Easy Low FODMAP Thumbprint Cookies with Jam

What Makes These Thumbprint Cookies Low FODMAP?

• Gluten-free flour blend: Using a certified gluten-free 1:1 flour keeps the structure of the cookie without the fructans found in traditional wheat flour.
• Cornstarch: A small amount of cornstarch helps create a soft, tender texture while keeping the flour blend balanced.
• Butter: In standard serving sizes, butter is low in lactose and generally well tolerated.
• Jam: Choosing a Low FODMAP-friendly jam (like strawberry or raspberry without high-fructose corn syrup) and sticking to about ½ to 1 teaspoon per cookie keeps portions gut-friendly.
• Simple sugars: Granulated sugar and brown sugar are Low FODMAP in moderate amounts and provide the classic sweet, slightly caramelized flavor.

Substitutions & Variations

• For a slightly deeper flavor, you can replace part of the granulated sugar with extra brown sugar, which adds warmth and moisture to the dough.
• If you prefer a dairy-free option, swap the butter for a plant-based stick butter alternative that is Low FODMAP and formulated for baking.
• To switch up the filling, try using a small spoonful of orange marmalade for a citrus twist!
• For a festive look, you can roll the dough balls in coarse sugar before baking, which gives the cookies a delicate sparkle and light crunch.

Tips for the Best Low FODMAP Thumbprint Cookies

• Make sure your butter is softened but not melted, as overly soft butter can cause the cookies to spread too much in the oven.
• After mixing, chilling the cookie dough for 20–30 minutes helps control spreading and keeps the thumbprint shape intact.
• When making the indent, press gently with your thumb or the back of a measuring spoon, being careful not to crack the edges too deeply.
• If the centers puff up during baking, you can carefully re-press the indent while the cookies are still warm, then add a touch more jam if needed.

Serving Ideas

• Arrange your thumbprint cookies on a holiday dessert board with dark chocolate squares and fresh strawberries for a colorful spread.
• Pair a couple of cookies with lactose-free vanilla ice cream for an easy plated dessert.
• Package these holiday cookies in small gift bags for neighbors or teachers who appreciate a thoughtful homemade treat.

FAQ’s

Can I make these ahead of time?

Can I freeze thumbprint cookies?

How do I know if my jam is Low FODMAP?

Low FODMAP Thumbprint Cookies

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These buttery thumbprint cookies have a soft, tender center with just the right amount of sweet jam, making them a simple Low FODMAP dessert that still feels classic and festive.

Servings: 24 servingsPrep: 35 minsCook: 10 minsTotal: 45 minsDifficulty: Easy

AmericanDessertIBS-friendly recipesLow FODMAP dessert

Ingredients

1 cup (2 sticks) unsalted butter, softened

1/3 cup granulated sugar

1/3 cup light brown sugar

1 large egg

1 teaspoon vanilla extract

2 1/4 cups gluten-free 1:1 flour blend

2 teaspoons cornstarch

1/2 teaspoon salt

1/2 cup Low FODMAP-friendly jam or preserves

Instructions

1

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

2

Beat in the egg and vanilla extract until fully incorporated.

3

In a separate bowl, whisk together the gluten-free flour, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

4

Line a baking sheet with parchment paper.

5

Roll dough into 1-inch balls (about 1 tablespoon) and place on the prepared baking sheet at least 2 inches apart. Gently press your thumb into the center of each ball to create an indent.

6

Chill the dough for 20–30 minutes.

7

Preheat the oven to 350°F.

8

Spoon about ½ to 1 teaspoon of jam into each indent.

9

Bake for 10–12 minutes, or until the edges are lightly golden.

10

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

Per serving

Calories
165

Fat
5.0g

Carbs
22.0g

Protein
1.0g

Fiber
1.0g

Sodium
53.0mg

Sugars
12.0g

Sat. Fat
1.0g

Notes

One serving is one cookie.
Chill Time (included in prep time): 20 minutes
Bake Time: 10–12 minutes

• Store in an airtight container at room temperature for up to 4 days.
• Freeze cooled cookies for up to 2 months in a freezer-safe container.