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Gluten-Free Thumbprint Cookies

Gluten-Free Thumbprint Cookies (vegan)


  • 2 cups almond flour
  • ¼ cup maple syrup
  • ¼ coconut oil
  • 1 tsp vanilla extract
  • cup store-bought berry jam
  • pinch of salt


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, or use a silicone mat.
  2. In a medium bowl, whisk together the wet ingredients (coconut oil, vanilla extract, and maple syrup).
  3. Add dry ingredients (almond flour, and salt), and mix well until the mixture forms a soft dough consistency.
  4. Roll dough into 12 balls, and place on a rimmed baking sheet, about two inches apart.
  5. Using your thumb or the back of ½ teaspoon measuring spoon, press in the center of each cookie to make space for the jam. Pinch together any large cracks around the sides of each cookie. Fill that space with ½ teaspoon of jam.
  6. Bake the cookies for 15 minutes or until they get brownish around the edges. Once done, the cookies will be soft. Don’t remove them from the baking sheet until they are cool, as they’ll harden a little more as they set.
  7. You can keep the cookies in a covered container in the refrigerator for 7 – 10 days. To freeze, let cool, and store in freezer-safe containers with parchment paper between each layer. They will keep for about two months in the freezer.

Recipe Notes

*If you’d like to use homemade jam in this recipe, here’s a very simple way to do it. For the amount needed, use one cup of berries with one tbsp of water and one tbsp of the sweetener of your choice (optional). Heat on the stovetop for five minutes, whisking the entire time.