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Close up on a vegan blueberry thumbprint cookies made with almond and oat flour. There is a bite taken off the cookie to show the middle texture.

Almond Flour Thumbprint Cookies (Gluten-Free & Vegan)

5 from 1 vote
These healthier almond flour thumbprint cookies are so fun to make and easy too! They only require 7 simple ingredients and are so amazingly soft and tender with just the right amount of almond flavor. They make for very joyful and appetizing vegan cookies to serve during any holiday, especially Christmas!
Prep Time10 mins
Cook Time9 mins
Total Time19 mins
Servings 12 cookies


  • 1 ½ cup almond flour - finely ground and blanched
  • ¾ cup oat flour
  • ½ tsp baking powder
  • 1 tsp almond extract - can swap for vanilla extract
  • ¼ cup maple syrup
  • 3 tbsp coconut oil - melted
  • 1 tbsp plant milk
  • jam of your choice


  • Pre-heat the oven to 350º. Line a baking sheet with parchment paper.
  • In a large bowl, combine the almond flour, oat flour and baking powder.
  • In a medium bowl, melt the coconut oil (I use the microwave) and then add the maple syrup, plant milk and almond extract. Whisk well until it becomes uniform.
  • Pour the wet ingredient over the dry and combine the batter. It might look dry at first, but keep stirring until it forms a large moist ball of dough. Make sure to break up all the almond flour clumps as you stir.
  • Divide the dough in 12 equal portions (I like to use my small ice cream scoop) and shape them in balls by rolling in between your hands. Then, place them on the prepared baking sheet.
  • Using your finger or the back of a measuring teaspoon, press in the middle of each ball to create a cavity (don't go all the way through!).
  • Fill the cavity with the jam of your choice. If your jam is thinner, then don't go all the way to the top so it does not leak on the sides (although it's fine if it leaks, it gives them a nice rustic look!).
  • Bake in the oven for 9-10 minutes or until they start to get golden brown (although they should remain mostly pale). Once they are baked, let the cookies COOL DOWN for at least 10-15 minutes before enjoying (they will be VERY SOFT when just out of the oven). Enjoy!



  • Do not use any other kind of oil. Coconut oil is essential for best texture. Choose a refined coconut oil to avoid coconut flavor.
  • Storage: almond flour absorbs moisture easily, so keep them at room temperature for up to 5 days in a dry-ish place so they don't soften too much. Try to keep your container half opened as well so you don't trap moisture inside. Avoid storing them in the fridge: they will soften or even get sticky. You can freeze them if you must, but expect a change in texture after thawed.
  • Use your favorite jam! I used my own homemade chia jam, but any store-bought jam will work. Try filling them with chocolate chips, date caramel, peanut butter + jam, or marmalade. If the filling fades while baking, simply top with more after out of the oven.