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Gluten-Free Chocolate Cherry Thumbprint Cookies

Gluten-free Chocolate Cherry Thumbprint Cookies are soft and moist. The nestled cherry and the chocolate glaze makes this cookie totally decadent! Perfect for the holidays, parties or as a special treat.
Course Dessert
Cuisine American
Keyword chocolate cherry cookies, gluten-free cookies, gluten-free thumbprint cookies
Prep Time 15 minutes
Cook Time 10 minutes
chill dough 15 minutes
Total Time 25 minutes
Servings 36
Calories 118kcal
Author Audrey from Mama Knows Gluten Free



  • 1 1/2 cups gluten-free flour I like Pillsbury gluten-free
  • 1/4 teaspoon  xanthan gum leave out if your flour already has it
  • 1/2 cup butter softened
  • 1 cup sugar
  • 1 egg room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon  baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract
  • 1 10 oz jar maraschino cherries


  • 1 cup of mini chocolate chips
  • ½ cup sweetened condensed milk
  • 1/4 teaspoon almond extract
  • 4-6 teaspoons  maraschino cherry juice


  • Preheat oven to 350 degrees.
  • In a large bowl stir together gluten-free flour, xanthan gum (leave out if your flour has it already) cocoa, salt, baking soda and baking powder.
  • In a large bowl using a mixer cream butter and sugar until fluffy.
  • Add egg and pure vanilla extract and beat well.
  • Gradually add flour mixture, beating until well blended.
  • Chill dough in the refrigerator for 10-15 minutes.
  • Cut the maraschino cherries in half, unless you want a big cherry flavor then use the whole cherries. Keep the cherry juice for the glaze.
  • Shape dough into 1” balls and place on a parchment lined cookie sheet. I like to use my cookie scoop, it makes the perfect size ball and it's much easier than doing by hand.
  • Using the back of 1/4 teapoon or your thumb, press down the center of each ball to make a cherry sized cavity.
  • Place 1/2 cherry in each cavity. (If you want a big cherry flavor use the whole cherry).
  • Bake for 10 minutes. Cool on wire rack.
  • In a small saucepan, combine the mini chocolate chips and sweetened condensed milk and heat on low until the chocolate is melted.
  • Stir in almond extract and 4 teaspoons of the cherry juice until well blended and keep on a very low heat.
  • Spoon 1/2 teaspoon of chocolate glaze on each cookie, spreading to cover the cherry.
  • Glaze may need to be thinned with additional cherry juice until all cookies are covered.
  • Store in an airtight container.
  • Enjoy!


Calories: 118kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 60mg | Potassium: 40mg | Fiber: 1g | Sugar: 14g | Vitamin A: 110IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 0.5mg
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