikes.
In fact, my husband prefers eating most grain-free cookies directly from the freezer for an extra-crispy and crunchy cookie. I highly recommend you try it!
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Reader Feedback : What’s your favorite type of cookie? (Healthy or otherwise!)
Almond Flour Thumbprint Cookies are filled with your favorite jam for an easy gluten-free cookie. They couldn’t be easier to make!
Why You’ll Love Them
They’re easy to prepare. This recipe calls for just one type of flour, and you can stir the cookie dough together in one bowl. They will be baking in the oven before you know it!
You can make multiple flavors. If you love variety, you can use a mix of jam flavors to make several different options. Try apricot jam, strawberry or raspberry jam, or you could even use melted chocolate in the center for a non-fruit Christmas cookie.
They’re gluten-free & vegan. If you need a dairy-free, egg-free, or grain-free option to serve during the holiday season, this recipe checks all of those boxes!
They taste amazing. The combination of tender almond cookies and tart jam make this dessert just as delicious as the traditional version made with white flour.
Ingredients You’ll Need
These gluten-free thumbprint cookies are made with blanched almond flour, coconut oil, maple syrup, and baking powder. The cookie dough can be stirred together in minutes!
To keep this recipe naturally sweetened, use homemade chia seed jam . For convenience, you can also use your favorite store-bought option.
Raspberry jam and orange marmalade pair perfectly with the added almond flavor!
Make Almond Flour Thumbprint Cookies
Preheat the oven to 350ºF and line a large baking sheet with parchment paper.
In a large mixing bowl, combine:
- 2 cups blanched almond flour
- 1/4 cup melted coconut oil
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
Stir well until the dough looks thick and slightly sticky.
Use a tablespoon or 1-ounce cookie scoop to scoop the dough, and roll each between your hands. Place the balls on the prepared baking sheet, about 1 to 2 inches apart.
Press your thumb into the center of each ball, creating an indentation for the jam to go into.
- Add a heaping 1/2 teaspoon of jam into the center of each cookie.
Bake the cookies at 350ºF for 12 to 15 minutes, until the edges look golden brown.
When you remove the paleo thumbprint cookies from the oven, they will be very soft, but they will firm up as they cool.
Let them cool on the pan for at least 15 minutes, then transfer them to a wire rack to finish cooling completely. They will have a slightly crisp outside and a soft, tender texture in the center under the jam.
Once the cookies are cool, serve them at room temperature, or store them in an airtight container in the fridge for up to 2 weeks.
Looking for more almond flour cookie recipes? Try Almond Flour Chocolate Chip Cookies , Vegan Gingerbread Cookies , and Almond Flour Sugar Cookies .
IngredientsUS CustomaryMetric1x2x3x
- 2 cups blanched almond flour
- ¼ cup melted coconut oil
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 3 tablespoons jam of choice
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper. In a large bowl, combine the almond flour, coconut oil, maple syrup, vanilla extract, almond extract, baking powder, and salt. Stir well, until the dough looks thick and slightly sticky.
- Use a tablespoon to scoop the dough then roll it between your hands to form a ball. Place the ball on the prepared baking sheet, and repeat with the remaining dough forming 18 balls. Arrange them about 2 inches apart on the baking sheet.
- Press your thumb into the center of each ball, creating an indentation. Add a ½ teaspoon of jam into the center of each cookie. Bake at 350ºF for 12 to 15 minutes, until the bottom edges of the cookie start to look golden.
- The cookies will feel very soft to the touch when you remove them from the oven, but they will firm up as they cool on the pan. Let them cool on the pan for at least 15 minutes, then transfer them to a wire rack to finish cooling completely. Serve the cookies right away, or store them in an airtight container in the fridge for up to 2 weeks.
