These Thumbprint Heart Jam Cookies are made with almond flour and sweetened with maple syrup. Fill cookies with your favorite jam. A gluten-free, vegan thumbprint cookie recipe!
No need for a heart-shaped cookie cutter here. Adding an extra print to a traditional thumbprint cookie makes the perfect shape of a heart.
The cookie dough for these jam thumbprints is extremely simple to make. Reminiscent of soft and chewy shortbread cookies, they are the perfect treat for Valentine's Day or any time of year.
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Why you'll love this recipe
- Customize sugar colors
- Use any favorite jam
- Vegan and gluten-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and full recipe in the recipe card below.
Almond flour - This gluten-free flour makes very tender and buttery cookie dough without butter! It's one of my favorites to always have on hand in the pantry.
Maple syrup - A vegan liquid sweetener that adds the perfect flavor. You can also use honey or agave depending on your preference.
Coconut oil - Make sure this is melted but not hot, so it is easy to stir into the dough.
Almond and vanilla extract - Both are used to add a complex flavor, but you can just use the full amount of a single type if that's what you have.
Jam or preserves - Pick your favorite flavor! Stick with something red for the hearts, like strawberry jam or raspberry jam and raspberry preserves, but any delicious jam will do. For a smooth filling, choose a seedless jam.
Colored sugar (optional) - Use red or pink to stick with the heart theme, organic cane sugar, or none at all. Personalize the cookies with other colors if you'd like!
Step-by-step instructions
Before you start: Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
Step 1: Combine coconut oil, maple syrup, vanilla, and almond extracts in a large mixing bowl. Add the dry to the wet ingredients and stir to form a dough.
Step 2: Place the desired sugar coating on a plate and shape the dough in the palm of your hand into balls. Roll balls in sugar and place them in even rows on the prepared baking sheet. Using your index finger, press a heart shape into the middle of each of the cookie dough balls.
Step 3: Fill the heart indention with a little jam using a small spoon, making sure not to overfill.
Step 4: Bake cookies for 13-15 just until golden brown. Transfer heart-shaped jam cookies to a wire rack to cool.
Helpful tips
- Make sure the coconut oil has cooled significantly before incorporating it. If the maple syrup being used has been refrigerated and the coconut oil is too hot, it will cause the maple syrup to seize.
- When filling with your jam of choice—cherry, raspberry, or strawberry—keep the jam level with the top of the indention. This prevents the jam filling from overflowing during baking.
How to store
Store these almond flour cookies in an airtight container at room temperature for 3-4 days. Keep them for up to a week in the refrigerator.
Serving suggestions
These heart thumbprint cookies make excellent treats for any special occasion or holiday season. Depending on the type of filling or color of sugary coating, you can personalize them for:
- Valentine's day
- Christmas
- Anniversaries
- Birthdays
- Baby showers
- Wedding showers
FAQs
You don't need a heart-shaped cookie cutter for this jam heart cookie recipe. Use your index finger to press two indentations into the cookie dough ball to create a heart.
You can add jam to thumbprint cookies before or after baking. This recipe adds the jam before baking, which thickens it slightly and adds a nice chewy element. This makes it easier to store and transport as well.
Yes! You can make the dough a day ahead and store it in the refrigerator overnight. Allow to dough to sit at room temperature for about 10 minutes before making cookies.
If you are looking for more grain-free treats, try these paleo brookies!
More easy 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
Thumbprint Heart Jam Cookies
Ingredients
- ½ cup coconut oil melted and cooled
- ½ cup maple syrup room temperature
- 1 teaspoon pure vanilla extract
- ⅛-1/4 teaspoon almond extract
- 3 cups (330g) almond flour
- ¼ teaspoon salt
- ¼ cup red or pink colored sugar (or organic cane sugar) optional
- ¼-1/3 cup cherry, raspberry, or strawberry jam or preserves
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, combine coconut oil, maple syrup, vanilla and almond extracts. Whisk to combine. Add almond flour and salt. Stir until dough forms.
- If using colored or organic sugar, place the sugar on a plate. Using a tablespoon, scoop dough and roll into a ball. Roll the ball in sugar and place in even rows on baking sheet. Using your index finger, press a heart shape into the dough.
- Fill the heart indention with jam, just to the top of the indention. Bake for 13-15. Cookies should just be turning a light golden brown. With a spatula, transfer to wire rack and allow to cool completely.
- Store at room temperature in an airtight container for 2-3 days.
Notes
- Make sure the coconut oil has cooled significantly before incorporating it. If the maple syrup being used has been refrigerated and the coconut oil is too hot, it will cause the maple syrup to seize.
- When filling with your jam of choice, make sure to keep the jam level with the top of the indention. Otherwise, you'll have jam overflowing your cookie during baking.
Kathleen Mangum
Hi. My little guy is also allergic to almonds and oats. Have you tried them with an all purpose gluten free flour?
Thanks
Tessa
Hi Kathleen! Thanks for your note. I have not tried it with an all-purpose gluten free flour, so cannot vouch for how well that would work. If you ended up trying, I'd love to hear how it worked for you.
Marianne
Amazing! Beautiful and delicious, a perfect Valentine's Day treat!
Lindsay
Hi! Do you think these would work with butter instead of coconut oil? I’d be making them for someone who doesn’t like coconut. Thanks!
Tessa
Hi Lindsay! I do think these would work with butter or vegan butter. You might need to add a couple tablespoons more of almond flour, but I think that should work just fine.