Almond Flour Thumbprint Cookies (Gluten-Free, Vegan)

What are Thumbprint Cookies?

Thumbprint cookies are cookies with a small “crater” on top that is filled with jam.

A classic thumbprint cookie recipe is usually made with regular flour and butter, but this time we’re using almond flour and coconut oil to create a version that is both gluten-free and vegan!

Why This Recipe Works:

• Simple Ingredients: All you need are 6 simple ingredients to make these thumbprint cookies, all of which are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: Preparing these gluten-free thumbprint cookies is just a matter of mixing the wet and dry ingredients together, and forming equal sized dough balls which you press down and fill with jam before baking.
• Totally Gluten-Free, Dairy-Free & Vegan: The best part is that these almond thumbprint cookies are 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for these almond flour thumbprint cookie recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Coconut Oil: I personally prefer using refined coconut oil (which has a more neutral flavor) as opposed to extra virgin coconut oil (which has a stronger coconut smell and taste). Alternatively, you may also use unsalted dairy-free butter (vegan butter). If you are not lactose-intolerant, go ahead and use regular melted butter instead.
• Maple Syrup: I used maple syrup as a natural sweetener. You can also use agave nectar or honey if you prefer. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup instead.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and recommend that you add it in. Alternatively, if you really want a strong almond flavor, you may use almond extract instead.
• Almond Flour: I used very finely ground blanched almond flour, but you can also use almond meal if you prefer.
• Jam: I like using homemade mixed berry jam, but you can use your favorite jam of choice.

How to Make Almond Flour Thumbprint Cookies (Step by Step):

1. Preheat and Line

Preheat the oven to 350F. Line a large baking sheet or cookie sheet with parchment paper or a silpat (silicone mat).

2. Whisk Wet Ingredients

In a large bowl whisk the melted coconut oil, vanilla extract, and maple syrup.

3. Add Dry Ingredients

Add the almond flour, and salt), mix well until the mixture forms a soft dough consistency.

4. Roll Dough into Balls

Roll the dough into 12 evenly-sized small balls (approximately 1 tablespoon of dough per cookie), and place them on the parchment-lined baking sheet, about 2 inches apart.

5. Press Dough to Create Cavity

Using your thumb or the back of a small cookie scoop, press in the center of each cookie dough ball to make space for the jam. Pinch together any large cracks around the sides of each cookie.

6. Fill With Jam

Fill that space with ½ teaspoon of berry jam. Repeat until all the jam is used up.

7. Bake Until Golden Brown

Bake the cookies for 15 minutes or until you get brownish crispy edges.

8. Cool Until Set

Once done, the cookies will be soft. Make sure to let these delicious cookies fully cool and harden slightly on the baking sheet or a wire rack before serving and eating.

Dish by Dish Tips/Tricks

• Use Jam of Choice: I like using homemade jam, but you can use any fruit jam of choice (strawberry jam, blueberry jam, raspberry jam, blackberry jam, fig jam, apricot jam, plum jam etc).
• Swap out Jam for Lemon Curd: If you prefer a citrus-filled thumbprint cookie, you can also use lemon curd instead.

Recipe FAQs:

Other Almond Flour Recipes You’ll Love:

• Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
• Low-Carb Almond Flour Bread (Gluten-Free, Dairy-Free)
• Flourless Almond Cake (Gluten-Free, Dairy-Free)
• Almond Flour Shortbread Cookies (Gluten-Free, Dairy-Free)

Other Gluten-Free Cookies to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print

Almond Flour Thumbprint Cookies (Gluten-Free, Vegan)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Felicia Lim
• Total Time: 30 minutes
• Yield: 12 cookies 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

These almond flour thumbprint cookies are made with just 6 ingredients, and come together super easily! Sweetened with maple syrup and filled with berry jam, these cookies are perfect for breakfast, tea or an anytime snack! Bake these festive cookies for cookie exchanges during Christmas time or Valentine’s! Totally gluten-free, dairy-free and vegan.

---

Ingredients

Scale 1x2x3x

• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 2 cups blanched almond flour
• Pinch of salt
• 1/3 cup berry jam

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat and Line: Preheat the oven to 350F. Line a large baking sheet with parchment paper or a silpat (silicone mat).
2. Whisk Wet Ingredients: In a medium bowl whisk the melted coconut oil, vanilla extract, and maple syrup.
3. Add Dry ingredients: Add the almond flour, and salt), mix well until the mixture forms a soft dough consistency.
4. Roll Dough into Balls: Roll the dough into 12 evenly-sized balls, and place them on a rimmed baking sheet, about 2 inches apart.
5. Press Dough Balls to Create Cavity: Using your thumb or the back of ½ teaspoon measuring spoon, press in the centre of each cookie to make space for the jam. Pinch together any large cracks around the sides of each cookie. Fill that space with ½ teaspoon of berry jam. Repeat until all the jam is used up.
6. Bake Until Golden Brown: Bake the cookies for 15 minutes or until they get brownish in the edges.
7. Cool Until Set: Once done, the cookies will be soft, don’t remove them from the baking sheet until cool as they’ll harden.

Notes

Coconut Oil: I personally prefer using refined coconut oil (which has a more neutral flavor) as opposed to extra virgin coconut oil (which has a stronger coconut smell and taste). Alternatively, you may also use unsalted dairy-free butter (vegan butter). If you are not lactose-intolerant, go ahead and use regular melted butter instead.

Maple Syrup: I used maple syrup as a natural sweetener. You can also use agave nectar or honey if you prefer. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup instead.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and recommend that you add it in.

Almond Flour: I used very finely ground blanched almond flour, but you can also use almond meal if you prefer.

Jam: I like using homemade mixed berry jam, but you can use any jam of choice.

Storing/Freezing: Keep these almond flour thumbprint cookies in an airtight container in the refrigerator for 7 to 10 days. Note that the cookies will soften with time. To freeze, place the cooled cookies in freezer-safe containers in layers separated by parchment paper, and store in the freezer for up to 2 months. Let frozen cookies thaw overnight in the refrigerator before eating.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Cookies
• Method: Baking
• Cuisine: American