Gluten-Free, Dairy-Free Jam Crumble Cookie Squares

Not all cookies are created equally. In fact, these cookie squares are part crumbly shortbread and part chewy jam-filled thumbprints. But, I’d have to admit that the best part is that you can make them with any filling—your favorite jam or preserves, or even salted dulce de leche, lemon curd or my dairy-free knockoff nutella. I like to make the cookies year-round, swapping in different flavors for each season. My kids like them any way they come out of the oven.

If you’re wondering why I’ve added a bit of baking soda to the recipe, it’s there to give the cookies their golden-brown color. This is especially helpful in butter-free, gluten-free baked goods. If you have any leftover cookies, just store them in an airtight container between sheets of parchment paper or wax paper.

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.



  1. Carol on December 16, 2012 at 3:21 pm

    Hi Silvana, Besides being gluten-free our daughter is allergic to almonds. Can I substitue something else? I’m a great-grandmother just starting out with learning to cook and bake gluten-free. I can’t tell you how helpful your blog is and how appreciative I am of all the information and the wonderful recipes you are sharing.

    • silvana on December 17, 2012 at 9:30 am

      Hi Carol, thanks for stopping by! Yes, can she have any nuts, like hazelnuts, macadamia nuts or pecans? If not, I would use all flour blend and leave out the nuts. Hope that helps! Talk soon, Silvana

  2. Carol on December 17, 2012 at 1:13 pm

    Yes, it’s only the almonds she’s allergic too, so I will try the pecans as I have them on hand. Thanks again!

  3. Anonymous on June 11, 2013 at 10:35 am

    Would like the recipe for the nutella.

  4. Sandra on January 31, 2017 at 10:17 am

    Unfortunately I can’t see the recipe anymore!