About the Recipe
These vegan and gluten-free thumbprint cookies are a simple yet satisfying treat, perfect for anyone looking for a quick, healthy snack or dessert. Made with almond flour, coconut or vegan butter, and naturally sweetened with maple syrup, these cookies offer a deliciously soft texture and a subtly sweet flavor. The fun part comes with the filling—choose from your favorite jams like blueberry or strawberry, or get creative by using almond butter and topping it with a dark chocolate chip for an indulgent twist.
Baking up in just 10-12 minutes, these cookies are ideal for last-minute cravings or for impressing guests with a homemade, gluten-free dessert. The almond flour gives them a nutty richness, while the coconut or vegan butter ensures a soft, melt-in-your-mouth texture. Whether you're following a plant-based or gluten-free lifestyle, these thumbprint cookies deliver on flavor and convenience, making them the perfect go-to for a sweet, healthy treat.
Ingredients
Ingredients
• Almond Flour: 1 cup
• Coconut or Vegan Butter: 3 Tbsp
• Maple Syrup: 3 Tbsp
• Salt: 1/4 tsp
• Jam (blueberry, strawberry, or almond butter with a dark chocolate chip): 3 Tbsp
Preparation
Preparation
Step 1
Preheat the Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2
Mix the Dough: In a bowl, combine almond flour, coconut or vegan butter, maple syrup, and salt. Mix until a dough forms.
Step 3
Shape the Cookies: Roll the dough into small balls, place them on the baking sheet, and press your thumb into the center of each to create a well.
Step 4
Add the Filling: Fill each thumbprint with your choice of jam or almond butter and top with a dark chocolate chip if desired.
Step 5
Bake: Bake the cookies for 10-12 minutes or until golden brown.
Step 6
Cool: Let the cookies cool on a rack before serving.
