Double Thumbprint Heart Cookies (Gluten-Free, Vegan)

Double Thumbprint Heart Cookies (Gluten-Free, Vegan)

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!

Course Dessert
Keyword double thumbprint heart cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24
Author Tessa Fisher


  • 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


  1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. 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. 

  3. 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.

  4. 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.

  5. Store in an airtight container for 2-3 days.