Easy 5-ingredient thumbprint cookies made with almond flour and sweetened with maple syrup, filled with your favorite jam. A gluten-free, vegan thumbprint cookie recipe!
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 in an airtight container for 2-3 days.