Almond Strawberry Thumbprint Cookies (Gluten-Free)

Nutritious almond strawberry thumbprint cookies that are vegan and gluten-free. These cookies are made with a base of almond flour, almond butter and shredded coconut. They’re perfect for a sweet and satisfying snack with plant-based protein.

Gluten-free and vegan thumbprint cookies made with almond flour. These cookies contain a balance of protein and fiber to make a sweet and filling snack or dessert. They could also work as a small on-the-go breakfast if that’s your thing. All you need is 30 minutes and 10 ingredients to make delicious and nutritious cookies.

Recipe Ingredients and Notes:

Almond flour: Use a fine almond flour and make sure to use the spoon and level measurement method (see the recipe notes for details).
Shredded coconut: Use a finely shredded coconut for the best results.
Flax: This recipe uses a small amount of ground flax seeds to help them hold together and absorb some of the moisture.
Maple syrup: We’re using maple to sweeten the cookies. This liquid sweetener is also important to help the cookies hold together.
Almond butter: This ingredient will also help the cookies hold together and will add more almond flavor.
Coconut oil: This will help keep the cookies soft.
Almond extract: This is optional, but recommended for flavor. You can replace it with vanilla if preferred.
Jam: These cookies are made with strawberry jam. See the FAQ section in this post for other jam options.
Baking soda
Salt

How to Make Almond Strawberry Thumbprint Cookies:

Here are the steps to make homemade almond thumbprint cookies.

Combine the Dry Ingredients
Combine the almond flour, shredded coconut, flax seeds, baking powder and salt in a large mixing bowl.
Add the Wet Ingredients
Add the maple syrup, almond butter, melted coconut oil and almond extract to the same bowl and stir until combined.
Form the Cookies
Form the dough into 12 balls and place them on a lined baking sheet. Press each cookie with your thumb to make a well. Fill each well with jam.
Bake
Bake the cookies at 350℉ for 12 minutes.

Almond Strawberry Thumbprint Cookies FAQ:

Can I Use Different Jam Flavors?

Yes! You can use any jam flavor that you would like in cookies. Berry jams are especially good in these. You could also use a homemade chia jam.

How to Store Homemade Thumbprint Cookies?

Let the cookies cool completely and store them in an airtight container in the fridge for up to 5 days. You can also store them in the freezer. They can be enjoyed straight from the freezer, but will be better when thawed. I prefer to store them this way over keeping them at room temperature as it keeps these gluten-free cookies fresh for longer.

More Vegan and Gluten-Free Cookies:

Almond Strawberry Thumbprint Cookies (Gluten-Free)

Nutritious almond strawberry thumbprint cookies that are vegan and gluten-free. These cookies are made with a base of almond flour, almond butter and shredded coconut. They're perfect for a sweet and satisfying snack with plant-based protein.

Prep Time 15

Cook Time 12

Total Time 27

Servings 12

Ingredients

2 cups almond flour, spoon and level
1/2 cup finely shredded coconut
2 tablespoons ground flax seeds
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup maple syrup
1/4 cup creamy almond butter
2 tablespoons coconut oil, melted
1/2 teaspoon almond extract (optional)
6 tablespoons strawberry jam

Instructions

Preheat the oven to 350℉. Line a large baking sheet with parchment paper. Set aside.
Combine the almond flour, shredded coconut, flax seeds, baking powder and salt in a large mixing bowl.
Add the maple syrup, almond butter, melted coconut oil and almond extract to the same bowl and stir until combined.
Form the dough into 12 balls and place them on the prepared baking sheet, keeping some distance between each cookie. Press each cookie with your thumb to make a well. Fill each well with about half a tablespoon or one heaping teaspoon of jam.
Bake the cookies at 350℉ for 12 minutes. Remove from the oven and let them cool on the baking sheet for at least 15 minutes before eating.

Notes

Use the spoon and level method to measure the almond flour. To do this, use a spoon to scoop the flour, transfer it to the measuring cup, then level the flour using the back of a knife. Scooping the measuring cup directly into the flour or shaking the measuring cup will result in using too much flour.

Avoid using the hard almond butter at the bottom of the jar. Use runny, creamy almond butter. I keep my almond butter refrigerated and I don’t leave it at room temperature before using it in these cookies.

I use virgin coconut oil, but refined coconut oil works as well. Refined coconut oil doesn’t have any coconut flavor, so you’ll just miss out on a bit of coconut flavor. Use what you prefer.

The almond extract is optional, but recommended. If you don’t have any on hand (or if you want a different flavor), you can use vanilla extract instead.

To store the cookies: Let them cool completely and store them in an airtight container in the fridge or freezer.

If you make these almond strawberry thumbprint cookies, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!