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Gluten-free Orange thumbprint cookies

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These gluten-free orange thumbprint cookies combine crumbly dough with a zesty orange marmalade filling on the top. The cookies are sweet, buttery, fruity and completely addictive!

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Gluten-free orange thumbprint cookies

We know you'll love these orange thumbprint cookies, made with a mix of three gluten-free flours and topped with refreshing orange marmalade.

Our orange thumbprints are buttery, sweet, fruity and absolutely melt in your mouth. Crumbly cookie dough, with a slightly coconut taste, pairs great with the citrus aroma from grated orange zest and orange marmalade.

Gluten-free orange thumbprint cookies

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What you'll need for making gluten-free thumbprint cookies

These cookies are completely gluten-free thanks to the millet, almond and coconut flours we used in the recipe. The combination of these flours, along with demerara sugar, makes them super tasty and gives them a nice crumbly texture.

Millet flour is the base with its mild flavour and fine texture while almond flour adds nuttiness to the cookies. A small amount of coconut flour adds a scent of this tropical flavour to the cookies which goes well with the orange aroma. Each of these flours can be found at organic food stores. 

Gluten-free orange thumbprint cookies

how to make gluten-free orange thumbprint cookies

making the dough

This recipe is so easy to make and you will need only 10 minutes to whip up the dough. First, combine millet, almond and coconut flours together with baking powder and some salt in a medium bowl.

Place the softened butter and demerara sugar in a large bowl and beat with an electric hand mixer on a medium speed for a few minutes. You will notice that demerara sugar has coarse texture and won't dissolve completely once combined with butter. Add the egg, vanilla extract and grated orange zest and beat on a high speed for 2 - 3 minutes.

Add half of the flour and mix on a low speed for a minute, then add the rest and beat for another minute. The dough will be soft and sticky. Place it in the fridge for about 20 minutes, so it can set and the coconut flour has time to absorb liquid.

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shaping & Baking cookies

Scoop out rounded tablespoons of dough and roll into a ball. You can also use a small cookie scoop to measure the dough, which makes it really easy to get uniformly sized cookies. Place the balls on a prepared baking tray and gently press the thumbprint into each ball. Instead of using your thumb, you could also use the handle of a wooden spoon.

Gluten free orange thumbprint cookies

Bake the cookies for 5 minutes, then remove the tray from the oven. You will notice that the cookies have puffed up and lost some of indentation, so use the end of spatula to make an indent again into the warm cookies. Use a teaspoon to top each cookie with some orange marmalade.

Return to the oven and bake for another 4 - 5 minutes or until the cookies start to become lightly brown. At this point, they will be very soft, so leave them on the baking tray for another 4 - 5 minutes before transferring them to a wire rack to cool completely until serving.

Gluten-free orange thumbprint cookies

substitutions in this recipe

For these cookies we used orange marmalade but feel free to use any other marmalade or jam of your choice - strawberry, blueberry, mixed berry, apricot, peach... We think that they would also be great filled with lemon or orange curd!

storing gluten-free orange thumbprint cookies

These gluten-free cookies stay fresh in an airtight container for 3 - 4 days. Baked cookies freeze well - up to 3 months. Cookie dough freezes well too, up to 3 months. Allow the dough to thaw overnight in the fridge then continue to bake them. 

Looking for more gluten-free recipes?

For more cookie inspiration, take a look at our collection of yummy cookie recipes. Also check out our selection of interesting gluten-free cookies, too.

Gluten-free orange thumbprint cookies

shop kitchen essentials for this recipe

Kitchen Scale | Mixing Bowls | Electric Hand Mixer | Measuring SpoonsBaking Tray | Baking Paper Sheets | Cooling Rack | Cookie Spatula

orange thumbprint cookies

MAKES: 24 cookies
COOKS IN: 30 minutes plus cooling time


  • 105g (3/4 cup) millet flour
  • 100g (1 cup) almond flour
  • 30g (1/4 cup) coconut flour
  • 1 teaspoon baking powder (gluten-free)
  • 1 pinch of salt
  • 126g (9 tbsp) butter, at room temperature
  • 65g (1/3 cup) demerara sugar
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated orange zest
  • 100g (5 tbsp) orange marmalade


  1. Preheat the oven to 175°C (347°F) 10 minutes before baking. Line baking tray with baking paper.

  2. Combine millet, almond and coconut flours together with baking powder and salt in a medium bowl. 

  3. Beat softened butter and demerara sugar using electric hand mixer on a medium speed until creamy. Add egg, vanilla extract and grated orange zest and continue to mix on a high speed for a few minutes.

  4. Add dry ingredients in two additions, mixing on a low speed just until incorporated. The dough will be quite soft and sticky. Place it in the fridge for about 20 minutes to set.

  5. Remove from the fridge and scoop the dough into 2-cm balls using a teaspoon. Roll between the palms into balls and place on the prepared baking tray leaving some space between. Using your thumb or the end of a wooden spoon, gently press an indentation into the centre of each ball. 

  6. Bake for 5 minutes then remove from the oven and using the end of a spatula press gently again into the centre of each cookie and top each cookie with orange marmalade.

  7. Return to the oven and continue to bake for another 4 - 5 minutes. Cookies should be lightly brown. Let the cookies, which will be very soft, cool for 4 - 5 minutes on the baking tray then remove them to a wire rack to cool completely. 

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