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5 from 1 vote

Almond Flour Thumbprint Cookies

You're guaranteed to love these simple almond flour thumbprint cookies which are vegan, gluten free, and sweetened with maple syrup. These soft and chewy cookies are made with just 8 simple wholesome ingredients. 
Prep Time10 mins
Cook Time10 mins
Course: Dessert
Cuisine: American, Gluten-free, Vegan
Servings: 12 -14 cookies
Calories: 165kcal


  • 2 cups super fine almond flour
  • 1/4 cup maple syrup
  • 1/4 cup oil canola, olive, or melted coconut oil are great options
  • 1/2 teaspoon vanilla extract
  • Zest from 1/2 lemon
  • Dash of sea salt
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup strawberry jam or your favorite jam flavor


  • Preheat oven to 350 degrees Fahrenheit.
  • Add the almond flour, maple syrup, oil, vanilla, lemon zest, and sea salt to a mixing bowl and stir with a wooden spoon until dough forms. 
  • Add coconut to a plate. Roll dough into a 1 tablespoon size balls and roll in the coconut shreds to coat and arrange on a baking sheet. 
  • Use a 1/2 teaspoon to make an indent in the top of each dough ball. Fill with 1/2 teaspoon jam. 
  • Bake for 10-12 minutes or until coconut is toasted. Allow to cool a few minutes on the pan before transferring to a wire rack. 


*To freeze these cookies, add parchment paper between the layers of the cookies when stacking in a freezer friendly dish. When ready to eat, just take them out of the freezer and let them warm up for 20-30 minutes on the counter. 


Serving: 1cookie | Calories: 165kcal | Carbohydrates: 8.5g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 85mg | Fiber: 2g | Sugar: 4.5g