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.