Thumbprint Cookie Recipe

4.5 from 2 reviews

Thumbprint cookie recipe is made with extra virgin coconut oil and sweetened primarily with phytonutrient-rich maple syrup.


  • 1/2 cup almond flour
  • 1/2 cup cashew flour, we like Nature Eat’s (or put 1 cup of raw cashews in a blender and make your own flour).
  • 1 1/2 cups 1-for-1 gluten free flour, like this one from King Arthur
  • 1 teaspoon baking powder
  • 1/4 teaspoon unrefined sea salt
  • 1/2 cup pure maple syrup + 12 Tbsp more, as needed
  • 1/4 cup extra virgin organic coconut oil, such as Barlean’s, melted
  • 1 teaspoon pure vanilla extract
  • OPTIONAL: 1 teaspoon almond extract
  • 1/3 cup all-natural jam (we used Raspberry)


  1. Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper or use a non-toxic baking stone.
  2. In a large bowl, add the almond flour, cashew flour, gluten free flour, baking powder, and salt. Whisk to combine.
  3. Pour in the maple syrup, melted coconut oil and vanilla and combine with a wooden spoon.
  4. Scrape the dough onto a lightly floured surface and knead for 2 minutes.
  5. Roll tablespoon-size portions of the dough into balls. Place on the parchment-lined cookie sheets and press a moist 1/4 – 1/2 teaspoon into the center of each dough ball. If your balls seems dry – add another 1-2 tablespoons of maple syrup to moisten the dough. thumbprint cookie recipe
  6. Add approximately 1/2 teaspoon of jam per cookie. Refrigerate for 15 minutes. thumbprint cookie recipe
  7. Place the cookies in the oven and bake for 8 minutes. Open the oven and reverse the position of the pans; bake for another 7 to 8 minutes, or until the cookies are golden. Remove cookies from the oven and let cool and harden on an oven-rack before serving. thumbprint cookie recipe