These Gluten Free Thumbprint Cookies are quick and easy to make, they come together in just about 30 minutes and only require 6-ish ingredients. They’re both vegan and gluten free and have a chewy, yet crispy texture that are filled with a homemade chia seed jam!

Why You’ll Love This Recipe

These Gluten-Free Thumbprint Cookies are one of my favorite easy bakes — just a few simple ingredients, about 30 minutes total, and the perfect mix of chewy centers and crisp edges. They remind me of my Peanut Butter & Jelly Thumbprint Cookies and Gluten Free Chocolate Thumbprint Cookies because they’re naturally gluten-free, dairy-free, refined-sugar-free, and still so flavorful.

I fill them with my homemade chia jam, but any store-bought jam works too. They make the sweetest DIY holiday gift and look so pretty on a cookie platter alongside favorites like my Soft Maple Brown Sugar Cookies. Simple, wholesome, and impossible not to love.

How To Make

ONE: In a large bowl, combine the maple syrup, melted coconut oil and vanilla + almond extract. Then, add in the almond flour, cinnamon and salt and mix with a rubber spatula until a dough is formed.

TWO: Use a double cookie scoop and roll the dough into a ball with the palm of your hands. Then, using a spoon or the back of the cookies scoop, make an indent in the center of each cookie where the jam will go.

THREE: Fill each cookie with jam and then bake at 350F for 15-17 minutes. Allow to cool before removing from the baking sheet and enjoy!

How To Serve And Store

Serve these chia cookies warm, straight out of the oven or at room temperature. Enjoy with a cup of coffee or tea. Store in an airtight container on the counter and enjoy within 2-3 days, or refrigerate and enjoy within 5-7 days.

If you make these Gluten Free Thumbprint Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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Gluten Free Thumbprint Cookies (almond flour)

5 from 2 ratings

Hannah Kling

These Gluten Free Thumbprint Cookies are quick and easy to make, they come together in just about 30 minutes and only require 6ish ingredients. They're both vegan and gluten free and have a chewy, yet crispy texture that are filled with a homemade chia seed jam!

Prep Time 5 minutes minutes

Cook Time 17 minutes minutes

Servings 6 cookies

Ingredients  

1x2x3x

• 1/4 cup maple syrup
• 1 tsp almond extract
• 1 tsp vanila extract
• 1/3 cup coconut oil (melted)
• 2 cups almond flour
• 1/4 tsp salt
• 1 tsp cinnamon

Instructions

• Preheat the oven to 350F and line a baking sheeting with parchment paper of a silicon baking mat.
• In a large bowl, combine maple syrup almond + vanilla extract and melted coconut oil. Whisk until well combined.
• Then, add in almond flour, salt and cinnamon and mix with a spatula until well incorporated.
• For large cookies, use two scoops of batter and roll into a ball with your hands.
• Place on the baking sheet and either with your thumb or the back of the cookie scoop, press down into the center to create a hole where the jam will go.
• Add about 1-2 tsp of jam in the center of the cookie.
• Bake for 15-17 minutes. Allow to cool and enjoy.
• Store in an airtight container on the counter for up to 3-4 days.

Notes

• Make the chia seed jam before you get started on the cookies as the jam needs to thicken for about 10 minutes before filling.
• The sides of the cookies may crack slightly when making an indent in the center, that’s ok! Just use your fingers to form the edges back together.
• For a more crunchy cookie, bake for 17 minutes. If you prefer a softer cookie, bake for 15 minutes.
• Get creative and use any other flavored jam that you’d prefer. Try orange, lemon, blueberry, mango etc!

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!