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.
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