Perfectly soft, chewy delicious vegan almond thumbprint cookies. Gluten-free, no sugar, low carb healthy cookies that are absolutely delicious, perfect for the holidays and ready in just 30 minutes.
Almond Thumbprint Cookies are delicious, nutritious, easy to make and also stunning…yup, everything on your cookie wish list.
They’re perfectly chewy, jammy and satisfying. Amazingly sweet with no refined sugar plus the nutty taste and texture is just right.
These gorgeous cookies will be the star of holiday dessert table. A fierce competitor for the top spot with my Vegan Ginger Cookies.
Be a superstar when you make these for your annual cookie swap. Bonus points if you’re willing to share and wrap these up as gifts!
I make these cookies filled with chia jam all year round. They’re exactly what I want in the evening with a cup of tea and healthy enough for a grab and go breakfast too.
Traditional Thumbprint cookies are loaded with saturated fat and refined sugar. A few simple swaps and an easy recipe for healthy cookies is born!
- Almond Flour: Widely available at grocery stores and online. Blanched almond flour is easy to use and low in carbs.
- Arrowroot powder: gluten-free and a good source of B vitamins and potassium.
- Ground Flax: Rich in fiber, high in Omega-3s and perfect for vegan and grain-free baking.
- Almond Butter: Use creamy almond butter, with only almonds, no additional ingredients.
- Maple Syrup: pure maple syrup adds a touch of natural sweetness an no need for refined sugar.
- Almond Extract: I like the extra almond flavor. OK to omit if you don’t have, or substitute with vanilla extract
- Baking Powder
- Sea Salt: Omit, if your almond butter contains salt. I like the way salt brings out the nutty flavor of the flax, and almonds.
How to make Thumbprint Cookies
- Mix wet ingredients: Combine almond butter, maple syrup and almond extract in a medium sized bowl.
2. Add dry ingredients: Add almond meal, ground flax, arrowroot, baking powder, sea salt to the wet ingredients and mix well.
3. Roll batter into balls. Use a rimmed baking sheet lined with unbleached parchment paper. Roll dough into 1″ balls, and line them up on prepared pan. You will have 18-24, depending on size.
4. Indent cookies to prep them for jam. Use your thumb, or the back of a spoon to make an indent into each cookie ball.
5. Fill with jam. Use two teaspoons to drop 1 teaspoon of jam into each cookie indent. I used Homemade Cranberry Chia Jam.
6. Bake for 13-15 minutes, until cookies are set and beginning to brown. It is OK for cookies to be soft, they will firm up a bit more as they cool.
7. Cool. Let cookies cool completely on a wire rack before transferring for storage.
Why I love Almond Thumbprint Cookies
- They’re beautiful! The bright jam is fun and colorful.
- Gluten-free….actually they’re even grain-free—LOW CARB.
- An ideal snack for after school, mid morning, or in the evening.
- No sugar. I do have a sweet tooth, but I stay away from refined sugar
- They freeze well! Make a double batch and store some for later.
- This recipe is so easy to make, but they look like a labor of love…which they are!
- Perfect for the holidays.
- Healthy enough to eat for breakfast.
- Plant based ingredients.
- No oil….whole foods used that contain healthy fats.
- Delicious with a chewy cookie and jammy filling.
- 1 1/2 cups almond meal
- 1/4 cup arrowroot powder
- 1/4 cup ground flax seeds
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/3 cup smooth almond butter
- 1/3 cup pure maple syrup
- 1/2 teaspoon almond extract
- 1/2 cup no sugar jam*
- Preheat oven to 350 and line a rimmed baking sheet with unbleached parchment paper.
- In a medium sized bowl, combine almond butter, maple syrup and almond extract. Mix until smooth.
- Add almond meal, arrowroot powder, ground flax, baking powder and salt and mix well. It will be kinda crumbly, but you should be able to press together between your fingers.
- Roll the dough into golf ball sized rounds. You will have 18-24, depending on size.
- Use the back of a teaspoon or your thumb to make an indent in each. Fill with 1 teaspoon jam.
- Bake for 13 minutes, until cookies are set and beginning to brown.
- Let cool for about 10 minutes and then transfer to a rack to cool completely before storing.
- Store cookies in the fridge in an airtight container for up to 1 week, or in the freezer for up to 3 months.
JAM: I used homemade cranberry chia jam....the recipe is easy and takes about 15 minutes to make,
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Serving Size1 cookie
Amount Per Serving Calories 94Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 59mgCarbohydrates 14gFiber 3gSugar 8gProtein 3g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.