Coconut Almond Flour Thumbprint Cookies (Gluten-Free, Vegan)

What are jam cookies (thumbprint cookies)?

Sometimes you really want something sweet but don’t want to go to a lot of trouble and work up a sweat making it. Then you’ll love these coconut almond flour jam cookies, which are as delicious as they are pretty! Jam cookies are also called thumbprint cookies. As the name suggests, you shape a round ball of dough with your thumb, pressing a little dimple into the center, then fill it with jam. They’re very simple cookies.

Thumbprint cookies are sometimes made with a mix of flour and almond flour, but to simplify the recipe, I use almond flour as the main ingredient, so these cookies are gluten-free. While they bake, the shredded coconut coating fills the whole house with that special coconut aroma, and it makes me bubble over with happiness. The jam in the middle is just one little bite, so the sweetness is never cloying, just right! If you have some time and want them to taste even better and be even healthier, try making your own jam. I’ve shared a simple chia seed jam before that takes just 4 ingredients and 20 minutes. You can find the recipe here. I demonstrate a mulberry chia seed jam, but you can use the same weight of other fruit to make different flavors. ➣ Mulberry Chia Seed Jam

Almond flour has less starch than regular flour and a very low GI, plus plenty of protein and good-quality fats. But actually, almond flour has about the same calories as flour; it’s just relatively lower in starch and contains better fats. A quick reminder, though: almond flour is in fact higher in calories than flour, so while you enjoy these cookies, keep an eye on portions! That way you can eat healthy and happy.

This recipe uses just 7 natural ingredients, and you can make it all in one bowl. Because it’s so simple, it’s especially great for making with kids. Little ones can mix the ingredients, roll the dough into balls, press in the dimples together, and finally add the jam. The process might turn into a big mess, but if I had kids, I’d make this recipe with them.

These almond flour coconut jam cookies take just 20 minutes, so if you suddenly crave something sweet, you can whip up a batch of cookies to go with your tea with no effort at all. They also store and travel well, so they’re great as a snack for outings or picnics.

Ingredients for coconut almond flour jam cookies

You only need a few basic ingredients to make jam cookies. Here’s the ingredient list:

Almond flour - I use almond flour from Costco. The superfine almond flour for macarons sold at baking supply shops works too, of course.

Syrup - I use agave syrup, but maple syrup also works.

Vegetable oil - I use avocado oil because it has almost no flavor of its own. Any neutral-flavored oil will work.

Vanilla extract - Vanilla extract has a lovely aroma. If you don’t have any, you can leave it out.

Jam - You can make your own jam or use your favorite store-bought flavor.

Shredded coconut - Shredded coconut has a special, lovely aroma. You can also substitute chopped nuts or sesame seeds.

*If you’re allergic to nuts, you can swap the almond flour for the same weight of oat flour~

How to make coconut almond flour jam cookies

• Preheat the oven to 175°C (350°F) for 15 minutes, then line a baking sheet with parchment paper and set aside.
• In a large mixing bowl, add the almond flour, agave syrup, salt, oil, and vanilla extract, then mix everything together with a scraper until it forms a dough.
• Using a spoon, scoop out a spoonful of dough and roll it into a ball with your hands.
• Put the shredded coconut in a shallow dish, add the dough ball, and roll it around until it’s fully coated in coconut, then place it on the baking sheet. Keep at least 3 cm between the dough balls.
• Find the center of each ball of dough and gently press a little dimple into the middle with your finger. It’s fine if the dough cracks a little sometimes (that’s what gives them their handmade look), but if it bothers you, gently press the cracks back together. This dough is very easy to shape.
• Fill the little dimples with your favorite jam.
• Bake at 175°C (350°F) for 12-18 minutes. Start keeping an eye on the cookies from the 12-minute mark, because if you’re not careful they can burn! (I like a crispier outside, so I baked mine for almost 18 minutes.)
• Freshly baked cookies are very soft!!! Carefully move them to a cooling rack to cool. Once cooled, the cookies won’t crack and the outside will be crisp.

How to store coconut almond flour jam cookies

There are two ways to store coconut almond flour jam cookies:

1. Fridge: Put the cookies in an airtight container or zip-top bag; they’ll keep in the fridge for 7 days. Take them out to room temperature 10 minutes before eating.
2. Freezer: Lay the cookies “flat” in a zip-top bag and put them straight into the freezer. If you need to stack them, separate the layers with parchment paper before putting them in the bag. They’ll keep frozen for 3 months; thaw to room temperature before eating.

---

I hope you get a chance to try making these simple, sweet coconut almond flour jam cookies!