Healthier strawberry jam thumbprint cookies made with a simple oat and almond flour shortbread base and a warm jam centre. These tender cookies are perfect for the holidays or any gathering.
Often called jam drop biscuits, these cookies are classic and versatile. Strawberry jam is a favourite here, but you can swap in raspberry, apricot or even lemon curd for a different twist.
Traditional thumbprint cookies use a buttery shortbread dough that may be rolled in sugar, then indented and filled with jam. This version keeps the familiar buttery texture while using almond and oat flours for a gluten- and dairy-free option. A touch of maple syrup sweetens the dough and I used a no‑added‑sugar strawberry jam, though any jam you have will work.
Ingredients you’ll need
The ingredient list is short and straightforward.
- Almond flour: a great gluten-free option that adds a pleasant, slightly nutty flavour and protein.
- Oat flour: if you prefer, use wholemeal, spelt or all-purpose flour.
- Egg: binds the dough. I haven’t tested a flax egg; without an egg the cookies tend to crack.
- Coconut oil: or melted butter / vegan butter as an alternative.
- Maple syrup: a little natural sweetness; honey can be substituted.
- Vanilla extract: a splash for depth of flavour.
- Baking powder
- Strawberry jam: use your favourite variety.
Tips and variations
- Use a mini cookie scoop for even-sized dough balls.
- Leave space between cookies on the tray; these spread slightly while baking.
- Choose a good-quality jam for the best flavour and texture.
- Try other fillings like raspberry, boysenberry, apricot jam or lemon curd for variety.
How to make
These thumbprint cookies are simple: mix, shape and bake.
Preheat the oven to 160°C (350°F) and line a baking tray with parchment paper.
Whisk the wet ingredients together in a large bowl, then add the dry ingredients and stir until a soft dough forms.
Portion the dough with a mini scoop or a tablespoon and roll into 24 smooth balls. Arrange them on the prepared tray.
Press an indentation into the centre of each ball using your thumb or a ½‑teaspoon measuring spoon.
Spoon about 1 teaspoon of strawberry jam into each indent.
Bake for 12–15 minutes, until the edges are just turning very light golden; most of the cookie will remain pale. Remove from the oven and let cool completely so the jam sets slightly.
Enjoy once cooled.
How to store
- Store in an airtight container at room temperature in a cool, dry place for up to one week.
- Freeze cooled cookies in a sealed bag, single layer or separated with greaseproof paper, for up to three months.
- Thaw overnight in the refrigerator or at room temperature for a few hours.
FAQ
Do you fill jam thumbprint cookies before or after baking?
Fill the cookies before baking. A small amount of jam placed in the indent will warm and firm slightly in the oven, helping it stay in place once baked.
Why are my thumbprint cookies cracking when I add my thumbprint?
Smooth each dough ball thoroughly before pressing the indent. Rough or uneven dough will show cracks when you press it.
Do jam thumbprint cookies need to be refrigerated?
Because each cookie contains only a small amount of jam, refrigeration isn’t necessary. Store them in an airtight container at room temperature for 3–4 days, or up to a week if your kitchen is cool.
More cookie recipes
Healthy Carrot Chocolate Chip Cookies
Sweet Potato Oatmeal Raisin Cookies (Gluten-Free)
Single Serve Protein Cookie (Vegan)
If you try this strawberry jam thumbprint cookies recipe or have a question, please leave a comment and rate it. I love hearing how you adapt the recipe and what you think.
Strawberry Jam Thumbprint Cookies
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- Author: Caitlin Rule
- Total Time: 32 minutes
- Yield: 24 cookies
Description
Healthier strawberry jam thumbprint cookies with an oat and almond flour shortbread base and a jam centre — ideal for gifting or serving at celebrations.
Ingredients
- 1 large egg
- ¼ cup maple syrup
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
- 2 cups (200g) almond meal or almond flour
- ¾ cup (75g) oat flour or all-purpose flour
- 1 teaspoon baking powder
- ¼ cup strawberry jam
Instructions
- Preheat oven to 160°C (350°F) and line a baking tray with parchment paper.
- Whisk the wet ingredients in a large bowl, then stir in the dry ingredients until a dough forms.
- Use a mini scoop or tablespoon to portion the dough into 24 smooth balls and place them on the tray.
- Press an indent into the centre of each ball with your thumb or a ½ teaspoon measuring spoon.
- Fill each indent with about 1 teaspoon of strawberry jam.
- Bake 12–15 minutes, until the edges are very lightly golden; the cookies will remain mostly pale.
- Allow to cool fully before serving.
Notes
- Store in an airtight container in a cool, dry pantry for up to one week.
- Freeze cooled cookies in sealed bags, layered with greaseproof paper if needed, for up to three months.
- Thaw overnight in the fridge or at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, holidays
- Method: Bake
- Cuisine: American