Thumbprint Heart Jam Cookies
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!
Servings 24 cookies
Calories 155kcal
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.
Nutrition
Serving: 1cookie | Calories: 155kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 18mg | Fiber: 2g | Sugar: 8g | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg