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Home » Recipes » Cookies

Almond Flour Thumbprint Cookies

Carine By Carine Claudepierre
Published on 10/24/2020 - Last updated on 02/23/2023

4.86 from 558 votes
Jump to Recipe Pin Facebook Save Saved!
💬 98 Comments

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

hidden pin image 5593

These easy almond flour thumbprint cookies are healthy vegan, gluten-free cookies made with almond flour.

They are soft, chewy, moist cookies with a sweet raspberry jam center, dairy-free, and refined sugar-free!

No need for butter and sugar in this recipe, only 8 wholesome ingredients!

Almond flour thumbprint cookies HEALTHY, Easy, Vegan
Table of contents
  1. What Are Thumbprint Cookies?
  2. How To Make Almond Flour Thumbprint Cookies
  3. Baking Tips
  4. Storage Instructions
  5. Cookies Filling Options
  6. Troubleshooting
  7. More Vegan Gluten-Free Cookies
  8. Almond Flour Thumbprint Cookies

What Are Thumbprint Cookies?

Thumbprint Cookies are classic holiday cookies that have a filling of raspberry jam in the middle.

They are made with a buttery texture and a delicious fruity taste from the jam.

Are Thumbprint Cookies Vegan?

The classic thumbprint cookie recipe is not vegan because it contains butter, egg yolks full eggs, and sometimes honey to sweeten.

For a vegan version, you need a dedicated plant-based thumbprint cookie recipe.

How To Make Almond Flour Thumbprint Cookies

It is very easy to make thumbprint cookies with almond flour.

This is a healthy thumbprint cookie version made with no refined sugar, dairy-free, and gluten-free.

Ingredients

Let’s see the ingredients you need to make these delicious vegan Christmas cookies.

  • Almond Flour – you need ultra-fine blanched almond flour for the best result. I am using ultra-fine almond flour from Bob’s red mill. It’s a grain-free and gluten-free flour perfect for baking these cookies. Also, note that almond meal will work too, but it is a coarse ground of almonds, making cookies grainy. I don’t recommend this option if you expect smooth, soft, white/golden almond flour raspberry thumbprint cookies.
  • Maple Syrup – or agave syrup, but they will have a sweeter taste.
  • Melted Coconut Oil – use refined coconut oil if you don’t like the flavor of coconut oil. However, don’t use other oil. It won’t come out great. In fact, coconut oil solidifies under 74°F (23°C) and provides a chewy soft texture to the cookies. Other liquid oils will make the cookie spread, and they won’t form up. I didn’t try vegan butter in this recipe, so I am unsure how it will come out with it.
  • Salt
  • Vanilla Extract – or almond extract to enhance the almond flavor of these cookies.
  • Baking Powder
  • Apple Cider Vinegar or lemon juice – the combination of acid ingredients with baking powder gives a little raise to the cookie, just what you need for a soft vegan gluten-free thumbprint cookie.
vegan thumbprint cookies

Making The Thumbprint Cookies With Almond Flour Batter

First, line a baking sheet with parchment paper and preheat the oven to 350°F (180°C).

Then prepare the cookie dough.

Add all the ingredients together into a medium bowl and combine with a spoon.

It means you add: almond flour, baking powder, salt, coconut oil, maple syrup, and vanilla extract, and mix until the cookie dough forms.

The dough is sticky but shouldn’t be too wet.

raspberry thumbprint cookies with almond flour (7)

Forming Thumbprint Cookies

Scoop the batter with a measuring spoon. I am using 1/2 tablespoon to make these small healthy thumbprint cookies.

But, if you want to make larger cookies scoop 1 tablespoon of cookie dough.

Then, roll the dough in your hands to form a ball and place each ball onto the cookie sheet.

Press each cookie dough ball in the center with the back of a measuring spoon or your thumb.

If you choose to make small gluten-free almond flour thumbprint cookies like the one in my picture, your thumb will be too large to press the dough.

That’s why I recommend using a 1/2 teaspoon measuring spoon to create the ‘cave’ in the center of each cookie.

How to make almond flour thumbprint cookies

Baking Almond Flour Thumbprint Cookies

Fill each cookie with raspberry jam or the jam you love. Almond flour jam thumbprint cookies bake really quickly.

Usually, 12 minutes are enough.

You know they are cooked through when the sides of the cookies are golden brown.

raspberry thumbprint cookies with almond flour (10)

Baking Tips

Almond flour cookies bake faster and brown fast. That’s why I recommend watching the oven often between 10 minutes and 14 minutes.

As soon as the cookies’ sides are turning golden brown, take out the baking sheet from the oven.

Don’t expect the cookies to be hard and crunchy. They will be very soft and firm up after they cool completely.

First, cool the cookies on the cookie sheet for 5 minutes.

Then, gently transfer the cookies onto a cooling rack and wait for 30 minutes to appreciate their texture.

Storage Instructions

These are egg-free thumbprint cookies, and therefore they store very well at room temperature in a sealed jar for 1 week.

Make sure you store your cookies in a dry place. In fact, almond flour absorbs moisture quickly, and the cookies become sticky if stored in a humid area.

Same, if you store these dairy-free thumbprint cookies in the fridge, they tend to soften and get sticky.

Vegan gluten free thumbprint cookies

Cookies Filling Options

There is so many delicious filling you can add to these thumbprint cookies. My favorite fillings are below:

  • Chia seed jam – for a healthy thumbprint cookie recipe, use homemade chia seed jam as a filling. Plus, if you use refined sugar-free chia jam, these will be paleo thumbprint cookies approved too! The best flavors to go with almonds are raspberry, apricot, and strawberry.
  • Peanut butter and jam – add half peanut butter and half jam to make peanut butter jam thumbprint cookies.
  • Melted dark chocolate – melt vegan chocolate chips.
gluten free almond flour thumbprint cookies

Troubleshooting

If it’s your first time baking cookies with almond flour, there are a few things that could surprise you.

Below I listed the most common issue you can encounter and how to fix them.

  • Cookie side cracks – this happens all the time when you press the cookie dough to form the thumbprint shape. If you don’t like the cracked aspect, wet your fingers and rub them around the cookie to smooth the surface.
  • The dough is too moist – it can happen if you used coarse almond flour or almond meal. Add more almond flour 1 tablespoon at a time until the cookie dough is easy to shape into small cookie balls.
  • Jam fade after baking – depending on the fruits used in your jam, the color may fade in the oven. Add more fresh jam to the thumbprint hole after the cookies cool completely. It will pop out the color on top.
  • Cookies are browning too fast – tent the cookie tray with a piece of foil halfway through baking or decrease the oven to 325°F (160°C).
Paleo thumbprint cookies

More Vegan Gluten-Free Cookies

If you love vegan, gluten-free cookies, I have plenty more recipes for you to try. These cookies are delicious Christmas cookies or simply everyday snacks.

  • Quinoa Cookies
  • Vegan Gluten-Free Oatmeal Cookies
  • Buckwheat Cookies
  • Vegan Gluten-Free Peanut Butter Cookies
  • Almond Flour Chocolate Chips Cookies
  • No-Bake Protein Cookies
  • Vegan Snickerdoodles With Almond Flour
  • Spinach Cookies
  • Healthy Tahini Cookies
  • Protein Cookie Recipe
  • 2-Ingredient Cookies
  • Almond Flour Peanut Butter Cookies
  • Chickpea Peanut Butter Cookies

Made these almond thumbprint cookies with almond flour? Share a review below or save it for later on Pinterest.

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Almond flour thumbprint cookies HEALTHY, Easy, Vegan

Almond Flour Thumbprint Cookies

A soft, chewy vegan gluten-free thumbprint cookie recipe made with almond flour and no refined sugar.
Pin Print Review Save Saved!
Prep Time: 15 minutes mins
Cook Time: 12 minutes mins
Total Time: 27 minutes mins
Course: Dessert, Snack
Cuisine: American
Servings: 32 cookies
Calories: 59 kcal
Author: Carine Claudepierre
4.86 from 558 votes

Ingredients

US Customary – Metric
  • 2 cups Almond Flour
  • ¼ cup Melted Coconut Oil
  • ¼ cup Maple Syrup
  • ¼ teaspoon Salt
  • ¼ teaspoon Baking Powder
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract
  • 1 teaspoon Apple Cider Vinegar - or lemon juice

To fill the cookies

  • ¼ -1/3 cup Raspberry Jam

Instructions

  • Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Set aside.
  • In a large mixing bowl, add all the ingredients: almond flour, melted coconut oil, maple syrup, baking powder, salt, apple cider vinegar, vanilla extract, and almond extract.
  • Stir with a spoon to form the cookie dough batter. It should be sticky but easy to roll into a cookie ball, not wet or runny – see the picture above in my post. If it is too wet, add more almond flour 1 tablespoon at a time.
  • To make 32 small thumbprint cookies, scoop 1/2 tablespoon of cookie dough per cookie otherwise, to make 16 large cookies, scoop 1 tablespoon of dough per cookie.
  • Roll the cookie dough in your hand to form a small cookie dough ball and place the ball on the prepared cookie sheet. Repeat to form 32 cookie balls, leaving a 1-inch (2cm) space between each cookie ball.
  • For small cookies, place the back of a 1/2 teaspoon measuring spoon in the center of the cookie dough ball. Press gently to form a hole in the center of the cookie, the sides of the cookie may crack slightly, and that's ok. If you made larger cookies, use your thumb to press down each cookie dough ball.
  • Fill each thumbprint cookie up to the 3/4 of the hole – not up to the top, or it may overflow in the oven.
  • Bake for 12-14 minutes or until the sides of the cookies are slightly golden brown. They will be soft when you take them out of the oven, and that's fine.
  • Cool 5 minutes on the cookie sheet, then slide a spatula under each cookie to transfer onto a cooling rack.
  • If some jam evaporates or fades in color during the baking process, you can add a little more after they completely cool down.

Storage

  • Store in a dry place, sealed cookie jar at room temperature are the best, for up to 1 week. They can get sticky if stored in a humid place or in the fridge.

Equipment

Baking Sheets
Baking Sheet
Parchment Paper
Parchment Paper
Mixing Bowls
Mixing Bowl
Measuring Cups
Measuring Cups and Spoons
Cooling Rack
Cooling Rack
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Nutrition

Serving: 1cookie | Calories: 59kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Sodium: 21mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Calcium: 19mg | Iron: 1mg
Carine Claudepierre & Damien Maurer

About The Author

Carine
Hi, I'm Carine, the food blogger, author, recipe developer, photographer, and published author of a cookbook and founder of The Conscious Plant Kitchen with my husband Damien. Learn more about us.

Found In:

Category:

CookiesRecipesSnackVegan Recipes for Kids

Ingredients:

Almond FlourApple Cider VinegarCoconut OilMaple SyrupRaspberriesVanilla

Cooking Method:

Baking

Diet:

Dairy-FreeEgg-FreeGluten-FreeVeganVegetarian

Meal Types:

DessertSnack

Season:

Vegan Christmas Recipes

Level:

Easy

Preparation:

Under 30 Minutes

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    98 comments
  1. Kati says:
    November 19, 2023 at 5:01 pm

    5 stars
    These are so so delicious!! I use avocado oil in place of coconut oil as I feel coconut oil takes over the taste. With avocado oil, these taste so similar to the thumbprints I remember from childhood.

    Reply
  2. Barbie says:
    September 3, 2023 at 12:13 pm

    Question: Can these be pressed into mini cupcake pan with liner to serve at a wedding? Wanting some gluten free treats for guests. Thank you!

    Reply
    • Carine says:
      September 3, 2023 at 4:50 pm

      Yes, it will bake very well this way

      Reply
      • Barbie says:
        September 7, 2023 at 10:47 am

        Thanks for your quick response Carine! Will get back to you on how they turned out in the mini liners!

  3. HMG says:
    September 1, 2023 at 11:56 am

    Hesitant to use recipe b/c coconut oil measurement is unclear. ‘X amount melted coconut oil’ should mean measure after melting. The other way would read ‘X amount of coconut oil, melted’ – meaning I measure out solid coconut oil and then melt it for use in recipe.
    One recipe (already) ruined by unclear instructions is enough for me.

    Reply
    • Carine says:
      September 3, 2023 at 4:54 pm

      The amount seen in all my recipes is the amount of liquid coconut oil.

      Reply
  4. Debra says:
    July 9, 2023 at 1:01 pm

    4 stars
    Came out delicious I used a cherry almond jelly that I got from Etsy Perfect combination did however need to add a little extra flour. Soooooo delish.

    Reply
  5. Sara says:
    June 5, 2023 at 8:52 am

    5 stars
    If there are more stars, you deserve all those.
    Thanks so much for the recipe. It was a grant success.
    Happened to bake it with my 9 year old son.
    Used almond flour+ coconut oil+ vanilla essence+ lemon juice+ salt+ original maple syrup+ baking powder.
    It took 18 minutes to see brown on sides at 350 deg F.
    Thanks for sharing this recipe, I shared with all my friends too.

    Reply
  6. Kim says:
    June 2, 2023 at 3:35 pm

    Any substitute for the coconut oil? I’m allergic and I miss sweets while trying to eat healthy since most contain coconut oil.

    Reply
    • Carine says:
      June 8, 2023 at 3:36 pm

      The recipe should work with avocado oil, melted plant-based butter or light olive oil. As soon as the recipe is baked, you can swap coconut oil for something else. Cocontu oil is a must in no bake recipes where it solidify the recipe under 23C.

      Reply
  7. Susan Lowery says:
    April 13, 2023 at 7:42 pm

    5 stars
    Love this easy recipe. Can eat my cookies with no guilt snd great ingredients! Always a staple in my home now. Thank you!

    Reply
  8. D.M. says:
    April 8, 2023 at 5:23 pm

    5 stars
    Okay, I was skeptical, but these are fantastic! I’m eating low carb, and these are a delicious treat. I found ‘skinny girl’ jam at Walmart. Used that to further reduce sugar. These are better than using butter recipe (shhh, don’t tell my mom who says everything is better with butter)

    Reply
  9. Connie says:
    March 17, 2023 at 3:03 pm

    5 stars
    I’ve been craving baked goods since having recently become Celiac. I also have Type 2 Diabetes so need to watch carb and sugar intake. These cookies are just the thing! They’re richer and more decadent than the thumb print cookies I used to make at Christmas for years. I rolled them in finely chopped walnuts before I put the thumb print on. Easy and quick to make – I’ll make these lots. Thanks.

    Reply
  10. Madeline says:
    February 4, 2023 at 8:36 pm

    5 stars
    What! These are SO GOOD, so much better than they have a right to be with such few ingredients! I’ll definitely make these again.. I used jam for some of the centers and then switched it up and did a piece of chocolate and a mini PB cup in the center for a few of them as well. They all tasted amazing. Thank you for the recipe!

    Reply
  11. Edna May Afseth says:
    January 25, 2023 at 12:16 pm

    I’ve often made Thumbprint cookies, but not this recipe. They are now my FAVOURITE recipe – delicious. So easy to make, as you combine all ingredients in one go. I’d suppose I’d better same a couple of cookies for my husband !!

    Reply
  12. Stacey says:
    December 31, 2022 at 7:03 pm

    5 stars
    Wow, these are amazing! I had bought some vegan thumbprint cookies at a farmers’ market and when I saw this recipe I had hoped they would taste like those. They did! These are melt-in-your-mouth delicious!

    Thank you!

    Reply
  13. Audrey says:
    December 27, 2022 at 12:37 pm

    5 stars
    I am new to the Fodmap diet and have been dying for something sweet. This recipe was a life saver and super easy to make with daughter! I didn’t have coconut oil so I swapped that with kerrygold unsalted butter and had no spreading. Thank you so much for this recipe!

    Reply
  14. Liz says:
    December 23, 2022 at 12:45 pm

    5 stars
    Fun and easy to make with kids. They were so good they exceeded my expectations. I’m so glad I bought almond extract recently- so flavorful. After we mixed a batch we decided to double it and adding all of the ingredients again worked perfectly.

    Reply
  15. Cherise says:
    November 6, 2022 at 9:06 am

    What about freezing the Almond Flour Thumbprint Jam Filled Cookies in preparation for the Holidays?
    How will they do?
    Please advise .

    Thank you
    Cherise

    Reply
    • Carine says:
      November 10, 2022 at 1:10 pm

      Yes sure you can freeze them up to 3 month in airtight container and thaw at room temperature the day before serving.

      Reply
  16. Shelley says:
    September 29, 2022 at 4:30 pm

    Can I use honey instead of maple syrup?

    Reply
    • Carine says:
      October 3, 2022 at 3:31 pm

      Yes sure

      Reply
  17. Jill says:
    September 24, 2022 at 9:51 pm

    5 stars
    I am so glad to have found your website. The recipes are excellent and so easy to prepare. We have decided to be gluten and dairy free and one of our grandchildren has to be this way, so your recipes are favourites of his. I really enjoy making the recipes by hand so thanks again for all your hard work*****

    Reply
    • Carine says:
      September 24, 2022 at 10:55 pm

      Thank you Jill!

      Reply
  18. Lisa says:
    September 20, 2022 at 1:26 pm

    5 stars
    These are delicious! Very easy to make.

    Reply
  19. Catherine says:
    July 13, 2022 at 10:19 pm

    5 stars
    These were surprisingly good, easy and pretty. This recipe is going in my permanent file! I even found a brand of raspberry jam that was sweetened with fruit juice, so these were healthy all around. Thank you for sharing this delectable recipe.

    Reply
  20. Megan says:
    April 16, 2022 at 7:56 am

    5 stars
    Wow. These were great.

    Reply
  21. Casey says:
    April 8, 2022 at 3:07 pm

    5 stars
    These were amazing!! I substituted the maple for agave, and after baking sprinkled coconut sugar on them. Taste like a coconut macaroon, so yummy!!

    Reply
  22. WendyK says:
    January 21, 2022 at 12:40 pm

    Love these cookies! I’ve made these three times now and use hot pepper jelly to fill in the thumbprints..,sooo good!
    Thank you for the recipe!

    Reply
    • Carine says:
      January 23, 2022 at 10:33 am

      Sounds yum! Thanks for sharing with me !

      Reply
  23. Robin Lee Holmes says:
    January 4, 2022 at 2:51 pm

    5 stars
    Hi CARINE & DAMIEN!

    I made these cookies for my sister’s 71 birthday. Everyone got two cookies on a piece of parchment paper with their name printed on it. They then filled their cookies with their choice of jam/chocolate. It made for a fun and festive party ;)These cookies are exceptionally delicious! Everyone loved them and asked for the recipe, which I’ll certainly give to them.

    I’ll be trying more of your recipes since many of our family members are vegan or gluten intolerant or simply healthier minded! Thank you so much for sharing your passion!
    Robin

    Reply
  24. Dana says:
    January 2, 2022 at 6:54 pm

    5 stars
    These are ridiculously easy to make and tasty!!! I’ve made this recipe 4 times in the past few days. Everyone in the house loves them! I’m so happy I found this. Thank you for creating and sharing.
    Made these almost as is, just omitted the almond extract because I don’t have any and also don’t like it. Can’t wait to try more of your recipes 🙂 Happy New Year!!

    Reply
  25. Fleur Pike says:
    December 26, 2021 at 4:31 pm

    These were amazing!! I made these for Christmas for my nephew who is celiac. Wasn’t sure how the texture would be using almond flour but I LOVED them.

    Reply
  26. Mrs Kelly says:
    December 22, 2021 at 12:50 pm

    5 stars
    I just made these for my son’s girlfriend. Had to sample, of course, and they were delicious!!! Easy to make. I did fill some with raspberry jam and some with homemade peach jam. Thank you for a delicious and easy recipe!!

    Reply
  27. Kim says:
    December 22, 2021 at 8:53 am

    5 stars
    Can I use all purpose flour in place of almond flour?

    Reply
    • Carine says:
      December 22, 2021 at 4:00 pm

      It won’t work with the same ingredients, try my 3 ingredients thumbprint recipe 3-Ingredient Vegan Thumbprint Cookiesto make vegan thumbprint cookies using almond flour.

      Reply
  28. Marie says:
    December 19, 2021 at 6:48 am

    Nice recipe but I’m allergic to coconut. Can you suggest a substitute?

    Reply
    • Carine says:
      December 25, 2021 at 5:30 pm

      Some people report success using vegan butter or melted cocoa butter. Enjoy!

      Reply
  29. Kim says:
    December 14, 2021 at 5:45 pm

    5 stars
    These cookies are amazing!
    They are a bit chewy rather than dry and crispy like traditional thumbprints. The addition of almond extract brings flavor to the next level. These are my new go to gluten free cookies for all year round!

    Reply
  30. Nora Y. Suaste says:
    December 14, 2021 at 9:17 am

    Can Vegan Butter be used in lieu of the coconut oil?

    Reply
    • Carine says:
      December 14, 2021 at 10:59 am

      Yes, it should work very well based on what others readers says. I didn’t try it myself but many report success with it.

      Reply
  31. Tammy says:
    December 8, 2021 at 8:26 am

    Looks delicious! Could you please tell me if these be made ahead and frozen for holiday trays?

    Reply
    • Carine says:
      December 8, 2021 at 2:15 pm

      Yes, sure I would probably freeze without the jam, thaw the cookies and add the jam just before serving on Christmas day. Enjoy!

      Reply
  32. Kat says:
    December 5, 2021 at 11:29 am

    These look so yummy..Do you think I could replace the oil with applesauce?

    Reply
    • Carine says:
      December 5, 2021 at 1:41 pm

      It won’t work the cookies will fall apart I believe.

      Reply
  33. Mary V says:
    December 5, 2021 at 8:01 am

    5 stars
    These are SO excellent!! I have been making a different almond thumbprint cookie for years and we recently moved (can’t find my recipe book yet) so I looked up a recipe online and found yours here. So delicious. I served them at Thanksgiving to all the gluten free, Celiac kids in our family. The rest of the family enjoyed them as well. Thanks for a great recipe! I’ll be using this recipe from now on!!

    Reply
  34. Aidan says:
    November 23, 2021 at 8:10 am

    5 stars
    I have made these several times now and they’re always perfect! Thank you:)

    Reply
  35. Laura says:
    October 14, 2021 at 7:11 pm

    5 stars
    Yummy!

    Reply
  36. L Kruis says:
    October 13, 2021 at 6:37 pm

    These are yummy! I made a fall version with 1/2 tsp pumpkin pie spice in the dough instead of almond extract and pumpkin butter instead of jam that turned out really well.

    Reply
  37. Tara says:
    June 23, 2021 at 7:44 pm

    Could I make this recipe and use a Rolo in the center instead of jam?

    Reply
    • Carine says:
      June 23, 2021 at 8:19 pm

      Sure, it should work but I would bake the cookie with the thumbprint empty then add the rolo on the hot baked cookies and it will melt

      Reply
  38. Dana says:
    June 23, 2021 at 1:01 pm

    5 stars
    These cookies are so much better than I could have imagined. I have several food sensitivities so I used sugar free maple syrup as well as no sugar added raspberry jam and I used avocado oil instead of coconut oil. I was worried these substitutions would ruin the recipe but these cookies are amazing and I’ll definitely be making a double batch as soon as I get more raspberry jam.

    Reply
  39. Tina says:
    June 5, 2021 at 11:27 am

    5 stars
    Extraordinaire,délicieux and so easy

    Reply
  40. celia cooper says:
    April 30, 2021 at 10:39 am

    5 stars
    I tried two batches today. They are absolutely the best I have ever had…including with wheat flour. I am a new gluten free and have been having trouble finding recipes that aren’t all tasting the same. Thanks again!

    Reply
  41. Rebecca says:
    April 10, 2021 at 10:47 am

    5 stars
    Beautiful chewy tasty cookies and so easy to make. My kids approved!

    Reply
  42. Kate says:
    March 27, 2021 at 10:20 pm

    Ok if I leave out the almond extract?

    Reply
    • Carine says:
      March 28, 2021 at 12:48 pm

      Sure!

      Reply
      • Carolyn D Arroyo says:
        April 1, 2021 at 3:10 pm

        5 stars
        I have made these and they are so good. Cant tell the difference Vegan vs regular.

  43. Francesca says:
    March 17, 2021 at 11:03 am

    5 stars
    Love it and I used grape seed oil instead of coconut oil. It reminds me pinoli cookies taste &love that!!

    Reply
  44. Tracy says:
    March 13, 2021 at 3:24 pm

    5 stars
    Excellent and very simple to make. They have a lot of calories but they seem very healthy.

    Reply
  45. SK says:
    February 21, 2021 at 1:41 pm

    Hi, I tried to make it according to the recipe and omg it did not turn into dough at all. This is my first timebaking with almond flour and I had to go rogue to get it slightly closer to dough consistency by adding almond milk + more oil. What gives?

    Reply
    • Carine says:
      February 23, 2021 at 11:23 am

      It looks like you used almond meal, a coarse version of almond flour that doesn’t absorb liquid very well. Try ultra thin almond flour as mentioned in the recipe, it should come out great. Enjoy, Carine

      Reply
  46. Liz Guzman says:
    February 13, 2021 at 2:01 pm

    5 stars
    I subbed the coconut oil for grapeseed oil and they still turned out delicious! Also, when I used 1/2 tsp to make the well, I had to wipe it after each cookie I pressed or else the dough sticks to the following cookie and makes them fall apart. THANK YOU FOR THE RECIPE, we can’t stop eating them!

    Reply
    • Francesca says:
      March 17, 2021 at 10:57 am

      5 stars
      I did the same and I used grape seeds oil and they came out great. Love it

      Reply
  47. Angie DeMarco says:
    February 12, 2021 at 11:53 am

    5 stars
    This will make a super Valentine Treat! Thank you so much – a great upgrade on an old family favorite!

    Reply
  48. Amelia says:
    January 31, 2021 at 7:54 am

    5 stars
    These were perfect and delicious! I used butter instead of coconut oil and baked on 350 for 12 min. Thanks!!

    Reply
  49. Kathleen says:
    January 11, 2021 at 5:06 am

    5 stars
    Made this for a friend that is dairy free and gluten free. Added two additional tablespoons of almond flour. They are delicious!

    Reply
  50. Sharon says:
    December 30, 2020 at 11:49 am

    5 stars
    Great cookie. Used Wild Lingonberry jam for slightly tart counter to the almond extract.

    Reply
  51. RuthC says:
    December 27, 2020 at 9:32 am

    These sound delicious! Do you think using a granulated sugar substitute (ex. Swerve) in place of the maple/agave syrup would work here? Thanks!

    Reply
    • Carine says:
      December 27, 2020 at 3:27 pm

      No sorry you can’t replace a liquid sweetener by a crystal sweetener in a baking recipe, you will miss liquid to hold/stick ingredients together

      Reply
      • China Brotherson says:
        April 7, 2021 at 8:49 pm

        What about a liquid sweetener like Lakanto maple sugar syrup?

      • Carine says:
        April 8, 2021 at 3:35 pm

        Sugar-free syrup contains lots of fiber they will dry out the cookie dough a lot but it should work

  52. Susan fekety says:
    December 21, 2020 at 4:20 pm

    5 stars
    These are wonderful and easy! I am giving these as holiday gifts and getting really good feedback from recipients (plus of course, tasting them happily myself!) I like that they come together so quickly without me having to haul out an electric mixer. Win win win win win!

    Reply
  53. eln says:
    December 21, 2020 at 9:21 am

    Sorry to bother again do you think olive oil work that’s all I have in the house… thanks so much for the quick replies.

    Reply
  54. Donna says:
    December 20, 2020 at 12:55 pm

    These sound delicious but, I can’t use almond flour. Do think I could use gluten free flour for this recipe?

    Reply
    • Carine says:
      December 20, 2020 at 4:43 pm

      I didn’t try the recipe with something else, usually almond flour can be replaced by same amount of oat flour. Enjoy! XOXO Carine

      Reply
  55. Krysta Henry says:
    December 19, 2020 at 10:46 am

    I want to make these!! But am curious if I could use something besides oil/butter!? Maybe pumpkin? Mashed banana?

    Reply
    • Carine says:
      December 19, 2020 at 4:37 pm

      I didn’t try something else than coconut oil and I don’t think they will firm up well with mashed banana unfortunately because almond flour hasn’t much starch

      Reply
  56. eln says:
    December 19, 2020 at 6:37 am

    Can I just put them in small pan to bake to cut them into bars?

    Reply
    • Carine says:
      December 19, 2020 at 4:37 pm

      Probably, yes

      Reply
  57. Randa says:
    December 18, 2020 at 3:56 pm

    Can I super fine almond flour? Will that be ok?

    Reply
    • Carine says:
      December 19, 2020 at 4:38 pm

      Yes, I am always using ultra thin almond flour in any of my recipes

      Reply
  58. Cassandra says:
    December 17, 2020 at 5:00 am

    5 stars
    This recipe looks amazing! Any thoughts on baking them unfilled and putting chocolate ganache in afterwards?

    Reply
    • Carine says:
      December 17, 2020 at 9:36 am

      Yes you can definitely do that, ganache is great just way until they are fully cool down

      Reply
  59. Lauren says:
    December 16, 2020 at 2:41 pm

    Can I freeze and then thaw these to store them if I want them for later than a week? Also, I live in a Pretty dry climate so hoping that would help with the thaw process

    Reply
    • Carine says:
      December 17, 2020 at 9:37 am

      Of course, it will work very well even if its dry where you live

      Reply
  60. missi weinhart says:
    December 15, 2020 at 7:32 pm

    Should I add vanilla extract AND almond extract? The recipe calls for both but the story says either /or.

    Reply
    • Kathy says:
      December 18, 2020 at 10:34 am

      5 stars
      These cookies are awesome. I used a 1 1/2 teaspoon and it only made 16 cookies. I will double the amount next time!

      Reply
    • Carine says:
      December 16, 2020 at 1:10 pm

      Yes, both taste amazing but you don’t have to, just do what you love!

      Reply
  61. Louise says:
    December 14, 2020 at 5:39 am

    I don’t have any coconut oil . Can I substitute butter for this?

    Reply
    • Tyler says:
      January 1, 2021 at 6:10 pm

      5 stars
      I used canola oil instead of coconut oil, it’s turned out amazing and delicious. Is it still considered healthier tho

      Reply
    • Carine says:
      December 14, 2020 at 11:49 am

      I didn’t try this option but it should work yes

      Reply
  62. Shelby says:
    December 13, 2020 at 11:59 am

    While I very much enjoy your recipes, you forgot the amount per item to put in your cookies. How am I supposed to make the cookies like you did without that information?

    Reply
    • Carine says:
      December 13, 2020 at 12:23 pm

      I am sorry but all the information are well showing in the recipe card. When you are on top of this post click to jump to recipe to see the recipe card with amount of ingredients and instructions. it’s always there. Enjoy.

      Reply
      • Nunya Bizness says:
        December 13, 2020 at 6:07 pm

        Sorry you had to respond to that Carine

  63. Zaheera Ismail says:
    December 10, 2020 at 12:40 pm

    5 stars
    Hi. Way too easy. Made this. Loved it. Will make again and take along to family so I can enjoy my and tea and cookies as well.
    I am going to roll it in coconut the next time and make them and put a small piece of date on the centre. Thank u.

    Reply
  64. Loyda says:
    October 31, 2020 at 8:15 am

    5 stars
    Easy to make and delicious!!!

    Reply
  65. Loyda says:
    October 31, 2020 at 8:14 am

    5 stars
    Was easy too make I love them!!!

    Reply

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Hi, We are Carine & Damien

Carine Claudepierre Damien Maurer

Welcome to the Conscious Plant Kitchen, we are happy to meet you here! I am Carine Claudepierre, a foodie, certified nutritionist, wife of Damien Maurer, a vegan runner, and here I share with you my easy plant-based recipes! Who Are Carine & Damien?

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