Almond Butter Thumbprint Cookies (Gluten-Free)

These soft and tender almond butter thumbprint cookies are rolled in sugar and crowned with dark chocolate kisses. This gluten-free version bakes up perfectly thanks to a balanced custom flour blend measured precisely for this batch.

Perfect for holidays, gifting, or a cozy afternoon treat.

🧾 Ingredients

Dry Ingredients

• 101 g superfine white rice flour

• 38 g cornstarch

• 32 g tapioca starch

• 29–30 g nonfat dry milk powder

• 6 g potato starch

• 4 g xanthan gum

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

Wet Ingredients

• ½ cup (113g) butter, softened

• ¾ cup (180g) smooth almond butter

• ⅓ cup (67g) granulated sugar

• ⅓ cup (67g) light brown sugar

• 1 large egg, at room temperature

• 2 tablespoons coconut milk

• 1 teaspoon vanilla extract

Finishing

• 48 Hershey’s dark chocolate kisses, unwrapped

• Extra granulated sugar, for rolling

🍪 Instructions

1. Prep the oven

Preheat oven to 350°F (177°C).
Line two baking sheets with parchment or silicone mats.

2. Whisk dry ingredients

In a medium bowl, whisk together:

• superfine white rice flour

• cornstarch

• tapioca starch

• nonfat dry milk powder

• potato starch

• xanthan gum

• baking powder

• baking soda

• salt

Set aside.

3. Cream butter, sugars, and almond butter

In a stand mixer or with a hand mixer, beat the butter, granulated sugar, and brown sugar until creamy.
Add the almond butter and continue mixing until light and fluffy, about 3 minutes.

4. Add egg, milk, and vanilla

Mix in the egg, coconut milk, and vanilla until smooth.

5. Add dry ingredients

Reduce mixer speed to low and slowly incorporate the dry mixture, mixing just until combined.
(Chill 1–2 hours if you want slightly firmer dough, but it’s not required.)

6. Form the cookies

Scoop dough and roll into 1-inch balls.
Roll each in granulated sugar and place 2 inches apart on the baking sheets.

7. Add chocolate kisses

Press one Hershey’s kiss into the center of each dough ball.

8. Bake

Bake for 7–10 minutes, or until cookies puff and the edges begin to set.
Do not overbake — they stay softer if pulled early.

9. Cool

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

📦 Storage

• Room temperature: 4–5 days in an airtight container

• Freezer: Up to 3 months, well wrapped