Almond Flour Thumbprint Cookies (Vegan + Gluten-Free)
Vegan Almond Flour Thumbprint Cookies are simple, flourless shortbread cookies with jam made with just 5 ingredients and ready in 20 minutes. Easy and healthy, gluten-free, paleo, and low-carb recipe!
These soft, chewy thumbprint cookies made with almond flour are filled with sweet jam and made with just a handful of simple ingredients. They’re incredibly delicious — perfect for holidays, parties, or whenever you’re craving a little something sweet!
I love how quick and easy these cookies are to make. With their tender texture and colorful jam centers, they feel special but come together with minimal effort.
Why You’ll Love This Recipe
- Simple & wholesome — Made with almond flour and pantry staples in one bowl.
- No refined sugar — Naturally sweetened with pure maple syrup.
- Versatile — Perfect for holidays, picnics, potlucks, or everyday treats.
- Allergen-friendly — Gluten-free, dairy-free, and easy to customize.
They’re the kind of cookie that disappears fast — everyone loves them!
Ingredients You’ll Need
Here’s everything you’ll need:
- Almond flour — Superfine almond flour works best. I used Bob’s Red Mill (affiliate link).
- Pure maple syrup — Adds gentle sweetness and helps bind the dough.
- Olive oil — Light olive oil or your favorite neutral oil. Coconut oil adds a lovely subtle flavor.
- Pure vanilla extract
- Salt — A pinch brings out all the flavors.
- Nuts (optional) — Crushed almonds, pistachios, walnuts, or pecans for rolling.
- Jam — Your favorite flavor! Strawberry, raspberry, cherry, apricot, or even homemade Berry Chia Jam (it’s easy, sugar-free, and absolutely delicious).
***Make sure to scroll down to the recipe card to get the full ingredient list and written recipe.
How to Make Almond Flour Thumbprint Cookies
Making these thumbprint cookies is wonderfully easy!
1. Make the cookie dough. In a medium bowl, mix together the almond flour, salt, olive oil, maple syrup, and vanilla until a soft, moldable dough forms.
2. Scoop and roll. Scoop the dough and roll into balls. Roll each ball in crushed nuts (optional), then place on a parchment-lined baking sheet.
3. Indent cookies. Gently press a thumbprint or the back of a measuring spoon into the center of each cookie. Pinch together any large cracks on the sides. A few cracks are fine and won’t make your cookies fall apart once cooked.
4. Add a dollop of jam. Fill each indent with jam.
5. Place in the oven. Bake at 350°F for 10–15 minutes, until the edges are lightly golden. The cookies will firm up as they cool.
That’s it — simple, beautiful, and so tasty!
Tips for The Best Cookies
- For extra flavor, try adding ½ teaspoon cinnamon, cardamom, or lemon zest to the dough.
- Use a 1-Tablespoon cookie scoop (affiliate link) for uniform cookies.
- Don’t overbake — they firm up perfectly as they cool.
Can These Be Made Nut-Free?
Yes! Try my Oat Jam Thumbprint Cookies instead — they’re gluten-free and made with oats and oat flour.
How to Store & Freeze
These almond flour cookies store beautifully!
At Room Temperature: Keep them loosely covered for up to 5 days. (I find they stay at the perfect texture this way. If you prefer them softer, store in an airtight container.)
Freezer: They freeze very well for up to 2 months. Let the cookies cool completely, then layer them in a freezer-safe container (affiliate link) with parchment paper between layers to prevent them from sticking together. Thaw at room temperature before enjoying.
More Easy Vegan Cookie Recipes!
- Oat Jam Thumbprint Cookies
- Almond Flour Pecan Sandies with Chocolate Chips
- Coconut Almond Macaroons
- Vegan Chocolate Chip Cookies
- Vegan Peanut Butter Cookies
- Vegan Snickerdoodles
If you try this flourless thumbprint cookie recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
Print Recipe
Almond Flour Thumbprint Cookies (Vegan)
- Total Time: 20 minutes
- Yield: Makes 16 – 18 cookies 1x
- Diet: Dairy-Free, Gluten-Free, Low-Carb, Vegan
Description
Soft and chewy vegan almond flour thumbprint cookies filled with jam. These easy gluten-free cookies are made with just 5 ingredients and are perfect for any occasion!
Ingredients
- 2 cups almond flour (I used Bob’s Red Mill Fine AF)
- pinch of salt
- 1/4 cup pure maple syrup
- 1/4 cup light flavored olive oil
- 2 teaspoons vanilla extract
- 1/3 cup slivered almonds, crushed or chopped (optional)
- 3 tablespoons triple berry chia seed jam (or your favorite jam), divided
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicon mat.
Make the dough: In a medium bowl, whisk together the maple syrup, olive oil and vanilla. Add the almond flour and salt, mix well until the mixture forms a soft dough consistency.
Almonds: Place the crushed almonds in a small bowl, set aside.
Shape the cookies: Roll dough into 1 inch balls (I used a 1 tablespoon measuring scoop, scooping up rounded tablespoons full of dough). Roll the dough balls in the crushed almonds, and place on a rimmed baking sheet, about 2 inches apart.
Add the jam: Using your thumb or the back of 1/2 teaspoon measuring spoon, make an indent in the center of each cookie. Pinch together any large cracks around the sides of each cookie. Fill the indent with 1/2 teaspoon of jam.
Bake: Place in the oven and bake for 10 – 15 minutes, oven may vary (see notes). Once done, the cookies will be soft and harden as they cool.
Makes 16 – 18 cookies
Notes
Store: Store loosely covered on the counter for up to 3 – 4 days. You can also keep them in an airtight container, just note they will soften a bit but will still be chewy. Or keep in a covered container in the refrigerator for 7-10 days. To freeze, let cool, then store in freezer-safe containers with parchment paper between each layer; will keep for up to 2 months.
Oil: This would be great with a lemon-flavored olive oil. Coconut oil would also be great, just be sure it’s softened, or in a liquid state, before using.
Nuts: Change up the nuts with your favorites or whatever you have on hand. Crushed pistachios, pecans, or walnuts would all work well.
Flavors: Add 1/2 teaspoon of cinnamon for a nice layer of flavor. Or try adding 1/2 teaspoon of finely chopped dried rosemary. As mentioned above, use lemon olive oil, plus a little lemon zest.
Oven Time: Baking times may be vary since ovens are different. I baked all my batches for the full 15 minutes, and they were perfect. Some may find 10 minutes is best, as noted in the comments. Use your best judgment.
RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining this rimmed baking sheet (affiliate links).
- Prep Time: 5
- Cook Time: 15 min
- Category: cookies, Dessert, Snack
- Method: Baking
- Cuisine: American
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What a fabulous recipe! The texture is light; the almond and maple flavors shine through; and of course the berry jam topping is luscious. Canola oil is what I used; it worked out beautifully. Thank you!
Hi do i flatten the dough rounds before making the thumb print?
This is amazing. So good!
Delicious so moist thumbprint cookie! The olive oil adds that touch. I used honey vs syrup and added rosemary and orange zest so good! This receipe only makes 1dozen I will double or triple the recripe. 1 dozen is simply no enough!🤩
Fantastic recipe! I have made these several times, and find that coconut oil is my favorite oil to use. Today I mixed some toasted coconut flakes in with the crushed almonds to roll them in, came out great.