Vegan Thumbprints with Raspberry Jam + Sea Salt

Prep Time 5 mins
Cook Time 13 - 15 mins
Total Time 5 mins
Serves 12 - 15 cookies

Store uncovered, on a shelf for up to three days. These can be made ahead of time and frozen until you're ready to serve. 


  • 2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut oil, melted + cooled {see notes}
  • 1/4 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 tablespoon raspberry jam {see notes}
  • flake salt, optional


Preheat the oven to 325 degrees, and line a baking sheet with parchment paper.
Whisk together in a bowl the almond flour, baking soda and salt. Then add in the coconut oil, maple syrup and vanilla. Stir the batter until it forms a dough.
Roll tablespoon sized portions into balls. Place the balls on the cookie sheet and press down lightly in the middle with your finger to leave a small indentation in the center of the cookie. Fill the indentation with 1/4 teaspoon of jam.
Bake for 13 - 15 minutes. The cookies will be quite soft when you remove the tray from the oven. Leave them on the tray undisturbed to cool. They will take form as they harden slightly. Finish with a little more jam and flake salt if desired. 

Recipe Notes

Unless you like the taste of coconut oil, I recommend using an extra filtered coconut oil variety. One that is odorless and tasteless. I buy mine at Trader Joe's - the one with the green label works great. I like raspberry jam in thumbprints but these would be great with marmalade, fig butter, lemon curd, etc. 

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