Almond and Jam Thumbprint Cookies

Almond and Jam Thumbprint Cookies

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Adjust Servings:
1 cup (all-purpose gluten free flour blend works as well) All-Purpose Flour
1.25 cup Raw Almonds
1 cup Old Fashioned Oats
0.5 teaspoon Kosher Salt
0.5 cup Virgin Coconut Oil (melted)
0.5 cup Honey/Maple Syrup
0.5 teaspoon Almond/Vanilla Extract
0.3 cup No Sugar Added Fruit Jam
optional Powdered Sugar

Almond and Jam Thumbprint Cookies

  • 30 minutes
  • Serves 20
  • Easy




The perfect two-bite almond and jam thumbprint cookies that are sweet, soft and nutty.

As kids, my sister and I loved being in the kitchen with our mom and making Christmas cookies.

There was one cookie recipe in particular that I would ask for every year.

I still do not have the recipe (mental note: ask mom for recipe this year!) but I remember a nutty crust, apricot jam and sometimes a splash of rum! Sounds fancy right?

Pretty sure the rum was left out when my sister and I were younger…or maybe not because I was truly addicted to these cookies!

My mom actually made them in a rectangular pan and cut them into squares. She is going to read this and think “They were not cookies.” Haha!

So these cookies are my homage to my childhood Christmas memories. Hope mom approves!

You can use any jam or jelly you like. Strawberry, apricot and lingonberry jam are my favorite.

Because gluten-free flours can be expensive, I like making my own by adding almonds and oats to the food processor and blending until it’s a flour-like consistency.

Doing this step will not only save you money but it also results in a great nutty texture.

Please leave your review for these almond and jam thumbprint cookies in the comment section below.

For questions, you can always reach out to me via Instagram.


*Update: Mom approves!



Make The Oat and Almond Flour

First, preheat your oven to 350°F.

Add the oat and raw almonds to a food processor and pulse until you have a chunky flour-like consistency.


Get A Mixing Bowl

Add the almond and oat "flour" mixture to a large mixing bowl along with the all-purpose flour (or use gluten-free if you are gluten intolerant) and the salt.

Whisk to combine.

Next, add the coconut oil (sunflower-seed oil or grape-seed oil work as well) and honey or maple syrup to a heat proof cup and microwave for 20 seconds or until the coconut oil has melted, then mix to combine.

You can also heat it on the stove top for a couple of minutes.

Add the melted coconut oil and maple syrup mixture to the dry ingredients as well as the vanilla extract.

Using a spatula, mix to combine until the dry mixture has fully absorbed the wet.


Grab Your Baking Sheet

Add parchment paper to your baking sheet.

Using a small ice cream scoop or a 1/4 cup measuring cup, scoop out the dough, roll it into a ball and place it onto the parchment paper lined baking sheet leaving about 2 inches in between each cookie.

This recipe makes 20 small cookies so you will only have room for about 10-12 cookies per baking sheet.

Carefully, press your thumb into the center of each cookie ball then add a bit of jam into the center.



Bake the cookies at 350°F for 15-20 minutes, depending on the size of your cookies.

The bottom of the cookies should be browned and the top slightly golden.

I usually allow the cookies to cool for about 10 minutes then add some powdered sugar.



Store the cookies in a cookie box in a cool and dry place for up to 1 week!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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11 Comments Hide Comments

These cute little cookies were such a delicious treat for my kids and I! My kids definitely loved creating the thumbprint in the cookie followed by eating them of course! I also love that these are refined sugar-free.

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