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Side shot of strawberry jam thumbprint cookies on a plate.

Strawberry Jam Thumbprint Cookies

  • Author: Caitlin Rule
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert, holidays
  • Method: Bake
  • Cuisine: American


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


  • 1 large egg 
  • 1/4 cup maple syrup 
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups (200g) almond meal or almond flour 
  • 3/4 cup (75g) oat flour or all purpose flour
  • 1 teaspoon baking powder 
  • 1/4 cup strawberry jam


  1. Preheat your oven to 160C/ 350F and line a baking tray with baking paper.
  2. In a large bowl whisk together the wet ingredients then add the dry ingredients. Stir until a dough forms.
  3. Use a mini cookie scoop or pick up 1 tablespoon worth of dough and roll into 24 smooth balls. Place on the tray.
  4. Create the indent by pressing your thumb or with a “1/2 teaspoon sized measuring spoon”  into the centre.
  5. Fill the centres with about 1 teaspoon of strawberry jam.
  6. Bake for 12-15 minutes until very lightly golden around the edges. The majority of the cookie will still be pale. 
  7. Let cool then enjoy!


  • 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. 

Keywords: thumbprint cookies, jam drops, gluten free, strawberry jam