• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Yummy Bowl
  • Home
  • RECIPES
    • Seasonal Recipes
    • Popular Recipes
    • 30-Minute Meals
    • Appetizers
    • Dinner
      • Vegan Dinner
      • Chicken
      • Beef
      • Fish
    • Soups
    • Breakfast
    • One-Pot & Casseroles
    • Sides
      • Salads
      • Potato
    • Pasta
    • Desserts
    • Other Categories
      • Sandwiches & Wraps
      • Dairy Free
      • Vegetarian
      • Drinks
      • Sauces, Condiments, Dips
  • About
    • About TYB
    • Work With Me
    • Contact
    • Terms and Conditions
    • Disclaimer
    • Privacy Policy
  • SHOP
    • PRINTABLES
    • LIGHTROOM PRESETS
  • Blogging Resources
menu icon
go to homepage
  • Recipes
  • Contact
  • Subscribe
  • Shop
  • Blogging Resources
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Contact
    • Subscribe
    • Shop
    • Blogging Resources
    • Facebook
    • Instagram
    • Pinterest
  • ×
    The Yummy Bowl » Recipes » Dairy Free

    Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)

    Nov 2, 2020 · Modified: Sep 29, 2023 by Julia | The Yummy Bowl · This post contains affiliate links · Leave a Comment

    199 shares
    • Facebook
    • Yummly
    Skip To Recipe
    Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)

    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. 

    Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)

    These thumbprint cookies are one of our favorite cookies to enjoy during Christmas festivities. I hope you enjoy them too!

    Table Of Contents
    • Jam Packed Desserts
    • Ingredients
    • Instructions
    • Tips
    • More Easy Desserts
    • Recipe
    • Comments

    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

    • The Best Easy Strawberry Rhubarb Crisp
      The Best Easy Strawberry Rhubarb Crisp
    • gluten free berry crumble after baking with three vanilla ice cream scoops on top
      Gluten-Free Berry Crisp
    • Almond Cranberry Tart (Gluten-Free, Vegan, Dairy-Free)
      Almond Cranberry Tart (Gluten-Free, Vegan, Dairy-Free)
    • Easy Thumbprint Cookies With Jam ( Vegan, Gluten Free, Dairy Free )
      Raspberry Thumbprint Cookies

    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!

    Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)

    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.

    Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)

    In a medium mixing bowl, add almond flour, coconut oil, maple syrup, vanilla, and salt. Mix with a spatula or stand mixer.

    Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)

    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.

    Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)

    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.
    Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)

    More Easy Desserts

    • Coconut Almond Cake
    • Oreo Cream Cheese Cookies
    • Chewy Chocolate Chip Meringue Cookies
    • Snickers Frozen Yogurt Ice Cream Cups
    • Red Currant Crumble Bars (Gluten Free)

    Check out my Cookies Recipe Index for more delicious gluten free recipes.

    💗 I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, Instagram & Pinterest! 💗

    Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)

    Recipe

    Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)

    Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)

    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. 
    5 from 1 vote
    Print Pin
    Author: Julia | The Yummy Bowl
    Course: Dessert
    Prep Time: 25 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 43 minutes minutes
    Servings: 11 cookies
    Calories: 268kcal

    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!
    Prevent your screen from going dark

    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

    Click here to add your own private notes.
    Nutrition Facts
    Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)
    Amount Per Serving
    Calories 268
    * Percent Daily Values are based on a 2000 calorie diet.

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

    « Slow Cooker Pulled Beef
    Shredded Beef Chimichangas »
    199 shares
    • Facebook
    • Yummly

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    the yummy bowl julia author

    I'm Julia and welcome to The Yummy Bowl. I share easy and healthy recipes for the whole family. Everything you see here is Gluten-free and mostly made with whole food ingredients. Hope you enjoy! Love, Julia

    More about me →

    Seasonal Favorites

    • sauteed asparagus and peas with parmesan cheese
      Sauteed Asparagus With Peas
    • heart shaped potatoes in a plate
      Easy Air Fryer Potatoes (Heart Shaped Slices)
    • flat lay shot of 4 cajun corn on the cob with feta cheese and parsley
      Cajun Corn On The Cob (Boiled, Baked, or On The Grill)
    • stack of Zucchini Corn Fritters
      Easy Zucchini And Corn Fritters

    Readers Favorites

    • a stack of breakfast cookies
      No Sugar Added Healthy Breakfast Cookies With Dried Fruit and Nuts
    • a stack of banana oatmeal cookies with chocolate chips
      Banana Oatmeal Cookies With Chocolate Chips
    • shredded slow cooker honey garlic chicken thighs
      Slow Cooker Honey Garlic Chicken Thighs
    • baked cabbage roll casserole with fresh dill
      Lazy Cabbage Roll Casserole With Ground Beef
    • Marinated Cucumber, Tomato and Onion Salad
      Marinated Cucumber, Tomato and Onion Salad
    • flat lay shot of plated asparagus with parmesan and tomatoes on a white plate with pink linen
      Cheesy Asparagus with Tomatoes

    Connect With Me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    About

    Privacy Policy

    Disclaimer

    Terms & Conditions

    Newsletter

    Sign Up! for emails and updates

    Contact

    Contact

    Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 The Yummy Bowl. Created with the Feast Plugin.