Photo by Krista Belegris.

Gluten- and Dairy-Free Jam Thumbprint Cookie Recipe From Surrey’s Plant-Based Bakery

Every family has their own special traditions around the holidays, and the quintessential holiday treat for me has always been jam thumbprint cookies. My grandmother and my mom used to make them every year and fill them with our homemade strawberry jam.

Being gluten-free during the holidays can have its challenges, but it doesn’t mean I can’t carry on my family traditions—both at Pikanik, and at home. I adapted my grandmother’s recipe, and now my own children look forward to these cookies each year.


2/3 cup vegan margarine (we use Earth Balance soy-free)

1 1/2 cups Pikanik gluten-free flour

1 teaspoon xanthan gum

1/2 cup granulated sugar

2 egg yolks

1 teaspoon vanilla extract

1/3 to 1/2 cup jam or jelly


Beat margarine on high for about 30 seconds, until it’s soft.

Add approximately half the flour, the Xanthan gum, sugar, egg yolks, and vanilla. Beat well until thoroughly combined.

Add remaining flour and beat until everything is incorporated.

Chill dough for about an hour so that it’s easier to handle (or keep it in the fridge until you need it—up to one week).

Preheat oven to 375 degrees. Shape dough into one-inch balls and place on a parchment-lined baking sheet, at least one inch apart.

Press the cookie dough balls with your thumb to make an imprint in the middle.

Bake at 375 for about 10 to 12 minutes, until lightly browned. Cool before serving.

When ready to serve, add a dollop of your favourite jam to the centre, and eat up!

This recipe from our archives was originally published on December 1, 2016. Find more local recipes here


Post Date:

December 26, 2020