Now, Why This Recipe and What Makes It Special?

These are our Gluten-free Apricot Thumbprint Cookies, and they mean a lot to me. They offer that rare feeling of being included—being able to enjoy something delicious without worrying about gluten, soy, or additives. These cookies are soft, chewy, and built for everyone, especially those of us with food intolerances.

This almond flour-based cookie comes together in about 20 minutes. It's quick, beautiful, and filled with flavor. The rum extract adds a surprising roundness that elevates it beyond the typical almond or vanilla cookie. We stepped out of the comfort zone with this one, and it absolutely paid off.

Pairing apricot jam with rum extract and almond flour turned out to be a winning trio. It’s not overly sweet—the honey adds just enough—but the cookie still bursts with flavor. The jam brings a bright, tangy balance, and when it hits your taste buds, there’s a little moment of surprise. The depth of the almond flour and richness of the butter make it feel indulgent, and yet it’s light, satisfying, and totally approachable.

What’s also great is the extract-based flavoring. There’s no alcohol in the recipe, just that essence of rum which makes the cookie feel elegant without affecting the texture or adding any real complexity to the process. It’s easy to make, but the result feels anything but simple.

These cookies are soft and chewy, not crumbly, with a center of sweet jam that feels like the cherry on top (except apricot!). They hold together beautifully and look like something out of a boutique bakery case. If you’re hosting or need a quick dessert that impresses, this is it.

And best of all, they’re gluten-free, soy-free, and gum-free. No xanthan gum, no psyllium husk—just almond flour, honey, and a few pantry staples. It’s one of my go-to recipes, not just for how easy it is, but because it delivers every single time.

Ingredient Call-Outs and Swaps

Alright, here are the ingredient call-outs, swaps, and all the lessons I picked up along the way.

Swaps & Suggestions

• Infused Butter: Want to add some seasonal warmth? Infuse your melted butter with a cinnamon stick—just strain it before using. It adds beautiful depth without altering structure.

• Spices: Add a touch of ginger for a subtle spice kick. It pairs well with the honey and rum and brings in a cozy element.

• Jam Options: No apricot? Use whatever you’ve got. Fig, guava, raspberry—they all work well. Each one creates a slightly different cookie experience but stays harmonious with the almond and rum notes.

• Shape Shifts: Don’t want to do thumbprints? Flatten the dough balls and press with a fork for a crisscross pattern like peanut butter cookies. You could also shape them into bars and drizzle icing over the top instead of filling them with jam.

Lessons Learned

1. More Butter = Better Texture: I originally used less butter, but increasing it slightly gave the cookies a smoother surface and a richer texture. Less butter results in more cracks and a rougher surface—if that’s your style, you can dial it back a bit.

2. Spoon Dents: Use a damp measuring spoon (I prefer ½ tablespoon) for the thumbprint indent. Keep a wet towel nearby to re-dampen the spoon between uses to avoid sticking.

3. Cooling Tip: Once baked, don’t leave the cookies on the tray. Let them cool for about a minute, then transfer to a cooling rack. Leaving them on the tray causes the bottoms to overbake due to residual heat.

4. For More Browning: If you like your cookies a little more golden, bake them for 12 minutes instead of 10. But remember—residual heat continues to cook them once they’re out, so monitor closely.

5. Weighing Dough: Use a kitchen scale to divide the dough evenly. This recipe makes 12 cookies; I usually get about 28.5 grams per cookie. That consistency gives you beautiful, uniform cookies.

6. Storage: Keep them airtight on the counter for up to three days. They’re even better the next day when the flavors deepen.

How to Make It Your Own

These cookies are easy to make your own:

• Add Crunch: Finely chop and toast pistachios or almonds, then fold them into the dough. They'll add texture and enhance the almond profile without altering the cookie’s shape.

• Bake into Bars: Line a square cake pan with parchment paper, press in the dough, and bake as a slab. Let cool, then slice into bars. It’s a whole new format that still tastes amazing.

• Make Sandwich Cookies: Roll and flatten the dough slightly before baking. Once cooled, pipe almond butter or another nutty filling between two cookies. The result is like a soft macaron—rich, delicate, and deeply satisfying.

• Glaze Instead of Jam: If you skip the thumbprint filling, you can glaze the tops post-bake. Try a lemon or rum glaze to play up the existing flavors.

Summary Notes:

Whatever direction you take, this cookie is endlessly adaptable. Keep the base, change the fillings or shapes, and play around with spices or nuts. It’s a cookie that’s simple at its core but flexible enough to suit your style.

If you try it, let us know in the comments—we’d love to hear how you made it your own or how it turned out. These cookies are always a joy to make, and even more of a joy to share.