Lately  have been obsessed with cookie recipes. Probably because I am a horrid baker. Good cook, bad baker. But, cookies? Cookies I can do. In fact, I have become quite the cookie baker. I decided to do a gluten-free cookie recipe because I have a few friends who are gluten-free and I love to share cookies. Also my doctor wants me cut back on the gluten, so I figure these cookies are a win-win. Besides, my family and I are OBSESSED with white chocolate. So I just had to make these white chocolate thumbprint cookies.

Gluten Free White Chocolate Thumbprint Cookies

What is Gluten-Free?

Gluten is found in grains, such as wheat, barley, rye, and a cross between wheat and rye called triticale. A gluten-free diet helps manage symptoms of celiac disease and other medical conditions associated with gluten like gluten sensitivity, wheat allergies, gluten ataxi and dermatitis herpetiformis. Gluten can cause a lot of digestive problems, which is why many people now avoid it. It can make baking tricky, but there are gluten-free flours like almond flour, buckwheat flour, oat flour and sorghum flour which you can substitute in many recipes.

What is White Chocolate?

White chocolate is a chocolate-like confection made from cocoa butter, sugar, milk solids, vanilla and lecithin. White chocolate does not contain cocoa solids so it doesn’t technically qualify as a chocolate, but is called chocolate because it has cocoa butter in it. And who really cares? It’s darn delicious.

What is A Thumbprint Cookie?

A thumbprint cookie is typically a small, easy to make butter pastry shortbread cookie with a little divet or pool in the middle (like made with your thumb) which holds some sort of a filling like a fruit preserve or really anything.

When I made my gluten-free white chocolate thumbprint cookies for my friends they flipped out. Seriously. They are that good. I promise those who are not gluten-free will love them too. They have butter and white chocolate. I mean, how bad could they be?

White Chocolate Thumbprint Cookies (Gluten-Free)

Yields: about 20 cookies

Prep: 15 minutes | Cook: 9-11 minutes | Total: 25 minutes

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 ½ cups all purpose gluten free flour
• 1 ½ teaspoons xanthan gum (omit if flour blend contains it)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup white chocolate chips
• Gel food coloring
• Optional: Sprinkles

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. Add butter, powdered sugar and granulated sugar to the bowl of a mixer. Mix on medium speed until creamy.
3. Add vanilla extract and egg to the bowl. Mix on medium speed for 1-2 minutes until combined.
4. Add salt, baking powder, flour and xanthan gum to the mixing bowl. Mix on low speed for 1 minute and then change setting to medium speed for an additional 2 minutes.
5. Moisten your hands with cold water and roll the dough into 1” balls, placing them on prepared baking sheet – 2 inches apart. If dough begins to stick to hands while working, simply wet them again under cold water and start again. Bake for 8-10 minutes or until cookies are a light golden color.
6. Remove cookies from oven and use your thumb to gently press the center of each cookie to create a well for the filling. Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
7. For the filling, melt the white chocolate in the microwave on 50% power for up to 30 seconds. Stir and continue melting at 50% power for an additional 15 seconds, repeating this process until completely melted.
8. Divide the white chocolate into separate bowls and add 1-2 drops of food coloring, stirring well to incorporate. If the white chocolate seizes up after food coloring is added, simply add a drop or two of cooking oil and stir. If this doesn’t fix the problem, microwave again on 50% power for a few seconds and stir again and the chocolate should smooth out.
9. Spoon colored chocolate into the well of each cookie, adding sprinkles immediately if desired.
10. Allow chocolate to cool and harden before serving.

Note: Cookies may be stored at room temperature in an airtight container for 3-4 days.

These cookies also freeze well. To defrost, simply remove from freezer container and place on plate on the counter until they thaw completely.

I hope you enjoy this White Chocolate Thumbprint Cookies recipe!

Yield: 20 cookies

White Chocolate Thumbprint Cookies (Gluten-Free)

Print

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 ½ cups all purpose gluten free flour
• 1 ½ teaspoons xanthan gum (omit if flour blend contains it)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup white chocolate chips
• Gel food coloring
• Optional: Sprinkles

Instructions

1.    Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2.    Add butter, powdered sugar and granulated sugar to the bowl of a mixer. Mix on medium speed until creamy.

3.    Add vanilla extract and egg to the bowl. Mix on medium speed for 1-2 minutes until combined.

4.    Add salt, baking powder, flour and xanthan gum to the mixing bowl. Mix on low speed for 1 minute
and then change setting to medium speed for an additional 2 minutes.

5.    Moisten your hands with cold water and roll the dough into 1” balls, placing them on prepared baking sheet - 2 inches apart.If dough begins to stick to hands while working, simply wet them again under cold water and start again. Bake for 8-10 minutes or until cookies are a light golden color.

6.    Remove cookies from oven and use your thumb to gently press the center of each cookie to create a well for the filling. Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

7.    For the filling, melt the white chocolate in the microwave on 50% power for up to 30 seconds. Stir and continue melting at 50% power for an additional 15 seconds, repeating this process until completely melted.

8.    Divide the white chocolate into separate bowls and add 1-2 drops of food coloring, stirring well to incorporate. If the white chocolate seizes up after food coloring is added, simply add a drop or two of cooking oiland stir. If this doesn’t fix the problem, microwave again on 50% power for afew seconds and stir again and the chocolate should smooth out.

9.    Spoon colored chocolate into the well of each cookie, adding sprinkles immediately if desired.

10.  Allow chocolate to cool and harden before serving.

Notes

Cookies may be stored at room temperature in an airtight container for 3-4 days.

These cookies also freeze well. To defrost, simply remove from freezer container and place on plate on the counter until they thaw completely.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 203Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 129mgCarbohydrates: 22gFiber: 0gSugar: 17gProtein: 2g

You might also like these recipes: How to Make Keto Flourless French Toast Sticks and Easy 6-Ingredient Chocolate Keto Crunch Bars Recipe.

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