Strawberry Jam Thumbprint Cookies

Healthier strawberry jam thumbprint cookies made from a simple oat and almond flour shortbread base filled with a warm jam centre. The perfect cookie for the holidays or any occasion!

These delicious little bites are also known as jam drop biscuits. I love to keep it classic by using strawberry jam but they can also be filled with other jam flavours or even lemon curd. 

Traditional thumbprint cookies are typically made from a buttery shortbread cookie, sometimes rolled in sugar, then indented and filled with your choice of jam.

To make these strawberry thumbprint cookies a little healthier they have a wholesome almond and oat flour cookie and are lightly sweetened with a touch of maple syrup. I also used a no added sugar strawberry jam but you can use any you have on hand. They still have the the same texture and flavour of a buttery shortbread crust, but are gluten and dairy-free!

Ingredients you'll need 

The ingredients for these strawberry jam thumbprint cookies are very simple and you only need a few things to make them. 

• Almond flour: one of my favourite gluten-free flour substitutes to bake with. It's also adds a lovely boost of protein.
• Oat flour: If not gluten-free, use wholemeal flour, spelt flour or all purpose flour
• Egg: I’ve tested without and the cookies crack too much. Haven’t tested this with a flax egg.
• Coconut oil:  You can also use melted butter/ a vegan butter as well
• Maple syrup: Just a little to sweeten the shortbread base. Use honey if you prefer.
• Vanilla extract: a splash needed for flavour.
• Baking powder
• Strawberry jam

Tips and variations

• Use a mini cookie scoop to help form the cookies. This helps form the dough easily into a consistent size and shape.
• These cookies spread a bit so bake each with a bit of space between each. Don’t overcrowd the baking tray.
• Look for a good quality strawberry jam. I used the St. Dalfour brand here.
• Try a different jam flavour like raspberry, boysenberry, apricot jam or lemon curd.

How to make

These thumbprint cookies are really easy to make, with just 3 key steps involved.

Start by preheating your oven to 160C/ 350F and line a baking tray with baking paper.

In a large bowl whisk together the wet ingredients then add the dry ingredients. Stir until a dough forms.

Use a mini cookie scoop or pick up 1 tablespoon worth of dough and roll into 24 smooth balls. Place on the tray.

Create the indent by pressing your thumb or with a “½ teaspoon sized measuring spoon”  into the centre.

Fill the centres with about 1 teaspoon of strawberry jam.

Bake for 13-15 minutes until very lightly golden around the edges. The majority of the cookie will still be pale. 

Let cool then enjoy!

How to store

• Store cookies in an airtight container, in a dry dark pantry, for 1 week. 
• Freeze cooled cookies in snap lock bag either in one layer or layered with grease proof paper in-between. Store in the freezer for up to 3 months. 
• Defrost by thawing cookies in the refrigerator overnight or on the kitchen counter at room temperature. 

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 let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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