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ALMOND FLOUR THUMBPRINT COOKIES (VEGAN)

Almond Flour Vegan Thumbprint Cookies – Perfectly soft, chewy and delicious, flourless shortbread cookies with jam are made with just 5 ingredients and ready in 20 minutes. Gluten free, paleo, low carb and wfpb recipe.

head on view of 3 stacked almond thumbprint cookies surrounded by more cookies.

Craving something sweet, but want to keep it simple and healthy?

These flourless, vegan thumbprint cookies filled with jam are just what you need to satisfy that craving!

Made with almond flour they’re rich in protein, super easy to make, using one bowl and pantry staples, and perfect for just about any occasion.

Whether it’s the holiday’s, picnics, potlucks or parties, these grain and dairy-free cookies are fantastic and will be loved by all!

top down view of the ingredients used to make healthy thumbprint cookies.

Ingredients You’ll Need

Here’s a list of everything you’ll need. Plus, a few ideas and tips on substitutions.

  • Almond flour – I used a super fine almond flour from Bob’s Red Mill (affiliate link). I haven’t tried this with almond meal, but I’m pretty sure it will be just fine.
  • Pure maple syrup – This natural sweetener is perfect, adding just the right amount of sweetness.
  • Olive oil – I used a light flavored olive oil here, but any neutral oil will work. Coconut oil is great too, and will add a hint of coconut flavor.
  • Vanilla – Adds a lovely flavor to this new classic cookie.
  • Salt – My favorite is pink mineral salt, but any salt will do.
  • Nuts – I rolled my cookies in crushed slivered almonds for texture. For variation, try using crushed pistachios, walnuts, pecans or macadamia nuts. Rolling your cookies in nuts is optional.
  • Jam – Use your favorite jam, strawberry, cherry, raspberry, apricot etc., or make your own like this Triple Berry Chia Jam (it’s easy, sugar free and absolutely delicious).

Can I Add Flavor to the Cookie Dough?

Yes! For variation, try adding 1/2 teaspoon of cinnamon or cardamom for a nice layer of flavor. Rosemary would also work well, adding about 1/2 teaspoon dried or 1 teaspoon fresh, chopped. For a lemon flavor, use lemon flavored olive oil and add a little lemon zest to the cookie dough. Do let me know in the comments any different flavor combinations you try!

What If I’m Allergic To Nuts?

For those with nut allergies, try these gluten-free Oat Jam Thumbprint Cookies made with oats and oat flour.

side by side photos showing the process of rolling flourless thumbprint cookie dough.

How To Make Almond Flour Thumbprint Cookies

  • In a medium bowl, combine almond flour, salt, olive oil, maple syrup and vanilla, mix well to combine. Dough should be stiff, yet soft and easily moldable.
  • Scoop out rounded tablespoons of dough and roll into a ball, as shown above. To keep the cookies uniform, I used this 1 tablespoon cookie scoop (affiliate link), but a tablespoon measuring spoon works great too.
side by side photos showing the process of making low carb almond flour thumbprint cookies.
  • Place the crushed nuts in a small bowl.
  • Roll each dough ball in the nuts, place on cookie sheet lined with parchment paper or silicone mat about 2 inches apart (shown above left).
  • Using the back of a 1/2 teaspoon measuring spoon or your thumb, gently press in the center of each dough ball (above right). Any large cracks in the sides of the cookies can be pinched together, a few cracks is fine and won’t make your cookies fall apart once cooked.

top down view of healthy almond thumbprint cookies on a baking sheet and ready for the oven.
  • Fill each indent with jam of choice as shown above.
  • Bake in a preheated oven at 350 degrees F. for 10 – 15 minutes, ovens may vary (these cookies baked for 15 min). Cookies will harden as they cool.

And that’s it! Easy, healthy, and delicious!

top down view of freshly made almond flour thumbprint cookies on a marble slab.

How To Store Vegan Thumbprint Cookies

My favorite way to store these almond flour thumbprint cookies is to keep them loosely covered, and not in an airtight container. I find that if kept in an airtight container they soften up too much for my liking. It’s not a bad thing if you prefer them super soft. You’ll have to try both ways to see what’s best for you.

Can You Freeze Thumbprint Cookies?

Yes! These cookies are freezer friendly, with the jelly and all, for up to 2 months. To freeze, let the cookies cool completely and layer them in airtight freezer safe containers with wax paper between the layers so the cookies don’t freeze together.

More Recipes You’ll Love

head on view of stacked almond thumbprint cookies surrounded by more cookies.

If you try this flourless thumbprint cookie recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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ALMOND FLOUR VEGAN THUMBPRINT COOKIES

Delicious, soft, chewy and perfectly sweet almond flour vegan thumbprint cookies filled jam are perfect for the holidays or any occasion! Wfpb, grain-free, and gluten free recipe.

  • Author: Julie | The Simple Veganista
  • Prep Time: 5
  • Cook Time: 15 min
  • Total Time: 20 minutes
  • Yield: Makes 1618 cookies 1x
  • Category: Cookies, Dessert, Snack
  • Method: Bake
  • Cuisine: Vegan, American

Ingredients

Scale
  • 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

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 and store in freezer safe containers with parchment paper between each layer, will keep for to 2 months.

Notes

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 liquid state, before using.

Nuts: Change up the nuts using your favorite or what 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 dried rosemary that’s been finely chopped. 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 judgement.

RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining this rimmed baking sheet (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials!

Keywords: almond flour thumbprint cookies recipe, grain free thumbprint cookies

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45 Comments

  1. Fantastic texture and delicious!

  2. Hello! Could I sub melted vegan butter for oil in this recipe?

    1. Julie | The Simple Veganista says:

      Great question, Laurilee! I think it should be OK to sub the oil for melted butter. You may also want to use room temp pure maple syrup so the butter doesn’t seize up like it might if using chilled syrup. Do let us know how it goes, as it’s super helpful to others as well. Enjoy the cookies!

  3. Mary Bennett says:

    These are super easy and totally delish!!!!!!!

  4. Amelie Charbonnier says:

    can i you applesauce instead of olive oil?

    1. Julie | The Simple Veganista says:

      Great question, Amelie! Although I have not tried using applesauce in place of oil, I think you can definitely swap it in this recipe! Enjoy!

  5. JUDITH BRIGHTON says:

    Just a brilliant recipe! I have macadamia nuts on hand, and chop them up, and homemade tangelo marmalade for the thumbprint! My only change to the recipe is the addition of some fresh lemon zest! Be very proud: this is a wonderful recipe! Thank you!

  6. Amazing! Surprisingly addicting. And no added refined sugars! I’m telling everyone about this recipe. Thank you

  7. Kate Korompis says:

    These cookies are amazing. They taste delicious and it is healthy. I don’t feel guilty eating them. Thank you for sharing this recipe.

  8. Absolutely perfect! I followed the recipe as written, ( mostly) and I could not be happier. I used walnuts instead of almonds and grape seed oil instead of olive. These will definitely be a staple in this house. Thank you.

  9. These have to be the best little cookies ever! I made them just as written and everyone loved them. Thanks for the the easy to follow instructions too!

    1. Rebekah Rivera says:

      Am I right that one cookie is 135 calories?

      1. Julie | The Simple Veganista says:

        Yes, if you get 16 cookies each one will be 135 calories.

  10. Amazing recipe. Quick, very easy and tasty. Used almond meal instead of almond flour. Baked for 12 minutes. Thank you!!

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