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These Easy Jam Thumbprint Cookies are crisp, buttery, and slightly chewy, made with just five simple ingredients. They’re gluten-free, vegan, and Paleo-friendly, which makes them the perfect treat for nearly every diet and occasion. Whether you’re baking up a batch for the holidays or need a quick cookie fix, these almond flour thumbprint cookies hit the spot.
This jam thumbprint recipe is an oldie but a goodie — it’s one of the first cookie recipes I ever shared here on Bakerita back in 2014, when I had just arrived in London for my semester abroad! The photos needed a little glow-up (okay, a lot of glow-up), but the cookies themselves are still just as delicious as I remember.
Some recipes just stand the test of time, and this is one of them. If you love a crispy cookie, lightly sweetener with maple syrup to let the jam flavors shine, you’re going to love this one.
Why You’ll Love These Gluten-Free Vegan Cookies
- Naturally gluten-free, dairy-free, and egg-free
- Made with simple, wholesome ingredients
- Ready in under an hour
- Great for holiday cookie trays or everyday treats
- Easily customizable with your favorite jam flavors
Ingredients You’ll Need
You only need five pantry staples to make these gluten-free vegan cookies:
- Jam: The star of the show! Use any flavor you love — raspberry, strawberry, apricot, or even a homemade chia jam.
- Almond flour: The base of the cookie. It gives a soft, buttery texture and a naturally nutty flavor.
- Coconut oil: Keeps the cookies rich and tender. You can use refined coconut oil for a more neutral flavor or unrefined if you like a light coconut note.
- Maple syrup: Adds natural sweetness and helps bind the dough. You can substitute honey if you’re not vegan, or try agave syrup for a slightly lighter taste.
- Salt: Just a pinch enhances all the flavors.
Ingredient Substitutions
- Almond flour: You can use hazelnut flour for a richer flavor or sunflower seed flour for a nut-free option.
- Coconut oil: Swap for vegan butter or avocado oil in equal amounts.
- Jam: Try nut butter (almond or peanut) instead of jam for a fun twist — or even dark chocolate ganache if you want something extra indulgent. See this chocolate almond butter thumbprint cookies recipe if you want to have two types on your holiday cookie platter!
How to Make These Jam Thumbprint Cookies
- Mix the dough: In a bowl, stir together almond flour, melted coconut oil, maple syrup, and salt until a dough forms.
- Chill: Let the dough chill for about 30 minutes — this helps the cookies hold their shape.
- Shape and fill: Roll into small balls, place on a parchment-lined baking sheet, and press your thumb into the center of each one. Fill with your favorite jam.
- Bake: Bake until lightly golden around the edges, about 10–12 minutes.
- Cool: Let cool completely before removing from the pan (they’ll firm up as they cool).
Baking Tips
- Don’t skip the chilling step! It helps prevent the cookies from spreading.
- Use a small spoon or your thumb to create a deep enough indentation — the jam should remain in place.
- If you like your cookies on the sweeter side, add an extra teaspoon of maple syrup.
FAQ
Can I make these ahead of time?
Yes! These cookies keep well in an airtight container at room temperature for up to 5 days, or you can freeze them for up to 2 months.
Can I make the dough ahead?
Absolutely, you can make and refrigerate the dough for up to 2 days before baking.
Can I double the recipe?
Yes, just double everything. These tend to disappear fast, so doubling is always a good idea! There’s a button on the right side of the recipe card next to “ingredients” where you can automatically double or triple the recipe.
These gluten-free, vegan thumbprint cookies are the perfect blend of nostalgia and wholesomeness. They’re ideal for the holidays, tea time, or late-night snacking. Whether you stick with the classic jam filling or try something new like nut butter or chocolate, they’re a must-bake for cookie lovers everywhere. Enjoy!!
Want more easy holiday cookie recipes?
Gluten-Free Salted Caramel Thumbprint Cookies
6 Ingredient Salted Caramel Thumbprint Cookies made healthier with vegan caramel, dark chocolate & a gluten-free paleo shortbread cookie base! Perfect for the holidays or whenever you have a cookie craving!
Vegan Almond Crescent Cookies
These Vegan Almond Crescent Cookies are crispy, buttery, and coated in powdered sugar for a cookie that’s perfect for serving with coffee, tea, or hot cocoa!
Gluten-Free Vegan Jam Bars
These Gluten-Free Vegan Jam Bars are made with a scrumptious oatmeal crumble crust that doubles as a crumb topping and a thick layer of jam in the middle. They’re the perfect easy, vegan holiday dessert.
Jam Thumbprint Cookies (GF, Vegan)
Ingredients
- 1¼ cup blanched almond flour
- ¼ cup coconut oil, melted
- 3 tablespoons maple syrup
- Pinch of salt
- ¼ cup refined sugar-free fruit jam or preserves, I used my Strawberry Rhubarb Chia Jam
Instructions
- 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.
Recipe adapted from The Honour System
Thanks so much for posting this recipe! Can’t wait to try it out this weekend! Do you have any recommendations on how to modify this recipe if I want to use Christmas cookie cutters instead of the ball shapes. I still want to imprint my thumb but the shapes will be different and maybe the cookies will be thinner too as a result. Thank you!
Hi Stephanie, I’ve never tried rolling out this recipe so I honestly have no idea whether it would work or not. They do puff up a bit, so that’s something to keep in mind. Sorry I can’t be more help!
Also what’s the best way to store them in the fridge / freezer for those large batches? Thanks again!
Hi Stephanie, to store the baked cookies in the fridge or freezer, you’ll want them to be tightly wrapped in an airtight container.
Okay, you were not kidding about these cookies! I made them today for Christmas.. but between me and my boyfriend, they’re already all gone! I’ll need to make more for Christmas now haha. Thank you for this simple and amazing recipe!
So thrilled you and your boyfriend loved them, Tara!
Great recipe! These cookies taste amazing, everone loved them!
Thanks for sharing :-)
So glad everyone loved them Ageliki!!
Loved these! My mother kept coming back and sneaking another one while they were cooling. They were a hit!
So glad they were a hit! Thanks for the feedback Jordan.
I’ve made these a few times now and I’m always surprised that they are only 4 ingredients! They are so delicious!
So glad you’re loving them Rachelle!
thank you for your recipes. I made a blueberry chia jam on the weekend and wanted 2 do something with this. This recipe looks great but I don’t have almond flour. what other flours could I use ? I have wheat flour. would that work in your opinion ?
Hi Fatema, I haven’t tried it but wheat or regular all purpose flour should be okay. Enjoy!
I only got 8. I must have made them to big! They are so good!
The amount can definitely vary based on their size, so glad you’re enjoying them though Monica! You can always double the recipe to make more big ones :)
That’s what I’ll do! Thanks so much! So good!
can i replace the almond flour with oat flour? Got an almond allergy. Thanks!
Hi Nell, haven’t tried it but that should be fine!
I made this recipe a few years ago and it was great. decided to try them again and they did not turn out. they went completely flat in the oven. too much oil I guess, but I measured correctly.
Hi Onarock, well the recipe hasn’t been changed at all so not sure what went wrong your second time, considering they turned out the first time! Was the dough adequately firm and chilled, or is there a chance you undermeasured the flour? It’s hard for me to know what happened without being in the kitchen with you.