Gluten-Free Lemon Thumbprint Cookies

These soft and chewy gluten-free lemon thumbprint cookies are sure to perk up your day!

I’m so over winter come December 26th. It’s dark and gloomy and once the glow of Christmas is over and done with, I need something to brighten my mood. Bright and cheery lemon goodies always do the trick!

These cookies are great on their own but the lemon curd sends them over the top. There’s lemon extract and zest in the cookie dough but the real lemony kick comes from the puckery lemon curd.


In some of the cookies, I used this homemade lemon curd and in a few I used store bought lemon curd that was more translucent and jam-like looking. Both were delicious so feel free to use either one! Jam would also work well here, but make sure to use jam and not jelly, which isn’t nearly as thick. I’m thinking that raspberry jam would be amazing!

I’m pretty excited to play around with the zest and extracts in this recipe. Lime zest, lime curd and coconut extract are sounding pretty good right now. Hand me a tropical drink and I’ll be set! Or if you want something more typically wintry – orange zest, extract and curd.

gluten-free-lemon-curd-thumbprint-cookies-3I used a combination of almond and coconut flours to create a soft and chewy texture that rivals any all-purpose flour cookie. If you only have almond meal on hand, you can use that, but your cookies will have little brown flecks of almond skin. And as always with coconut flour, there’s no substitute. If you eat gluten-free, you should definitely pick some up to try it out – and to make these cookies! You won’t regret it.

If these cookies aren’t enough to convince you to buy coconut flour, how about Jamie’s lemon cheesecakes in a jar? They look absolutely glorious and can also be made gluten-free if you use gluten-free graham crackers.

So what are you doing to combat the post-Christmas winter blues? I’d love to know!

Gluten-Free Lemon Thumbprint Cookies

Yield: 32 cookies

Prep Time: 20 minutes

Cook Time: 11 minutes


2 cups blanched almond flour
1/4 cup coconut flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tablespoon lemon zest (from 1 lemon)
1 teaspoon lemon extract
1/3 cup lemon curd*
powdered sugar, optional


1. In a medium mixing bowl, stir together the almond flour, coconut flour, sugar, baking powder and salt. Set aside.

2. In another medium mixing bowl, stir together the melted butter, egg, lemon zest, and lemon extract.

3. Add the dry mixture to the wet and stir just until combined. The dough will feel quite wet. Let it sit for 10 minutes to allow the coconut flour to absorb the liquid while the oven preheats.

4. Preheat the oven to 350 degrees F and line a cookie sheet with a piece of parchment paper.

5. Roll the dough into 1" balls and place 2" apart on the prepared cookie sheet. The dough will feel quite greasy.

6. Bake the cookies for 6 minutes and remove from the oven.

7. Using the rounded part of a 1/2 teaspoon measuring spoon, make an indentation about 3/4 of the way down into each cookie.
Fill each indentation with 1/2 teaspoon of lemon curd. Be sure not to overfill them.

8. Return the pan to the oven and bake for another 5-7 minutes or until the cookies feel like they have a firm outer layer. The cookies shouldn't brown around the edges - just on the bottom.

9. Let the cookies, which will be very soft at this point, cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely. The parchment paper may be a little greasy, but the cookies will not be.

10.Refrigerate in an airtight container for up to 4 days. Dust with powdered sugar before serving, if desired.


* I've never seen lemon curd containing gluten but if you eat gluten-free, please check the ingredients label on your jar to ensure that your lemon curd doesn't have gluten.

by Erin Dooner

Hi there! I'm Erin and I'm the blogger behind Texanerin Baking, which focuses on making healthier desserts that taste just as delicious and decadent as their unhealthy counterparts. I also firmly believe that no meal is complete without at least a little dessert and that we'd all be a bit happier if we'd just indulge in more cheese and carbs.

more by Erin »

36 Responses to “Gluten-Free Lemon Thumbprint Cookies”

  1. Kathleen @ yummy crumble — January 27, 2015 at 10:24 am

    These look fantastic! I’m obsessed with lemon curd and the fact that these are gluten free are amazing:)


  2. Ilona @ Ilona's Passion — January 27, 2015 at 7:34 pm

    Looks yum! I love the almond flour in them:)


  3. Sarah @ SnixyKitchen — January 29, 2015 at 2:55 am

    These sunny lemon curd cookies brighten up the dark wintry mood for sure! I’ve still never baked with coconut flour, but it’s on my to-do list. So are these cookies!


    • Erin @ Texanerin Baking — January 31, 2015 at 8:20 am

      I hope that you’ll get a chance to try baking with coconut flour! I really didn’t like it at the beginning. But after I while, I figured out that treats made with mostly almond flour and a little coconut flour are amazing!

  4. Catherine — February 1, 2015 at 11:16 pm

    I do love lemon desserts and these cookies look wonderful.


  5. Lara — February 7, 2015 at 2:37 am

    Made these with vanilla paste instead of lemon extract, baking soda instead of powder (I cant have baking powder) and raspberry jam to centers….Yum! Turned out great. Thankyou.


    • Jamie — February 8, 2015 at 6:49 pm

      I’m so glad you enjoyed the recipe. Thanks for stopping by.


  6. Amber Cook — February 12, 2015 at 12:25 pm

    I know these are probably much healthier with almond and coconut flour, but do you think they would work okay with all purpose flour?


    • Erin @ Texanerin Baking — February 13, 2015 at 4:35 am

      Unfortunately not. Almond flour and coconut flour aren’t really interchangeable with any other flours except for other nut flours. I suggest finding a thumbprint cookie recipe that uses all-purpose flour and adding some curd instead of jam. But be sure to pre-bake them a little before adding the curd (like I do in this recipe!) I hope that helps. :)

  7. Preety mohata — August 2, 2015 at 1:03 pm

    hey can i use any thing instead of lemon curd, i want to make them for my daughter


    • Erin — August 2, 2015 at 1:08 pm

      You can use any type of jam in its place. I hope your daughter will enjoy them!

  8. Eva D — December 4, 2015 at 11:30 am

    I use an all purpose gluten free flour . Can I replace the almond and coconur flour with equal amounts of the gluten free flour that I use?


    • Erin — December 4, 2015 at 5:28 pm

      I’m afraid not. Nut flours aren’t really interchangeable with other flours. Sorry about that!

  9. Shauna — December 13, 2015 at 4:15 pm

    Do these cookies freeze well?  I’ve made them at home and loved them so I wanted to make some ahead to take with when we go to visit family this Christmas.  


    • Erin — December 13, 2015 at 9:53 pm

      I haven’t tried it myself but I think they freeze well. So happy you liked them and want to share them with family. :) Thanks for your feedback!

  10. Debrah — December 15, 2015 at 2:28 pm

    Can the lemon zest be left out of this recipe? I’m looking to make the traditional recipe with the Hersey kiss in the center.


    • Erin — December 15, 2015 at 9:37 pm

      It can be left out but they won’t be very flavorful. I think the traditional ones with Hershey’s Kisses are actually peanut butter flavored so maybe you could find a gluten-free peanut butter thumbprint if that’s what you’re after. :)

  11. Lisa — December 21, 2015 at 4:19 pm

    Is there anything that could be substituted for the egg? I’m allergic to eggs, among several other things, and it is next to impossible for me to find vegan, gluten free, yeast free recipes. Thanks.


    • Erin — December 23, 2015 at 9:48 pm

      I unfortunately haven’t tried an egg-free version. I have made these gluten-free lemon cookies which are egg-free, but I haven’t tried them in thumbprint format. Perhaps you could try that? And so sorry for my slow reply!

  12. Emma — February 26, 2016 at 11:32 am

    Hi Erin, Do you think these would work with coconut sugar and coconut oil (instead of regular sugar and butter?). Thanks for your great recipes! Emma


    • Erin — February 26, 2016 at 12:25 pm

      Hi there! You can use 7 tablespoons of coconut oil in place of the butter but using coconut sugar would result in a darker, caramel-ish taste that I personally don’t think would go well at all with the lemon. Thanks for your comment!

  13. Judee @Gluten Free A-Z Blog — April 19, 2016 at 8:30 am

    Saw these on Pinterest and had to pop over to tell you how fabulous they look. What a beautiful butter cookie and GF too. Pinning it for Passover..


    • Erin — April 19, 2016 at 8:33 am

      I hope you’ll get a chance to try out the cookies. :) Thanks for taking the time to visit and comment!

  14. Pjlee — April 21, 2016 at 10:45 pm

    How about using stevia.  Have you tried it. Or Pyure which is stevia and erythritol??


    • Erin — April 22, 2016 at 12:13 am

      I’m sorry but I haven’t tried it! I don’t have any experience with those sweeteners so I really have no idea if they’d work. If you do try them out, I hope you’ll enjoy the cookies!

  15. LJenks — June 22, 2016 at 8:57 am

    Will you please share your lemon curd recipe? I can’t seem to find it and I’ve never made curd before.


  16. Barb — October 10, 2016 at 7:35 pm

    Adjusting to vanilla and then Nutella to fill


    • Erin — October 11, 2016 at 8:17 am

      That sounds delicious! Thanks for the idea. :)I hope you’ll enjoy the cookies.

  17. Julie — March 19, 2017 at 12:38 pm

    If u use a sugar substitute (is Stevia or like) would u use the same amount?


    • Erin — March 19, 2017 at 3:50 pm

      I don’t have much experience with sugar subs so I’m afraid I’m not sure. There should be a recommendation on the back of the bag on how to use it. I hope you’ll enjoy the cookies!

  18. Shannon — May 26, 2017 at 1:09 am

    Is it possible to not use the coconut flour (meaning I would just use 2 1/4 cup almond flour)? I have a friend who is extremely allergic to coconut, but I’d love to be able to make these for a party.


    • Erin — May 26, 2017 at 1:15 am

      Unfortunately, coconut flour isn’t interchangeable with any other flour as it’s so much more absorbent. So just using more almond flour won’t work. Sorry about that!

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