Chocolate-covered Thumbprint Cookies are filled with jam, sweet, festive, and great for holidays. These crispy cookies are made with almond flour, maple syrup, berry jam and coated in dark chocolate. Vegan + dairy free + gluten-free.
Love Gluten free baking recipes? Try our Oatmeal Cookies, the best Air Fryer Peanut Butter Cookies and loaded with chocolate Gluten Free Brownies.
These thumbprint cookies are one of our favorite cookies to enjoy during Christmas festivities. I hope you enjoy them too!
During Christmas time, I tend to make these cookies more often. And I really like to experiment with different toppings. This time I chose simple cake sprinkles to fit the festive holiday mood.
Since we enjoy chocolate so much in my house, these Chocolate-Covered Almond cookies have been very popular at home lately. I’m not gonna lie, I eat these cookies all year round, not only on Christmas.
Jam Packed Desserts
Ingredients
This recipe was inspired by Tagalongs, but instead of peanut butter, I chose jam this time. And these are equally good, as the original. Try it for yourself!
You might want to double the quantities because these usually don’t last for long in our house, that’s for sure. Just FYI.
- Almond flour - this flour adds a unique chewiness to cookies that traditional flour can't quite achieve. I prefer using blanched almond flour rather than almond meal. Almond meal won't produce the same results and make your cookie darker and slightly gritty. You can make your own almond flour, buy from a store (such as Bob's Red Mill or Trader's Joe Almond Flour) or use some popular almond flour substitutions.
- Chocolate - use dark or semi-sweet chocolate for the best flavor. Milk chocolate is great too but in my opinion too sweet for these cookies.
- Maple syrup - Maple syrup can be replaced with agave nectar or coconut syrup, though maple offers great flavor. I don't recommend using granulated sugar as it will make your cookies dense.
- Pinch of salt (fine sea salt if you have) or kosher salt.
- Vanilla extract - use the pure kind.
- Coconut oil - you can change it to butter or olive oil.
- Red currant or raspberry jam are my favorite thanks to their sweet-tart flavors.
- + white chocolate and raspberry sprinkles
Instructions
Preheat oven to 300°F.
In a medium mixing bowl, add almond flour, coconut oil, maple syrup, vanilla, and salt. Mix with a spatula or stand mixer.
Scoop dough using a tablespoon or smaller cookie scoop and form into a round cookie shape transfer to a baking sheet and gently press to flatten the cookies. Use your fingers (I actually used a mini cork from my vanilla extract bottle) to create a small dent in the center of each cookie.
Add 1 teaspoon of jam in the middle of each cookie.
Bake for 15-18 minutes, until cookies are slightly golden brown on the bottom.
I suggest checking after 12-15 minutes if cookies are not burnt from the bottom, because every oven is different.
Remove from the oven let cool on the cookie sheet and then transfer to a cooling rack.
Meanwhile, melt chocolate chips and coconut oil in a double boiler or the microwave.
The cookies should be chilled by now and you can start covering them in chocolate.
For this, first place parchment paper under the cooling rack. Slowly pour the melted hot chocolate over the cookies.
Let the excess drip off first, (you can also scrape it off and use it again if you run short) and transfer into the fridge or freezer for about 15-20 minutes to let the chocolate set.
After the dark chocolate is set, drizzle melted white chocolate and sprinkle dried raspberries on top. Let it set and enjoy!
Tips
- This recipe makes 11 medium-sized cookies. You can experiment with sizes and make smaller ones if you prefer.
- Don’t forget to check the cookies in the middle of baking or at about the 12-minute mark, depending on the oven these almond flour cookies can easily burn.
- You can also use different flavored jams, we love our homemade strawberry rhubarb jam.
Check out my Cookies Recipe Index for more delicious gluten free recipes.
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Recipe
Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)
INGREDIENTS
- 2 cup dark chocolate chips ( or regular shredded chocolate (Dairy free))
- 4 tablespoon maple syrup (or honey)
- 2 cup almond flour
- Pinch of salt (fine sea salt if you have)
- 2 teaspoon vanilla extract
- 2 tablespoon coconut oil (can change to butter)
- 11 teaspoon Red Currant jam (or any other solid jam that has a more sour taste)
White Chocolate Glaze
- ½ cup white chocolate (optional)
- 1-2 tablespoon dried raspberry (optional)
INSTRUCTIONS
- Preheat oven to 300°F.
- In a medium mixing bowl, add almond flour, coconut oil, maple syrup, vanilla, and salt.
- Scoop dough using a tablespoon or cookie scoop and form into a round cookie shape and transfer to a baking sheet and gently press to flatten the cookies. Using your fingers (I actually used a mini cork from my vanilla extract bottle) to create a small dent in the center of each cookie.
- Add 1 teaspoon of jam in the middle of each cookie.
- Bake for 15-18 minutes, until cookies are slightly golden brown on the bottom. I suggest checking after 12-15 minutes if cookies are not burnt from the bottom, because every oven is different.
- Remove from the oven and let cool on the cookie sheet and then transfer to a cooling rack.
- Meanwhile, melt chocolate chips and coconut oil in a double boiler or the microwave.
- The cookies should be chilled by now and you can start covering them in chocolate. For this, first place parchment paper under the cooling rack. Slowly pour the melted hot chocolate over the cookies. Let the excess drip off first, (you can also scrape it off and use it again if you run short) and transfer into the fridge or freezer for about 15-20 minutes to let the chocolate set.
- After the dark chooclate is set, drizzle melted white chocolate and sprinkle dried raspberries on top. Let it set and enjoy!
NOTES
- This recipe makes 11 medium-sized cookies. You can experiment with sizes and make smaller ones if you prefer.
- Don’t forget to check the cookies in the middle of baking or at about the 12-minute mark, depending on the oven these almond flour cookies can easily burn.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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