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 from 11 votes
Print
Almond Thumbprint Cookies with Cherry Jam (Grain-Free, Vegan)
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 
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.
Course: Dessert
Servings: 24
Calories: 95 kcal
Author: Detoxinista.com
Ingredients
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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Comments

Camille Marie

Your recipe inspired mine, so thank you! You can call mine semi-homemade.
Definitely trying yours soon!

http://theoutofofficediet.blogspot.com/2014/08/addicting-vegan-thumbprint-cookie-recipe.html

Mary

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

    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.

Anne

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!

Sarah

Can these be frozen after being cooked and then eaten after they have thawed?

    Megan Gilmore

    Yes, almond flour cookies freeze very well– sometimes we just eat them cold from the freezer!

      Sarah

      Great thank you so much. I’m from Australia and lots of your delicious recipes are being made here. Keep up the great work!

Michelle

Thank you for this recipe! It is so good! I used organic raspberry jam from Trader Joe’s as I didn’t have cherries available. Looking forward to making it again with cherries.

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