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gingerbread thumbprints on cooling rack

Gingerbread Thumbprint Cookies

These Gingerbread Thumbprint Cookies are made with almond flour and sweetened with maple syrup. Filled with a cream cheese frosting. Gluten-free and vegan.
Course Dessert
Cuisine American
Keyword gingerbread thumbprint 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 room temperature
  • 2 tablespoon molasses
  • 2 teaspoons pure vanilla extract
  • 3 cups (330g) almond flour
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Maple Cream Cheese Frosting


  • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • In a large bowl, combine coconut oil, maple syrup, molasses, and vanilla. Whisk to combine. Add almond flour, salt, and spices. Stir 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.
  • Using a tablespoon, scoop dough and roll into a ball (You don't want them to be bigger than this).
  • Roll into balls and place in even rows on baking sheet. Using your index finger, make an indention in the center no more than halfway down.
  • Bake for 12-14 minutes. With a spatula, transfer thumbprint cookies to wire rack and allow to cool completely.
  • While cookies are cooling, add dairy-free cream cheese, maple syrup, and vanilla to a small bowl. Using an electric mixer, beat until smooth. Place in refrigerator until cookies have baked and cooled.
  • Once cookies have cooled, fill each indention in the center of the cookie with the cream cheese frosting.
  • These gingerbread thumbprints are best the day they are made. Store in an airtight container in the refrigerator for 2-3 days.