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)
Author: 
Prep time: 
Cook time: 
Total time: 
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?

Comments

    • says

      Fresh fruit digests very quickly, thanks to its high-water content, so it would start to ferment if eaten with almonds, which digest at a slower rate. Since dried fruit has most the moisture removed, it will then digest slower, at a rate similar to nuts and seeds.

      • zosia says

        you’re so knowledgeable about food combining – thanks for responding. do you mind providing the resource that taught you about this. (i know there are other sites and books, but i’m curious about where you learned it from!)

        thanks and have a great day!

    • says

      I used to make cookies similar to that, using a mini peanut butter cup, and with those, you add the chocolate immediately after baking while they’re still hot, so that it will melt into the center. I’ve never seen a high-quality dark chocolate kiss, but maybe a small square of 70% dark chocolate would work? Let us know if you have any success!

      • Stacey says

        These were amazing – I did the filling with blueberry preserves and some with hazelnut – I think the addition with the almond extract sends these over the top – Your recipes are amazing and this is my new favorite cookie – Happy Holidays and Blessings !

  1. says

    I have yet to splurge on some almond flour, but all of your cookies look so good! I usually try to sub almond meal, since I have so much from making almond milk, so I may try that here too! :-)

  2. Jessica says

    This just brought tears to my eyes because I am sooooo excited!!! Thanks for sharing this recipe. These are my FAVORITE and I was wondering how I could make them gluten and grain-free!!!

  3. Sooze says

    These cookies look fantastic. I just added this recipe to my holiday baking list!

    And, regarding your jam flavor question, I absolutely love raspberry jam. I think I love it so much because raspberry seeds add a little crunch. That probably sounds weird…but it is true!

  4. Jennifer Mitch says

    I’m not crazy about coconut anything. Is there something I can substitute for the coconut oil? It doesn’t have to be vegan.
    thanks.

  5. A says

    How can I use liquid stevia instead of maple syrup? Also, I think a cranberry sauce filling would be awesome. In terms of slowing the digestion if fresh fruits are used, I would recommend making homemade jam with fresh fruit of choice and thickening it with chia seeds. I made a batch in the past and it was absolutely amazing.

    • says

      I haven’t tried using stevia in this recipe, so you’ll have to experiment and let us know how it goes! The cranberry filling sounds delicious. :)

  6. Misti says

    These are fantastic! My favorite grain-free treat I’ve tried yet. The “jam” is perfect, I love cherry, wouldn’t change a thing.

    • says

      Does she have a recipe posted that is similar to this? I just searched her site, and I can’t find it.

      Since very few recipes seem to be truly “original” anymore, I always make a point of linking to the source of my inspiration. In this case, it wasn’t Elana’s Pantry, but I have definitely considered her to be a resource for other delicious grain-free ideas!

  7. Tricia says

    Oh, I am making these tomorrow! One of my favorite cookies before we changed our diet was a thumbprint cookie with raspberry preserves and a lemon glaze. Can’t wait to try these!

  8. Amy says

    These are soooo good. I subbed earth balance for the coconut oil, vanilla extract for the almond, and added about a teaspoon of cinnamon. I also just used store bought jam for the filling. The turned out delicious! Can’t even believe they are vegan!

  9. coconutkissed says

    This makes THE best thumbprint cookies ever! I have been baking batches and batches since you posted. I made the cherry jam which was full of flavor! When I ran out of that I made some with blueberries! Yummy! Thanks so much for the healthy recipes!

  10. Krysta says

    These are fabulous! Was a huge hit with everyone at Christmas…including the kids! I am craving them as I write this…..

  11. Nora says

    Delish! I made these especially for my mom because she loves linzer tarts and these are kinda close to them, but much healthier! I didn’t have enough almond flour so I had to use 1 c. white flour but they were still tasty. Also used dried cranberries instead of cherries. My sister who doesn’t like healthy food raved about them!

    Thanks

  12. westcoastgirl says

    OMG these are amazing! I’m on a really restricted diet to test for food sensitivities and I’ve been craving something sweet and not processed like all the gluten free stuff at the stores! These are perfect! Just made these and shared the recipe with all my friends on fb. Thanks!

  13. says

    Even my husband who doesn’t always like “healthy stuff” LOVED these cookies! The flavor and texture is amazing. I used organic strawberry preserves as the filling. Thanks for the delicious recipe! :)

  14. Erin says

    I didn’t have all the ingredients listed so I subbed agave for the maple syrup, more vanilla for the almond extract and smart balance butter substitute for coconut oil. I also added some unsweetened coconut flakes into the batter and rolled each ball in the same coconut flakes. I also live at high altitude so I had to bake these for about 25 minutes. They turned out SO good! I’m already baking my 2nd batch since late last night when I found this website for the recipe!

  15. Gina says

    I made a batch of these for Christmas, but didn’t have a measuring cup, so used a whole bag of Bob’s Red Mill almond flour (thinking the weight measure on the bag was 2 cup equivalent). They turned out delicious! so this time I halved the coconut oil and maple syrup but measured 2 cups of flour. Perfect again! So, for anyone looking for a slightly lower fat/lower sugar cookie, try halving the liquid ingredients.
    Thanks for the great recipe! We put raspberry jam in them.

  16. Sagami says

    I made it yesterday with home made Almond Flour, Ghee and Maple syrup. I added 1/2 cup of jaggery and sesame mixture to it. It came out wonderfully yummy and looked so good. Thanks for the awesome recipe. We put raspberry jam in them.

  17. says

    Hi! Would you mind if I share your blog with my zynga group?
    There’s a lot of folks that I think would really enjoy your content.
    Please let me know. Thanks

  18. Mary says

    Hi I noticed in just about all the recipes they call for pure maple syrup, or honey my question to you is…isn’t that high sugar? I’m new to the lc/ paleo and my hubby diabetes is slightly high and I’m worried. Can you shed me
    Some light your recipe look amazing and want to try them… Thank u kindly

    • Megan Gilmore says

      Any baked good wouldn’t be a regular thing to consume on a Paleo diet (even without grains) but, when used as a replacement for a traditional cookie recipe, this one is higher in protein and healthy fats and should have a lower impact on your blood sugar.

  19. Anne says

    I just made these with organic grape jelly and extra vanilla extract to make up for my lack of almond extract. They are rediculously delicious!!!! My husband, who does not like almond meal anything and generally doesn’t like thumbprint cookies, was even impressed by these and eating them behind my back! You never fail us!

Trackbacks

  1. […] I really want to make with this jam are these delicious looking Almond Thumbprint Cookies. Like I’ve mentioned, although I’m not a vegan or gluten-free I do like experimenting […]

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