Easy 5-ingredient thumbprint cookies made with almond flour and sweetened with maple syrup. Fill cookies with your favorite jam. A gluten-free, vegan thumbprint cookie recipe!
Quite some time ago I saw thumbprint cookies with a heart shape in the middle and I haven’t stopped thinking about them since. Needless to say, there was no doubt in my mind that a gluten-free heart-shaped thumbprint cookie was needed! 
Double Thumbprint Cookies Ingredients
The cookie dough for these thumbprint cookies is extremely simple and makes for soft and chewy bites. Here’s what you’ll need:
- almond flour
- maple syrup
- coconut oil
- vanilla + almond extract
- jam or preserves
- colored sugar or organic cane sugar
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 jam overflowing your cookie during baking. 
More Easy Cookie Recipes
Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies
Gluten-Free Olive Oil Chocolate Chip Cookies
Double Thumbprint Heart Cookies (Gluten-Free, Vegan)
Ingredients
- 1/2 cup coconut oil, melted and cooled
- 1/2 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/8-1/4 teaspoon almond extract
- 3 cups almond flour
- 1/4 teaspoon salt
- 1/4 cup red or pink colored sugar or organic cane sugar optional
- 1/4-1/3 cup cherry raspberry, or strawberry jam
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 for 1-2 minutes until dough forms. Allow dough to rest for about 3 minutes, then stir to combine again. If dough seems too wet to roll into a ball, add 2-3 tablespoons more almond flour.
- If using colored or organic sugar, place the sugar on a plate. Using a tablespoon, scoop dough and roll into a ball (You don't want them to be bigger than this). Roll the ball in sugar and place in even rows on baking sheet. Using your index finger, press no more than halfway down, a heart shape into the dough.
- Fill the heart indention with jam, just to the top of the indention. Bake for 13-15 minutes. Cookies should just be turning a light golden brown. With a spatula, transfer thumbprint cookies to wire rack and allow to cool completely.
- Store in an airtight container for 2-3 days.
Lindsay says
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 says
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.
Marianne says
Amazing! Beautiful and delicious, a perfect Valentine’s Day treat!
Kathleen Mangum says
Hi. My little guy is also allergic to almonds and oats. Have you tried them with an all purpose gluten free flour?
Thanks
Tessa says
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.