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 additional print to a traditional thumbprint cookie makes the perfect shape of a heart. Plus, this is a sweet treat you can feel good about. Add a cup of tea or coffee and enjoy any time of day.
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.
The cookie dough for these jam thumbprints is extremely simple to make. Reminiscent of soft and chewy shortbread cookies!
Almond flour - This gluten-free flour makes very tender and buttery cookie dough without butter!
Maple syrup - A vegan liquid sweetener 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.
Colored sugar (optional) - Use red or pink to stick with the heart theme, organic cane sugar, or even leave it off!
Step-by-step instructions
Before you start: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 1: Combine coconut oil, maple syrup, vanilla, and almond extracts in a large mixing bowl. Whisk to combine; then add the dry ingredients to the wet ingredients and stir to form a dough.
Step 2: Place desired sugar coating on a plate and shape dough in the palm of your hand into balls. Roll balls in sugar and place them in even rows on the prepared baking sheet, about 1½ inches apart. Using your index finger, press a heart shape into the middle of each of the 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 cooling rack.
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—make sure to keep the jam level with the top of the indention. Otherwise, you'll have it overflowing your cookie during baking.
- Use organic cane sugar if you don't have colored sugar available.
- Choose a seedless jam if you want a smooth filling.
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 make these for:
- Valentine's day
- Christmas
- Anniversaries
- Birthdays
- Baby showers
- Wedding showers
FAQs
How do you make heart cookies without a cutter?
You don't need a heart-shaped cookie cutter for this recipe. Use your index finger to press two indentations into the cookie dough ball to create a heart.
When making thumbprint cookies do you fill them with jam before or after baking?
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 for storing and transporting as well.
If you are looking for more grain-free treats, I can't wait to try these paleo brookies!
More easy cookie recipes
Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies
Gluten-Free Olive Oil Chocolate Chip Cookies
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!
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.