Buttery, nutty cookies are topped with the sweet jam of your choice in these simple, gluten free Pecan Thumbprint Cookies.
Pecan Thumbprint Cookies
I’ve been making thumbprint cookies for as long as I’ve been baking. From the classic peanut butter cookies with Hershey’s kisses, to every kind of jam and jelly-filled goodie you can think of. They inevitably remind me of Christmas.
These pecan thumbprint cookies are rolled in crushed nuts before baking, adding an irresistible nutty crunch to these cookies. This recipe is very gently adapted from these vegan cookies on my friend Gina’s blog.
This recipe has become a tradition for us over the past couple of years, as it gets absolute RAVE reviews from my friends who avoid both gluten and dairy. It was past time to save the recipe here for future baking, but all credit goes to Gina for the original awesomeness.
It’s always fun to make thumbprint cookies with kids, as we all get to use our favorite jams. My nieces opted for strawberry or raspberry jam this time. While apricot jam is almost always my preference. We all win.
Gluten Free Thumbprint Cookies
Yes, you’re reading this correctly. There is no flour in this recipe. These cookies are gluten-free and positively delicious, made with almond and coconut flours.
If you’re looking for a few more naturally gluten-free dessert options, I’ve got your dessert needs covered for any occasion. From sweet snacking and cookie munching to an elegant (and EASY TO MAKE) dessert, it’s all right here .
Gluten Free Dairy Free Cookies
You’ll need the following ingredients to make this recipe:
- pecans
- almond flour and coconut flour
- kosher salt and baking powder
- coconut oil
- maple syrup
- apple cider vinegar
- vanilla extract and almond extract
- jam of your choice
Just a note about almond and coconut flours. My first choice for almond flour is Honeyville’s ultra fine blanched almond flour , the only way I’ve ever purchased it is directly from their website.
Specialty flours keep perfectly in the freezer. You’ll want to make sure you’re storing any nut flours that way to avoid spoiling. And if you’re looking for an easier purchase option, Wholesome Yum makes my second favorite almond flour .
I haven’t found coconut flour to be nearly as fussy, so Wholesome Yum or Bob’s Red Mill will both work nicely. If you do much specialty baking at all, it’s often worth purchasing several bags at a time for a significant discount on the price.
Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Place chopped pecans in a shallow bowl. Set aside.
Combine the almond flour, coconut flour, salt, baking powder in a bowl and whisk to combine. Add the coconut oil, maple syrup, vinegar, vanilla, and almond extracts. Stir until a dough forms.
Scoop the dough into balls and roll them smooth between your hands. Roll each dough ball in the chopped pecans, pressing gently to make them stick.
Place on a baking sheet and gently press down in the center of each cookie, using your thumb to create an indent. Pinch together any large cracks around the outside. Spoon jam into the center of each cookie.
Bake for 12 minutes, until the edges start to brown just slightly. Remove the cookies from the oven and allow them to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The cookies will be soft initially, but will firm up as they cool.
Jam Thumbprint Cookies
Flourless Chocolate Turtle Cookies are crisp and chocolatey with plenty of chewy caramel in each bite. These Chocolate Chip Cookies are 100% vegan and delicious. Dairy-free, egg-free, and they can even be made gluten-free, too!
You only need a handful of ingredients to make these chewy, chocolate and peanut butter filled Peanut Butter Cookie Cups ! These simple cookies are a crowd pleaser whether or not you choose to make them with added chocolate.
These chewy, dense, cookies are an unforgettable memory from my childhood. 3 Ingredient Peanut Butter Cookies are a classic; just an egg, a cup of peanut butter, and a cup of sugar.
Crunchy, chewy, sweet, and nutty, these Italian Almond Cookies are one of the best things to come out of my kitchen. And, chewy Coconut Oatmeal Cookies are the irresistible to any coconut lover, grab a mixing bowl and get started.
Almost 20 years ago, I was handed one of the most delicious cookies I had ever tasted. The Pignoli Cookie is unique in flavor and texture; completely unlike anything I had tasted before.
Light, buttery, almond flavored Shortbread Thumbprint Cookies have been the most requested cookie I make for almost as long as I can remember. I was given this cookie recipe years ago and it became a forever favorite at first bite.
Ingredients1x2x3x
- ▢ ¾ cup pecans finely chopped
- ▢ 3 cups almond flour
- ▢ 2½ tablespoons coconut flour
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon baking powder
- ▢ ⅓ cup coconut oil melted
- ▢ ⅓ cup maple syrup
- ▢ 1½ teaspoons apple cider vinegar
- ▢ 1½ teaspoons vanilla extract
- ▢ 1½ teaspoons almond extract
- ▢ ⅓ cup jam of your choice
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Place chopped pecans in a shallow bowl. Set aside.
- Combine the almond flour, coconut flour, salt, baking powder in a bowl and whisk to combine. Add the coconut oil, maple syrup, vinegar, vanilla, and almond extracts. Stir until a dough forms.
- Scoop the dough into balls and roll them smooth between your hands. Roll each dough ball in the chopped pecans, pressing gently to make them stick.
- Place on a baking sheet and gently press down in the center of each cookie, using your thumb to create an indent. Pinch together any large cracks around the outside. Spoon jam into the center of each cookie.
- Bake for 12 minutes, until the edges start to brown just slightly. Remove the cookies from the oven and allow them to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The cookies will be soft initially, but will firm up as they cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
<img loading=“lazy” src=“https://barefeetinthekitchen.com/wp-content/uploads/2023/12/GF-Vegan-Pecan-Thumbprint-Cookies-2-BFK-pin-photo-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“white lettering has been overlaid this image of gluten free, jam-filled pecan thumbprint cookies are arrayed on a white serving dish over a colorful tea towel. it reads, “pecan thumbprint cookies”! - 11”>
<img loading=“lazy” src=“https://barefeetinthekitchen.com/wp-content/uploads/2023/12/GF-Vegan-Pecan-Thumbprint-Cookies-1-BFK-pin-photo-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“white lettering has been overlaid this image of gluten free, jam-filled pecan thumbprint cookies are arrayed on a white serving dish over a colorful tea towel. it reads, “pecan thumbprint cookies”! - 12”>
Buttery, nutty cookies are topped with the sweet jam of your choice in these simple, gluten free Pecan Thumbprint Cookies.
Pecan Thumbprint Cookies
I’ve been making thumbprint cookies for as long as I’ve been baking. From the classic peanut butter cookies with Hershey’s kisses, to every kind of jam and jelly-filled goodie you can think of. They inevitably remind me of Christmas.
These pecan thumbprint cookies are rolled in crushed nuts before baking, adding an irresistible nutty crunch to these cookies. This recipe is very gently adapted from these vegan cookies on my friend Gina’s blog.
This recipe has become a tradition for us over the past couple of years, as it gets absolute RAVE reviews from my friends who avoid both gluten and dairy. It was past time to save the recipe here for future baking, but all credit goes to Gina for the original awesomeness.
It’s always fun to make thumbprint cookies with kids, as we all get to use our favorite jams. My nieces opted for strawberry or raspberry jam this time. While apricot jam is almost always my preference. We all win.
Gluten Free Thumbprint Cookies
Yes, you’re reading this correctly. There is no flour in this recipe. These cookies are gluten-free and positively delicious, made with almond and coconut flours.
If you’re looking for a few more naturally gluten-free dessert options, I’ve got your dessert needs covered for any occasion. From sweet snacking and cookie munching to an elegant (and EASY TO MAKE) dessert, it’s all right here .
Gluten Free Dairy Free Cookies
You’ll need the following ingredients to make this recipe:
- pecans
- almond flour and coconut flour
- kosher salt and baking powder
- coconut oil
- maple syrup
- apple cider vinegar
- vanilla extract and almond extract
- jam of your choice
Just a note about almond and coconut flours. My first choice for almond flour is Honeyville’s ultra fine blanched almond flour , the only way I’ve ever purchased it is directly from their website.
Specialty flours keep perfectly in the freezer. You’ll want to make sure you’re storing any nut flours that way to avoid spoiling. And if you’re looking for an easier purchase option, Wholesome Yum makes my second favorite almond flour .
I haven’t found coconut flour to be nearly as fussy, so Wholesome Yum or Bob’s Red Mill will both work nicely. If you do much specialty baking at all, it’s often worth purchasing several bags at a time for a significant discount on the price.
Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Place chopped pecans in a shallow bowl. Set aside.
Combine the almond flour, coconut flour, salt, baking powder in a bowl and whisk to combine. Add the coconut oil, maple syrup, vinegar, vanilla, and almond extracts. Stir until a dough forms.
Scoop the dough into balls and roll them smooth between your hands. Roll each dough ball in the chopped pecans, pressing gently to make them stick.
Place on a baking sheet and gently press down in the center of each cookie, using your thumb to create an indent. Pinch together any large cracks around the outside. Spoon jam into the center of each cookie.
Bake for 12 minutes, until the edges start to brown just slightly. Remove the cookies from the oven and allow them to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The cookies will be soft initially, but will firm up as they cool.
Jam Thumbprint Cookies
Flourless Chocolate Turtle Cookies are crisp and chocolatey with plenty of chewy caramel in each bite. These Chocolate Chip Cookies are 100% vegan and delicious. Dairy-free, egg-free, and they can even be made gluten-free, too!
You only need a handful of ingredients to make these chewy, chocolate and peanut butter filled Peanut Butter Cookie Cups ! These simple cookies are a crowd pleaser whether or not you choose to make them with added chocolate.
These chewy, dense, cookies are an unforgettable memory from my childhood. 3 Ingredient Peanut Butter Cookies are a classic; just an egg, a cup of peanut butter, and a cup of sugar.
Crunchy, chewy, sweet, and nutty, these Italian Almond Cookies are one of the best things to come out of my kitchen. And, chewy Coconut Oatmeal Cookies are the irresistible to any coconut lover, grab a mixing bowl and get started.
Almost 20 years ago, I was handed one of the most delicious cookies I had ever tasted. The Pignoli Cookie is unique in flavor and texture; completely unlike anything I had tasted before.
Light, buttery, almond flavored Shortbread Thumbprint Cookies have been the most requested cookie I make for almost as long as I can remember. I was given this cookie recipe years ago and it became a forever favorite at first bite.
Ingredients1x2x3x
- ▢ ¾ cup pecans finely chopped
- ▢ 3 cups almond flour
- ▢ 2½ tablespoons coconut flour
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon baking powder
- ▢ ⅓ cup coconut oil melted
- ▢ ⅓ cup maple syrup
- ▢ 1½ teaspoons apple cider vinegar
- ▢ 1½ teaspoons vanilla extract
- ▢ 1½ teaspoons almond extract
- ▢ ⅓ cup jam of your choice
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Place chopped pecans in a shallow bowl. Set aside.
- Combine the almond flour, coconut flour, salt, baking powder in a bowl and whisk to combine. Add the coconut oil, maple syrup, vinegar, vanilla, and almond extracts. Stir until a dough forms.
- Scoop the dough into balls and roll them smooth between your hands. Roll each dough ball in the chopped pecans, pressing gently to make them stick.
- Place on a baking sheet and gently press down in the center of each cookie, using your thumb to create an indent. Pinch together any large cracks around the outside. Spoon jam into the center of each cookie.
- Bake for 12 minutes, until the edges start to brown just slightly. Remove the cookies from the oven and allow them to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The cookies will be soft initially, but will firm up as they cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
<img loading=“lazy” src=“https://barefeetinthekitchen.com/wp-content/uploads/2023/12/GF-Vegan-Pecan-Thumbprint-Cookies-2-BFK-pin-photo-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“white lettering has been overlaid this image of gluten free, jam-filled pecan thumbprint cookies are arrayed on a white serving dish over a colorful tea towel. it reads, “pecan thumbprint cookies”! - 23”>
<img loading=“lazy” src=“https://barefeetinthekitchen.com/wp-content/uploads/2023/12/GF-Vegan-Pecan-Thumbprint-Cookies-1-BFK-pin-photo-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“white lettering has been overlaid this image of gluten free, jam-filled pecan thumbprint cookies are arrayed on a white serving dish over a colorful tea towel. it reads, “pecan thumbprint cookies”! - 24”>
Light, buttery, almond flavored shortbread thumbprint cookies have been the most requested cookie I make for almost as long as I can remember. My friend Augusta gave me this recipe years ago and it became a forever favorite at first bite.
Thumbprint Cookies with Jam
There’s something so endearing and adorable about jam thumbprint cookies. Fruity jam adds the perfect amount of sweetness to the flaky shortbread cookie. The easy glaze on top of these thumbprint cookies adds a beautiful touch.
These cookies are great as a snack, tucked into lunches, or when served as dessert. I especially enjoy them with cafe con leche , chai , or a London Fog on a chilly afternoon.
Shortbread Thumbprint Cookies
With just the right amount of sweetness, filled with jam, and then lightly drizzled with icing, these cookies are a hit with everyone who tries them. Don’t be fooled by their unassuming appearance. They’ll surprise you by just melting in your mouth.
Almond extract is what gives these cookies just a hint of almond flavor. It adds a nice layer of nuttiness that complements the buttery flavor of the shortbread cookie and the fruitiness of the jam.
Jam Thumbprint Cookies
I often reach for a jar of my family’s favorite homemade peach jam to use in these cookies. You can use whatever flavor of sweet preserves you like. I’ve made these cookies with several varieties of jam and the cookies turn out delicious every time.
I typically just use whichever flavors of jam I happen to have on hand at the time. For this last batch, I used apricot jam and a mixed berry jam. You really can’t go wrong with the jam choice. If you enjoy eating the jam, you’ll likely love it in the cookies.
How to Make Thumbprint Cookies
Chilling the dough for a solid hour in the refrigerator is an important step in this recipe. So even if you’re in a hurry to bake these cookies, don’t skip that step.
Chilling the dough helps keep the butter in this recipe solid. And the cold butter helps the cookies maintain their structure in the oven.
When it comes to filling thumbprints with jam, less is more. A quarter teaspoon or so should do it. Too much and you risk disrupting the structure of the cookie and the jam to cookie ratios. (Yes, jam to cookie ratios are a thing!)
The last thing to remember here is to be extra careful not to overbake these cookies! You want to take these cookies out of the oven before they are even slightly brown.
Overbaking will result in a much harder cookie without that crumby delicate shortbread texture. If you love thumbprint cookies like we do, you’ll want to try Hazelnut Thumbprint Cookies and Marmalade Thumbprint Cookies too.
Almond Thumbprint Cookies
Combine the butter and sugar in a mixing bowl and beat with an electric mixer until fluffy. Add the flour and almond extract. Beat again to combine. Chill the dough for 1 hour in the refrigerator.
When ready to make the cookies, preheat the oven to 350°F. Roll the dough into 1″ balls or use a 1″ scoop to place them onto a parchment-lined baking sheet.
Press down on the top of each cookie and use your thumb to create a small indent. After all the indents are made, fill the indents with about 1/2 teaspoon of jam.
Bake for approximately 10 minutes. Remove from the oven before the cookies are browned. Let cool on the trays for 1-2 minutes and then remove to a wire cooling rack.
To make the glaze, add the almond extract to the powdered sugar and then slowly add the milk. Stir constantly and stop adding milk when you reach the consistency of icing. It should drizzle off the tip of a spoon in a thin white stream.
When the cookies are completely cooled, drizzle the icing over the tops. Allow them to sit until hardened and then store in an airtight container.
Shortbread Cookie Recipes
Shortbread cookies don’t get as much love as they deserve, in my opinion. Delicious, simple, and not-too-sweet, they appeal to the palettes of kids and adults alike.
If you’re looking for more great shortbread cookies, I recommend Sugared Shortbread Cookies for sure. They’re a simple cookie sprinkled with sugar crystals that you can bake and serve all year round.
If the perfect slice of cinnamon toast met Pecan Sandies, these Cinnamon Pecan Shortbread Bars would be the result. This is a tender shortbread, filled with pecans, and then generously topped with cinnamon sugar.
Espresso Chocolate Chip Shortbread is a flaky shortbread that is barely crisp on the outside. These shortbread bites melt in your mouth with chocolate and just a hint of coffee flavor.
Ingredients1x2x3x
COOKIE INGREDIENTS
- ▢ 1 cup butter softened
- ▢ ⅔ cup sugar
- ▢ 2 cups all purpose flour
- ▢ 1 teaspoon almond extract
- ▢ approximately ½ cup any flavor jam I used our favorite peach jam
GLAZE INGREDIENTS
- ▢ 1 cup powdered sugar
- ▢ 1-2 tablespoons milk
- ▢ 1 teaspoon almond extract
Instructions
- Combine the butter and sugar in a mixing bowl and beat with an electric mixer until fluffy. Add the flour and almond extract. Beat again to combine. Chill the dough for 1 hour in the refrigerator.
- When ready to make the cookies, preheat the oven to 350°F. Roll the dough into 1” balls or use a 1” scoop to place them onto a parchment-lined baking sheet.
- Press down on the top of each cookie and use your thumb to create a small indent. After all the indents are made, fill the indents with about 1/2 teaspoon of jam.
- Bake for approximately 10 minutes. Remove from the oven before the cookies are browned. Let cool on the trays for 1-2 minutes and then remove to a wire cooling rack.
- To make the glaze, add the almond extract to the powdered sugar and then slowly add the milk. Stir constantly and stop adding milk when you reach the consistency of icing. It should drizzle off the tip of a spoon in a thin white stream.
- When the cookies are completely cooled, drizzle the icing over the tops. Allow them to sit until hardened and then store in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 8/12/11 – recipe notes and photos updated 12/13/23}
Gluten Free Thumbprint Cookies
Ingredients
- ¾ cup pecans finely chopped
- 3 cups almond flour
- 2½ tablespoons coconut flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ⅓ cup coconut oil melted
- ⅓ cup maple syrup
- 1½ teaspoons apple cider vinegar
- 1½ teaspoons vanilla extract
- 1½ teaspoons almond extract
- ⅓ cup jam of your choice
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Place chopped pecans in a shallow bowl. Set aside.
- Combine the almond flour, coconut flour, salt, baking powder in a bowl and whisk to combine. Add the coconut oil, maple syrup, vinegar, vanilla, and almond extracts. Stir until a dough forms.
- Scoop the dough into balls and roll them smooth between your hands. Roll each dough ball in the chopped pecans, pressing gently to make them stick.
- Place on a baking sheet and gently press down in the center of each cookie, using your thumb to create an indent. Pinch together any large cracks around the outside. Spoon jam into the center of each cookie.
- Bake for 12 minutes, until the edges start to brown just slightly. Remove the cookies from the oven and allow them to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The cookies will be soft initially, but will firm up as they cool.
Notes
Nutrition
Gluten Free Thumbprint Cookies https://barefeetinthekitchen.com/pecan-thumbprint-cookies/
Buttery, nutty cookies are topped with the sweet jam of your choice in these simple, gluten free Pecan Thumbprint Cookies.
Pecan Thumbprint Cookies
I’ve been making thumbprint cookies for as long as I’ve been baking. From the classic peanut butter cookies with Hershey’s kisses, to every kind of jam and jelly-filled goodie you can think of. They inevitably remind me of Christmas.
These pecan thumbprint cookies are rolled in crushed nuts before baking, adding an irresistible nutty crunch to these cookies. This recipe is very gently adapted from these vegan cookies on my friend Gina’s blog.
This recipe has become a tradition for us over the past couple of years, as it gets absolute RAVE reviews from my friends who avoid both gluten and dairy. It was past time to save the recipe here for future baking, but all credit goes to Gina for the original awesomeness.
It’s always fun to make thumbprint cookies with kids, as we all get to use our favorite jams. My nieces opted for strawberry or raspberry jam this time. While apricot jam is almost always my preference. We all win.
Gluten Free Thumbprint Cookies
Yes, you’re reading this correctly. There is no flour in this recipe. These cookies are gluten-free and positively delicious, made with almond and coconut flours.
If you’re looking for a few more naturally gluten-free dessert options, I’ve got your dessert needs covered for any occasion. From sweet snacking and cookie munching to an elegant (and EASY TO MAKE) dessert, it’s all right here .
Gluten Free Dairy Free Cookies
You’ll need the following ingredients to make this recipe:
- pecans
- almond flour and coconut flour
- kosher salt and baking powder
- coconut oil
- maple syrup
- apple cider vinegar
- vanilla extract and almond extract
- jam of your choice
Just a note about almond and coconut flours. My first choice for almond flour is Honeyville’s ultra fine blanched almond flour , the only way I’ve ever purchased it is directly from their website.
Specialty flours keep perfectly in the freezer. You’ll want to make sure you’re storing any nut flours that way to avoid spoiling. And if you’re looking for an easier purchase option, Wholesome Yum makes my second favorite almond flour .
I haven’t found coconut flour to be nearly as fussy, so Wholesome Yum or Bob’s Red Mill will both work nicely. If you do much specialty baking at all, it’s often worth purchasing several bags at a time for a significant discount on the price.
Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Place chopped pecans in a shallow bowl. Set aside.
Combine the almond flour, coconut flour, salt, baking powder in a bowl and whisk to combine. Add the coconut oil, maple syrup, vinegar, vanilla, and almond extracts. Stir until a dough forms.
Scoop the dough into balls and roll them smooth between your hands. Roll each dough ball in the chopped pecans, pressing gently to make them stick.
Place on a baking sheet and gently press down in the center of each cookie, using your thumb to create an indent. Pinch together any large cracks around the outside. Spoon jam into the center of each cookie.
Bake for 12 minutes, until the edges start to brown just slightly. Remove the cookies from the oven and allow them to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The cookies will be soft initially, but will firm up as they cool.
Jam Thumbprint Cookies
Flourless Chocolate Turtle Cookies are crisp and chocolatey with plenty of chewy caramel in each bite. These Chocolate Chip Cookies are 100% vegan and delicious. Dairy-free, egg-free, and they can even be made gluten-free, too!
You only need a handful of ingredients to make these chewy, chocolate and peanut butter filled Peanut Butter Cookie Cups ! These simple cookies are a crowd pleaser whether or not you choose to make them with added chocolate.
These chewy, dense, cookies are an unforgettable memory from my childhood. 3 Ingredient Peanut Butter Cookies are a classic; just an egg, a cup of peanut butter, and a cup of sugar.
Crunchy, chewy, sweet, and nutty, these Italian Almond Cookies are one of the best things to come out of my kitchen. And, chewy Coconut Oatmeal Cookies are the irresistible to any coconut lover, grab a mixing bowl and get started.
Almost 20 years ago, I was handed one of the most delicious cookies I had ever tasted. The Pignoli Cookie is unique in flavor and texture; completely unlike anything I had tasted before.
Light, buttery, almond flavored Shortbread Thumbprint Cookies have been the most requested cookie I make for almost as long as I can remember. I was given this cookie recipe years ago and it became a forever favorite at first bite.
Ingredients1x2x3x
- ▢ ¾ cup pecans finely chopped
- ▢ 3 cups almond flour
- ▢ 2½ tablespoons coconut flour
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon baking powder
- ▢ ⅓ cup coconut oil melted
- ▢ ⅓ cup maple syrup
- ▢ 1½ teaspoons apple cider vinegar
- ▢ 1½ teaspoons vanilla extract
- ▢ 1½ teaspoons almond extract
- ▢ ⅓ cup jam of your choice
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Place chopped pecans in a shallow bowl. Set aside.
- Combine the almond flour, coconut flour, salt, baking powder in a bowl and whisk to combine. Add the coconut oil, maple syrup, vinegar, vanilla, and almond extracts. Stir until a dough forms.
- Scoop the dough into balls and roll them smooth between your hands. Roll each dough ball in the chopped pecans, pressing gently to make them stick.
- Place on a baking sheet and gently press down in the center of each cookie, using your thumb to create an indent. Pinch together any large cracks around the outside. Spoon jam into the center of each cookie.
- Bake for 12 minutes, until the edges start to brown just slightly. Remove the cookies from the oven and allow them to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The cookies will be soft initially, but will firm up as they cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
<img loading=“lazy” src=“https://barefeetinthekitchen.com/wp-content/uploads/2023/12/GF-Vegan-Pecan-Thumbprint-Cookies-2-BFK-pin-photo-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“white lettering has been overlaid this image of gluten free, jam-filled pecan thumbprint cookies are arrayed on a white serving dish over a colorful tea towel. it reads, “pecan thumbprint cookies”! - 48”>
<img loading=“lazy” src=“https://barefeetinthekitchen.com/wp-content/uploads/2023/12/GF-Vegan-Pecan-Thumbprint-Cookies-1-BFK-pin-photo-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“white lettering has been overlaid this image of gluten free, jam-filled pecan thumbprint cookies are arrayed on a white serving dish over a colorful tea towel. it reads, “pecan thumbprint cookies”! - 49”>
