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Almond Thumbprint Cookies with Cherry Jam (Grain-Free, Vegan)

These thumbprint cookies would be the perfect addition to any of your upcoming holiday festivities.

Made with protein-rich almond flour, plus an extra punch of pure almond extract, these cookies are bursting with almond flavor–> which pairs perfectly with a dollop of sweet and tart cherry jam. Unlike the traditional versions, which are loaded with refined sugars, these cookies are naturally sweetened with pure maple syrup, so you won’t find yourself suffering from a sugar coma later on.

I used dried cherries to prepare this particular jam, in order to keep these cookies properly combined, but you might want to experiment with other fresh seasonal fruits for a more festive-colored center. Alternatively, you could use your favorite jar of prepared all-natural jam, to make things even easier.

Any leftover jam would be delicious served over your favorite hot cereal or toast, or as a condiment for a sandwich!

Almond Thumbprint Cookies with Cherry Jam (Grain-Free, Vegan)
makes 2 dozen

Adapted from Almond Flour Sugar Cookies

Ingredients:

For the cookies:

2 cups almond flour (store-bought or homemade)
1/4 cup coconut oil, softened
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon fine sea salt

For the jam:

1/2 cup dried cherries (unsulfured, no sugar added)
1 tablespoon maple syrup
1/4 cup water
1 tablespoon chia seeds

Directions:

Preheat the oven to 350F and line a baking sheet with parchment paper, or a Silpat. In a medium bowl, combine all of the cherry jam ingredients and allow them to soak together for at least 15 minutes while you prepare the cookies.

In a medium bowl, cream together the coconut oil, maple syrup, vanilla and almond extracts until smooth. Gradually stir in the almond flour and sea salt, and mix well until a uniform dough is formed.

Scoop the dough by tablespoons and use your hands to roll into smooth balls. Place the balls onto the lined baking sheet, about 2 inches apart, and use your thumb to press into the center of each cookie, creating a well for the jam.

To prepare the cherry jam filling, transfer the soaked jam ingredients into a high-speed blender, and blend until uniformly combined, about 1 minute. The chia helps the jam “gel” together!

Use a spoon to drop a dollop of jam into the center of each cookie, about 1/2-1 teaspoon each.

Bake for about 8-10 minutes at 350F, or until lightly golden. Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.


5.0 from 10 reviews
Almond Thumbprint Cookies with Cherry Jam (Vegan)
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Cook time: 
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Serves: 24
 
Made with protein-rich almond flour, plus an extra-punch of pure almond extract, these cookies are bursting with almond flavor-- which pairs perfectly with a dollop of sweet and tart cherry jam.
Ingredients
  • For the cookies: 2 cups almond flour
  • ¼ cup coconut oil, softened
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon fine sea salt
  • For the jam: ½ cup dried cherries (unsulfured, no sugar added)
  • 1 tablespoon pure maple syrup
  • ¼ cup water
  • 1 tablespoon chia seeds
Instructions
  1. Preheat the oven to 350F and line a baking sheet with parchment paper, or a Silpat. In a medium bowl, combine all of the cherry jam ingredients and allow them to soak together for at least 15 minutes while you prepare the cookies.
  2. In a separate bowl, cream together the coconut oil, maple syrup, vanilla and almond extracts until smooth. Gradually stir in the almond flour and sea salt, and mix well until a uniform dough is formed.
  3. Scoop the dough by tablespoons and use your hands to roll into smooth balls. Place the balls onto the lined baking sheet, about 2 inches apart, and use your thumb to press into the center of each cookie, creating a well for the jam.
  4. To prepare the cherry jam filling, transfer the soaked jam ingredients into a high-speed blender, and blend until uniformly combined, about 1 minute. The chia helps the jam "gel" together.
  5. Use a spoon to drop a dollop of jam into the center of each cookie.
  6. Bake for about 8-10 minutes at 350F, or until lightly golden. Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.

Enjoy!

Reader Feedback: What’s your favorite jam flavor?

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