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!
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.