Thumbprint Cookie Recipe

This jam-filled Thumbprint Cookie recipe is gluten free, dairy free, egg free and sweetened naturally. Delicious and easy to make!

thumbprint cookies recipe
Save Recipe


  • 1 cup almond flour or finely ground cashew flour
  • 1 1/2 cups gluten free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup pure maple syrup
  • 1/3 cup organic coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract

Jam Filling:

  • 1/3 cup all-natural jam
  • 1 teaspoon lemon juice


  1. Preheat oven to 350 degrees. Line two large baking pans with unbleached parchment paper or use a non-toxic baking stone.
  2. In a large bowl, add the almond flour, gluten free flour, baking powder, and salt. Whisk to combine.
  3. Pour in the maple syrup, melted coconut oil and vanilla extract (and almond extract, if using) and combine with a wooden spoon or hand-mixer for about 2-3 minutes until a dough begins to form. Knead with your hands if the dough is not forming.
  4. Using a small scoop or medium scoop, scoop the dough and place it on the baking pan about 2 inches apart. Roll each scoop into a ball.
  5. Using a moist 1/4 – 1/2 teaspoon, push the teaspoon into the center of each dough ball and set aside.
  6. In a small bowl, combine the all-fruit jam and lemon juice and mix until well combined. Add approximately 1/2 teaspoon of jam per cookie.
  7. Place the cookies in the oven and bake for 10-12 minutes. Remove cookies from the oven and let cool slightly.

Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!

© 2024 clean cuisine Recipe by: