These easy Gluten Free Thumbprint Cookies are made with almond flour and filled with your favorite jam! Dairy-free, egg-free, and vegan.
These easy gluten-free cookies are filled with delicious jam and are the perfect cookie for those on a gluten-free diet and even those that are not!
This is a great recipe for holiday cookie plates and a classic that everyone will enjoy.
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Why you'll love this recipe
- Classic holiday cookie
- Simple ingredients
- Easy to make
Ingredients and substitutions
Here are a few quick notes about the key ingredients in this recipe. You can see a complete list of ingredients and full instructions in the recipe card below.
Almond flour - This grain-free flour gives these delicious thumbprint cookies a tender crumb. It is a good source of protein and dietary fiber and is a great flour to have on hand in the pantry for gluten-free baking. I often use Bob's Red Mill brand almond flour.
Coconut oil - To avoid a hint of coconut, use refined coconut oil over virgin or unrefined coconut oil. Vegan butter can be used as a substitute.
Maple syrup - This natural sweetener gives these gluten-free thumbprint cookies a perfect sweetness. It also helps act as a binder.
Vanilla extract and almond extract - With such a simple ingredient list, vanilla and almond extracts amp up the flavor.
Jam - Use multiple flavors of sweet jam or choose one flavor. Homemade fruit jam or store-bought both work great. Some of our favorites include raspberry jam, apricot jam, orange marmalade, and strawberry jam. Fig preserves would be delicious as well!
Step-by-step ingredients
Before you start: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step 1: In a large mixing bowl, combine coconut oil, maple syrup, vanilla and almond extracts. Whisk to combine. Add almond flour and salt. Stir until dough forms.
Step 2: Using a tablespoon or small cookie scoop, scoop dough and roll it into a smooth ball. Place cookie dough balls onto the prepared baking sheet in even rows. Use your index finger to make an indentation in the center of the cookie dough ball (this is the fun part!).
Step 3: Fill the indention with jam filling, just to the top of the indention.
Step 4: Bake for 13-15. Cookies should just be turning a light golden brown. With a spatula, transfer the baked cookies to a cooling rack and allow them to cool completely.
Recipe tips
- If you don't want to use your index finger to make an indent in the center of each cookie, a ¼ teaspoon works well.
- Your almond thumbprint cookies are done when they start to turn golden. Depending on your oven, before sure to watch carefully in the last few minutes of baking.
How to store
Store these vegan thumbprint cookies at room temperature in an airtight container for 2-3 days. Keep them in the refrigerator for up to one week.
FAQs
This cookie recipe is best frozen before baking. Prepare the cookies as instructed up to making an indentation then place them on a lined baking sheet. Place baking sheet in a freezer until dough is solid. Then transfer the frozen dough to a freezer-safe container or freezer bag. When ready to bake, allow cookie dough to come to room temperature, then fill with jam and bake!
You do not need to refrigerate baked gluten-free thumbprint cookies. They can be stored in an airtight container at room temperature for 2-3 days.
More gluten-free cookie recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten Free Thumbprint Cookies (Vegan)
Ingredients
Thumbprint Cookies
- ½ cup coconut oil, melted and cooled
- ½ cup (112ml) maple syrup room temperature
- 1 teaspoon pure vanilla extract
- ⅛-1/4 teaspoon almond extract
- 3 cups (279g) almond flour
- ¼ teaspoon salt
Filling
- ⅓ cup homemade or store-bought jam or preserves of choice
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine coconut oil, maple syrup, vanilla and almond extracts. Whisk to combine. Add almond flour and salt. Stir until dough forms.
- Using a tablespoon or small cookie scoop, scoop dough and roll it into a smooth ball. Place cookie dough balls onto the prepared baking sheet in even rows. Use your index finger to make an indentation in the center of the cookie dough ball.
- Fill each center indention with jam filling.
- Bake for 13-15 minutes. Cookies should just be turning a light golden brown. With a spatula, transfer the baked cookies to a cooling rack and allow them to cool completely.
Notes
- If you prefer to avoid any kind of coconut taste from the coconut oil, use refined coconut oil instead.
- If you don't want to use your index finger to make an indent in the center of each cookie, a ¼ teaspoon works well.
- Your cookies are done when they start to turn golden. Depending on your oven, before sure to watch carefully in the last few minutes of baking to avoid over-baking.
Laura Wood
One of my all time favorites. Love these so much. Year round, not just Holidays!
Tessa
Totally! Thanks, Laura!
Michelle
Thumbprints are my favorite cookie - so happy to find a GF version! Thank you!
Traci | Vanilla And Bean
Yayay! One of my holiday (or anytime) favorites too, Tessa! These are so pretty and festive. I think I'd use cherry or apricot jam in these little bites. Santa can never have too many, ya know!
Tessa
Most definitely an anytime favorite!! Thank you, Traci! xoxo
Kelsey @ Appeasing a Food Geek
These are gorgeous! Like little jewel-tone cookies. Perfect for the holiday plate. xoxo
Tessa
They make me think jewel-tones as well! :) Thank you, my dear!!
Mary Ann | The Beach House Kitchen
These are my son Sean's favorite cookies Tessa! He loves them filled with apricot and raspberry jam too!
Tessa
Sean knows! :) I hope you are able to spend some time with him this holiday season! Thank you, Mary Ann! xo
Janita
Mine turn out too messy it look like a flat spotty cake what happened?
puja
Oh my Gosh!!! this looks super tasty. My mouth is watering now.. Pinning.
Tessa
Thank you, Puja! :)