Gluten Free Thumbprint Cookies (Vegan)

These easy Gluten Free Thumbprint Cookies are made with almond flour and filled with your favorite jam! Dairy-free, egg-free, and vegan.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 14

Total Time 29

Servings cookies

Calories 127kcal

Author Tessa

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large mixing bowl, combine coconut oil, maple syrup, vanilla and almond extracts. Whisk to combine. Add almond flour and salt. Stir until dough forms.
Using a tablespoon or small cookie scoop, scoop dough and roll it into a smooth ball. Place cookie dough balls onto the prepared baking sheet in even rows. Use your index finger to make an indentation in the center of the cookie dough ball.
Fill each center indention with jam filling.
Bake for 13-15 minutes. Cookies should just be turning a light golden brown. With a spatula, transfer the baked cookies to a cooling rack and allow them to cool completely.

If you prefer to avoid any kind of coconut taste from the coconut oil, use refined coconut oil instead.
If you don't want to use your index finger to make an indent in the center of each cookie, a ¼ teaspoon works well.
Your cookies are done when they start to turn golden. Depending on your oven, before sure to watch carefully in the last few minutes of baking to avoid over-baking.

To store: Store at room temperature in an airtight container for 2-3 days. Keep them in the refrigerator for up to one week.