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!
Almond Jam Thumbprints (Gluten-Free)
Almond Jam Thumbprints are an easy gluten-free cookie recipe filled with your favorite jam! Made with white rice and almond flours for a perfect crumb.
If you prefer to avoid the hint of coconut by your coconut oil, use a refined coconut oil instead.
- 1/2 cup coconut oil, room temperature
- 1/2 cup (120g) organic cane sugar (or coconut sugar)
- 1 egg
- 1 egg white
- 5 tablespoons (38g) almond flour
- 1 cup (196g) white rice flour
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract
- pinch of salt
- homemade or store-bought jam or preserves of choice
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.
Adapted from my Hazelnut Thumbprint Cookies with Dark Chocolate.