How to Make Gluten Free Thumbprint Cookies (with almond flour)

Gluten free thumbprint cookies have a delicious crumbly texture and are  filled with sweet raspberry jam. With just 6 simple ingredients, they're  vegan, protein-rich, one-bowl, and ready in 30 minutes!

–canola oil – pure maple syrup – vanilla extract – almond extract – almond flour –salt –slivered almonds, crushed (optional) –raspberry preserves

Recipe Ingredients

Preheat to 350 degrees F. Line a baking sheet with parchment paper. In  a medium bowl, whisk together the canola oil, maple syrup, vanilla extract, and almond extract. Add the almond flour and salt, and and mix  thoroughly, until the mixture turns into a soft  dough.

Recipe Instructions

Pour crushed almonds into a small bowl and set aside.

Recipe Instructions

Use a tablespoon measure to scoop out  dough, and roll each portion into a ball using your hands. Roll each  ball into crushed almonds and place onto baking sheet, spacing 2" apart.

Recipe Instructions

Using your thumb or the back of a ½  teaspoon measuring spoon, make a deep indent in center of each ball.  Fill each indent with ½ teaspoon of jam.

Recipe Instructions

Bake cookies until lightly golden, 12-15 minutes. Transfer to wire racks and let cool.

Recipe Instructions


I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never  far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!