These Jam Thumbprint Cookies are a simple and delicious cookie made with only four ingredients! You won’t be able to have just one of these gluten-free, vegan, and Paleo-friendly cookies.
UPDATE! I’ve been having a lot of fun remaking some of my old recipes that I think could use a little *erm* refresh, shall we say. Some of my older recipes are definitely outstanding, while the pictures representing the recipes were far from it.
This recipe was originally posted back in January of 2014, when I had first arrived to London for my semester abroad. Remembering that first week, I barely remember getting sick, and just remember how much freaking FUN I had on my semester abroad. Oh, nostalgia…these cookies, too, are still totally outstanding. I don’t like erasing old posts…soooo, here’s the original (pictures replaced, except for one) from 2014!
Hi guys. I’ve been totally AWOL, despite my promises of stories from London and all that good stuff. Let me throw something out there – London has been amazing so far (for the most part, but we’ll get there in a second), but you want to know something slightly pathetic for a blogger?
I have yet to take ONE picture that was not a blurry, night-out, nightclub picture. I know, I know. But the truth is, I haven’t really been sightseeing yet! It’s been orientation, classes (ahem, modules, as the Brits call them), meeting new people, and going out. Oh, getting sick.
How is that for luck?! One week in, and I woke up in the middle of the night feeling horrific, barely able to get out of bed. So for the past three days I’ve been in my room, miserable. Until this morning, I hadn’t seen a soul, and all I had eaten was one granola bar and a handful of cereal…in three days.
^^ One of the original pictures from when this recipe was posted back in January 2014!
That’s so not healthy. But I was sick, and I had no appetite and my mom wasn’t there to bring me crackers and soup, so severe undernourishment was the easiest solution. I’m finally starting to feel slightly better (AKA able to stand up without wanting to pass out) and I made my first venture into the human world today, so steps in the right direction are being made.
Besides my terrible sickness, I really do love it here and promise to share many stories soon!
But these cookies though. Seriously guys, these are good. For the whole time they were in my house, my sister and I could not stop devouring them. In fact, we made them twice, which totally was not a big deal because they only take 4 (FOUR!) ingredients and come together in like, two seconds.
Okay, a little more than that because they have to chill in the fridge for a lil’ bit (30 minutes, but you can leave ’em longer), but that’s totally hands off time that you can go use to go paint your nails or watch an episode of How I Met Your Mother on Netflix. Wait – don’t wait your nails actually. You’re going to need to use those thumbs, and these are jam thumbprints, not nail polish thumbprints. Stick with HIMYM.
Anyways, moral of the story – these are tasty little suckers that don’t make a huge batch AND aren’t bad for you, so you truly have no reason to feel sorry for demolishing the whole pan. If you follow a paleo diet and want to ensure these are too, you can make your own paleo jam (2016 update: I made these with my Strawberry Rhubarb Chia Jam) or you could fill them with almond butter…which I wish I would have thought of when I was making these. That would be totally delicious.
If you don’t have maple syrup on hand, honey will do, but keep in mind that honey isn’t vegan! You can also increase the amount of sweetener if you like a sweeter cookie, because these have a pretty mild sweetness – I wanted the jam to shine through. I do hope you’ll give these a shot – enjoy!
Remember to #bakerita if you try the recipe!
- 1¼ cup blanched almond flour
- ¼ cup coconut oil, melted
- 3 tablespoons maple syrup
- ¼ cup refined sugar free fruit jam or preserves (I used my Strawberry Rhubarb Chia Jam)
- In a medium bowl, mix together all ingredients except for the jam and shape into a ball. Cover with plastic wrap and refrigerate for 30 minutes (or up to 24 hours).
- Preheat oven to 375ºF and line a baking sheet with parchment paper or a Silpat baking sheet.
- Form 15 balls from the dough. Make an imprint in the center of each cookie with your thumb and fill each imprint with jam.
- Bake for 10 minutes for until light golden brown around the edges. Remove from the oven and transfer to a cooling rack to cool completely.