Almond Jam Thumbprints are an easy cookie recipe filled with your favorite jam! Made with white rice and almond flours for a perfect crumb. Gluten-free.
Is there anything more cheerful than thumbprint cookies? The urge you have to poke and play with your cookie dough becomes 100% okay, and needed, actually.
These thumbprint cookies were born out of my love of said cookies and the flavors that work so well together in my almond jam tart. Mildly nutty and sweet, a touch of fruity jam or preserves is just what makes these cookies one satisfyingly delicious treat. An adaptation of my hazelnut thumbprints with dark chocolate, this fruit-forward version may just be my new favorite!
A couple tips for making these thumbprints just right:
- If you don't love the slight hint of coconut that unrefined coconut oil can add, use a refined coconut oil. Alternatively, you can use vegan butter or regular butter if dairy is not an issue. But my preferred way is with coconut oil.
- Don't overfill those thumbprint crevices! It will leak over the sides. The taste will be the same, but just not as pretty!
- Use a jam of your liking. I used cherry, apricot, and raspberry. I would recommend them all with these cookies!
My almond jam thumbprints are part of Rodelle's holiday month of cookies by the dozen. Check their page each day to find a new cookie recipe from other wonderful bloggers for all your holiday baking!
Love figs? Check out this recipe for fig preserves. It would go wonderfully with these cookies!
📖 Recipe
Almond Jam Thumbprints (Gluten-Free)
Ingredients
Almond Thumbprints
- ½ cup coconut oil, room temperature
- ½ cup organic cane sugar (or coconut sugar) 120 g
- 1 large egg
- 1 large egg white
- 5 tablespoons almond flour 38 g
- 1 cup white rice flour 196 g
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon almond extract
- pinch of salt
Filling
- homemade or store-bought jam or preserves of choice
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
- In a medium bowl, combine coconut oil and cane sugar with an electric mixer until light and fluffy. Add the remaining ingredients. Mix until combined.
- Using a tablespoon, scoop cookie dough and roll into a ball. Place on cookie sheet. (Spray your hands with cooking spray, if needed). With your index finger, make an indentation in the center of the ball (about midway down). Fill with jam so that it is even with top of indentation. If jam sits above top of cookie, it will leak down the sides.
- Bake for about 13-15 minutes. You should start to see edges and bottom start to become golden. Remove from oven. Using a spatula, transfer cookies to wire rack to cool.
- Store in an airtight container.
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! :)