• Skip to primary navigation
  • Skip to main content
  • Skip to footer

Cook for Good

Save money. Eat well. Make a difference.

  • Home
  • Blog
  • Save Money
    • Cook with the Seasons
    • Shop Smart
    • Cut Food Waste
      • Aquafaba
      • How to Make Organic Apple Cider Vinegar
      • How to Make Stoup, a Free Lunch!
      • Climate Change and Food Waste
    • Take a SNAP Challenge
  • Recipes
    • Free Organic Vegan Recipes
    • Supporters’ Recipe Library
  • Feel Great
    • Learn to Cook
    • Get Healthy
    • Organize Your Kitchen
      • Use Handy Appliances
    • Divest Your Plate
  • Cook with LOVE
    • Local
    • Organic
    • Vegetables and Plants
    • Engaged
  • Join
  • Login/out
You are here: Home / Recipes / Almond Thumbprint Cookies with Jam and Chocolate

Almond Thumbprint Cookies with Jam and Chocolate

January 19, 2020 by Linda Watson Leave a Comment

Almond Thumbprint Cookies with Jam and Chocolate

These quick, high-protein cookies combine three of my favorite flavors: shortbread, raspberry, and chocolate. Because they are wheat-free, dairy-free, and egg-free, they avoid many allergy and dietary issues. Their fat, protein, and fiber content makes them filling, so they work well after a light meal. This could be just the recipe you need to delight your sweetheart on Valentine’s Day.

Print Recipe
Almond Thumbprint Cookies with Jam and Chocolate
These quick cookies taste like shortbread, your favorite jam, and optionally chocolate. You can easily double or quadruple the recipe. Vegan, vegetarian, and gluten-free.
Almond thumbprint cookies with jam and chocolate chips
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 15 minutes
Passive Time 20 minutes
Servings
dozen
Ingredients
  • 1 cup finely ground almond flour 110 grams
  • 2 tablespoons sugar 25 grams
  • 1/8 teaspoon salt
  • 3 tablespoons vegan butter such as Miyoko's or Earth Balance, 44 grams
  • 1/2 teaspoon vanilla
  • 1 1/2 teaspoons raspberry fruit spread or jam or more, maybe 1 tablespoon
  • 12 dairy-free chocolate chips optional
Prep Time 15 minutes
Passive Time 20 minutes
Servings
dozen
Ingredients
  • 1 cup finely ground almond flour 110 grams
  • 2 tablespoons sugar 25 grams
  • 1/8 teaspoon salt
  • 3 tablespoons vegan butter such as Miyoko's or Earth Balance, 44 grams
  • 1/2 teaspoon vanilla
  • 1 1/2 teaspoons raspberry fruit spread or jam or more, maybe 1 tablespoon
  • 12 dairy-free chocolate chips optional
Almond thumbprint cookies with jam and chocolate chips
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oven to 350°F with a rack in the center. Line a cookie sheet with parchment paper for easy cleanup (optional).
  2. Put dry ingredients in a medium bowl and stir to mix. Add vegan butter and vanilla. Stir with a fork to combine into a dough.
  3. Put dough on a cookie sheet and shape into a rectangular log about 1.25 x 1.25 x 6 inches. Cut log crossways into twelve even slices (Cut in half, then each half in half, and then each quarter into thirds.) Space cookies about 1 1/2 inches apart on cookie sheet. Press your thumb gently into the center of each cookie to make a little dent to hold the filling. If any cookie rims around the thumbprints crumble, press them back into shape so the filling won't run out when it gets hot.
    stages of making Almond Thumbprint cookies: thumbprint, jam filling, chocolate-chip topping
  4. Fill thumbprints with 1/4 teaspoon of jam or 1/8 teaspoon of jam topped by a chocolate chip. Bake for 10 minutes, until your kitchens smells like a doughnut shop and the cookie tops begin to turn golden.
  5. Cool cookies on the cookie sheet for 10 minutes, then remove with a spatula. Eat some warm if you like or let them cool and firm up more on a wire cooling rack. These cookies may keep well for several days, but I doubt I'll ever find out.
Recipe Notes
  • Neat: Don't pile on the jam. When it heats up, it will just roll lava-like down onto the cookie sheet and burn.
  • Ingredients: Almond flour is just skinless, finely ground almonds. Look for coconut spread and buttery spread near the margarine in the cooler section. I don't eat a lot of almonds and don't use almond milk because the nuts require a lot of water to grow.  On the other hand, growing almonds may be a reasonable use of the water. I'm glad to have this recipe in my bag of tricks for when I need a quick, pretty, gluten-free dessert.
  • Speed: Instead of creating a dough log to slice, you could just dip the dough out into your palm using a teaspoon and then roll the dough into balls. My dough-log trick saves about five minutes and results in more uniform cookies, reducing the likelihood of sibling squabbles. It also reduces snickering. (I made the first few batches as round cookies, but kept thinking of them as R-rated Happy Lady cookies. OTOH, that might be just the ticket for Valentine's Day.)

Filed Under: Dessert, featured, Recipe Tagged With: almonds, cookies, gluten-free, quick, vegan

Reader Interactions

Click here to cancel reply.

Please Login to post a comment

Before Footer

Stoup or stew-soup in a bowl full of vegetables, beans, and other food scraps saved to make a free lunch.
healthy fruit salad in a glass dish shaped like an apple

Footer

Blog

Now more than ever, it’s time to develop and share food skills that help us create a healthy, delicious world.

Recipes

  • Newest
  • Extra Thrifty
  • Entrees
  • Desserts
Make a Difference

  • Local
  • Organic
  • Vegetables
  • Engaged

Let's do it! Subscribe today!

Let’s cook scrumptious food together, save money, and to make the world kinder and greener.

Success! Please check your email to confirm your subscription. You're just a click away from getting recipes and tips that will help you save money, eat well, and make a difference.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit
  • Home
  • Blog
  • Recipes
  • About
  • Privacy Policy
  • Site Map
  • Members’ Welcome
  • Contact
Copyright © 2010 - 2017 Cook for Good. All rights reserved.