Jam Thumbprint Cookies (Edit recipe)

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How cute are these cookies?! These jam thumbprint cookies taste like shortbread, have a soft texture, and are filled with homemade strawberry jam. The heart shape makes them the perfect treat for Valentine’s, or any time! Made with almond flour and lightly sweetened with pure maple syrup, these cookies are high in protein, low in sugar, vegan, and gluten-free! They only take a handful of ingredients and one bowl to make, so what are you waiting for?

20 minutes

13 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	97
Fat:	7 g
Carbohydrates:	7 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	71 mg
Fiber:	1 g
Sugars:	6 g
Calculated per serving.

Serves: 12

Ingredients

2 cups Almond Flour
0.5 cup Oat Flour, or more almond flour
0.25 tsp Baking Soda
0.25 tsp Salt
0.25 cup Coconut Oil, melted (or light olive oil)
0.25 cup Pure Maple Syrup
2 tsp Vanilla Extract
0.5 tsp Almond Extract, optional for flavor
0.25 cup Strawberry Chia Jam, or jam or jelly of choice

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper.
Sift the almond flour, oat flour, baking soda, and salt into a medium mixing bowl. Stir in the melted coconut oil, maple syrup, and vanilla and almond extracts until a thick dough forms.
Roll tablespoon sized portions into balls. Use your thumb or the rounded back of a teaspoon to gently press two indents in the center of each cookie dough ball to make heart shapes. Spoon about a teaspoon of jam into each heart thumbprint, filling each indent to the brim.
Carefully transfer onto the prepared cookie sheet, placing about 2 inches apart.
Bake for 13 minutes. Let cool and enjoy!