Almond Thumbprint Cookies
Vegan, gluten-free, dairy-free, refined sugar-free, heart-healthy
These are my easy jam filled almond cookies made with all plant-based ingredients. You bite into this soft shortbread cookie with an outer cookie crunch. Then you find the soft jam in the center. It was fun playing with my favorite jam flavors. I love raspberry, grape and orange marmalade. But you can use any jam you have on hand for different flavor combos. This is such a simple recipe using easy pantry ingredients for a lovely cookie suitable for gifts to friends. Little will they know these cookies are vegan and gluten free, made using only unrefined sugar. Perfect!
Almond Thumbprint Cookies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
3 cups almond flour
2 tablespoons ground flax
2 tablespoons brown rice flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup warm melted coconut oil
1/2 cup maple syrup
1 tablespoon vanilla extract
Your favorite jam
Makes 20 cookies
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Instructions
1. Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
2. Combine almond flour, flax, rice flour, salt and baking soda in a large bowl. Sift together and add in warm melted coconut oil, maple syrup and vanilla until the dough comes together.
3. Place tablespoon sized balls of dough on the cookie sheets, 20 cookies total. Gently press down cookies to flatten to about 1/2 inch (12 mm) thick and make a thumbprint in the center of each.
4. Bake cookies 15 minutes. Remove from oven and while still hot, reinforce the thumbprint in each cookie. Fill each center with your favorite flavor of jam.
Photos by Brian Byllesby
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!