These easy-to-make, gluten-free thumbprint cookies are perfect for any occasion! Satisfy your sweet tooth with these tender, buttery cookies that are rolled in crushed almonds and filled with an assortment of jams.
It’s time to bake cookies! These gluten-free thumbprint cookies are one of my favorites to make any time of year. They also happen to be vegan, paleo, easy to make and call for only a handful of pantry ingredients and some of your favorite naturally sweetened jams.
While we generally tend to think of cookie season as synonymous with the winter holidays, there are lots of holidays and events where a batch of homemade cookies would be just as welcome and these thumbprint cookies are a timeless classic suited for more than just the winter season.
Made with from simple shortbread dough, rolled in crushed almonds and filled with jewel-toned jams, these almond flour thumbprint cookies make an elegant addition to any special occasion as well as a nice afternoon treat alongside a cup of tea. The cookies are tender and buttery along the edges and sweet and jammy in the centers. Here’s what you’ll need to make them:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Almond Flour – Use blanched almond flour not almond meal.
- Tapioca Flour – Tapioca flour gives the cookies their light texture.
- Baking Powder – Use a grain-free baking powder to keep these grain-free and Paleo-friendly.
- Butter or Palm Shortening – Use palm shortening or room temperature butter for a non-vegan version.
- Maple Syrup – Maple syrup is the sweetener for these cookies.
- Vanilla or Almond Extract – Use either vanilla or almond extract to flavor the cookies.
- Sliced Almonds – We’re using lightly crushed sliced almonds to roll the cookies in before baking.
- Assorted Jams – Use an assortment of naturally sweetened jams for a refined sugar-free and Paleo-friendly cookie.
How to Make Almond Flour Thumbprint Cookies:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- The almond flour based dough is first stirred together by hand in a large bowl. If you find the dough is sticky it can be refrigerated for a few minutes until easier to handle and formed into balls.
- The balls are then rolled in the crushed almonds, pressed down in the centers and filled with jam before being baked. You can fill them with an assortment of jams of different colors or just go for your favorite flavor. Filling the cookies with jam before baking (rather than filling them after) prevents the thumbprint holes from closing as the cookies will spread slightly when baking.
- The cookies then go into a 325F oven to ensure that they bake through before browning. Let them cool completely on a wire rack before serving as the cookies will crisp as they cool.
More Cookie Recipes:
Rolled in chopped almonds and filled with an assortment of jams, these easy to make gluten-free jam thumbprint cookies are a classic for any occasion.
- ¾ cup/84g almond flour
- ½ cup/48g tapioca flour
- ½ teaspoon grain-free baking powder
- Pinch of fine sea salt
- 3 Tablespoons/45g palm shortening (or room temperature butter for a non-vegan version)
- 3 Tablespoons/45ml maple syrup
- 1 teaspoon vanilla extract or ¼ teaspoon almond extract
- ¼ cup/30g sliced almonds, lightly crushed
- Assorted naturally sweetened jams for filling
- Preheat oven to 325 F. Line a baking sheet with parchment paper.
- In a large bowl whisk together almond flour, tapioca, baking powder and salt. Stir in shortening, maple syrup and vanilla extract until a soft dough forms. Let dough sit in fridge for a few minutes if needed until firm enough to handle.
- Divide dough into 12 pieces and roll into balls. Place crushed sliced almonds in a shallow dish and roll dough balls in almonds until coated. Place about 2-inches apart on prepared baking sheet.
- Gently press your thumb down into the center of each ball to make a small well. Fill with ½ teaspoon of jam.
- Bake until cookies are golden around the edges, (about 18 to 20 minutes) rotating pan about halfway through baking.
- Transfer baking sheet to a wire rack, let cool completely. Serve or store between layers of parchment paper in an airtight container (cookies will soften when stored).
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Amount Per Serving: Calories: 214Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 34mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.