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.
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!
Why We Love This Recipe!
- 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 holidays, picnics, potlucks, or parties, these grain and dairy-free cookies are fantastic and will be loved by all!
Ingredients You’ll Need
Here’s a list of everything you’ll need. Plus, here are 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 light-flavored olive oil here, but any neutral oil will work. Coconut oil is great 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).
How To Make Almond Flour Thumbprint Cookies
Making vegan almond flour thumbprint cookies is easy as can be!
Here is a quick look at the steps with pictures for reference (Note: the full printable recipe card is below)…
- In a medium bowl, combine almond flour, salt, olive oil, maple syrup, and vanilla, and mix well to combine. The dough should be stiff yet soft and easily moldable.
- Scoop out rounded tablespoons of dough and roll them 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.
- Place the crushed nuts in a small bowl.
- Roll each dough ball in the nuts, and place on a 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 are fine and won’t make your cookies fall apart once cooked.
- 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!
Commonly Asked Questions
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 or culinary lavender would also be an interesting twist, adding about 1/2 teaspoon dried or 1 teaspoon fresh, chopped. For an infusion of lemon, 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.
How Do You 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 to be super soft. You’ll have to try both ways to see what’s best for you.
Can You Freeze Almond Flour 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 Cookie Recipes You’ll Love!
- 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 to hear what you think, or any changes you make.Print
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.
- Prep Time: 5
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: Makes 16 – 18 cookies 1x
- Category: Cookies, Dessert, Snack
- Method: Bake
- Cuisine: Vegan, American
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.
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.
Keywords: almond flour thumbprint cookies recipe, grain free thumbprint cookies