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5 from 7 votes

Almond Flour Strawberry Thumbprint Cookie

These delicious Almond Flour Thumbprint Cookies are simple to make with just a few ingredients!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: cookie, Dessert, treat, vegetarian
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan
Servings: 12 cookies
Calories: 154kcal
Author: Lauren Kelly


  • 2 cups super fine almond flour
  • ¼ cup Liquid Monk Fruit sweetener, or sweetner of choice
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • cup sugar free strawberry jelly
  • pinch of salt


  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
  • In a medium bowl whisk coconut oil, vanilla extract, and liquid Monk fruit.
  • Add almond flour and salt, mix well until the mixture forms a soft dough consistency.
  • Roll dough into 12 balls, place on a prepared baking sheet, about 2 inches apart.
  • Using your thumb or the back of ½ teaspoon measuring spoon, press in the center of each cookie to make space for the jam. Pinch together any large cracks around the sides of each cookie. Fill that space with ½ teaspoon of jam.
  • Bake the cookies for 15 minutes or until they get brownish in the edges. Once they are done and the edges are golden brown, the cookies will be soft. Don’t remove them from the baking sheet for a few minutes until they cool off.
  • Keep them in an airtight container in the refrigerator for 7 – 10 days, they will get soft with time. To freeze, let cool and store in freezer-safe containers with parchment paper between each layer, will keep for to 2 months.


To store in the refrigerator: Place in an airtight container and store for up to 5 days.
To store in the freezer: Place in an airtight container or wrap in parchment paper and place in a plastic bag and freeze for up to 3 months.


Sodium: 1mg | Calcium: 40mg | Sugar: 3g | Fiber: 2g | Potassium: 5mg | Calories: 154kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 5g | Fat: 14g | Protein: 4g | Carbohydrates: 6g | Iron: 1mg