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

5 from 36 reviews

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.


Units 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


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.

RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining this rimmed baking sheet (affiliate links).

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