Almond Butter & Jelly Thumbprint Cookies


  • 3/4 cup gluten free oat flour
  • 1/2 cup coconut sugar
  • 2 1/2 T almond butter softened
  • 2 tsp coconut oil softened
  • 1/4 tsp cinnamon
  • pinch sea salt
  • pinch baking soda
  • 2 T jam of choice (I used chia jam)


  1. Preheat oven to 400.
  2. In a bowl, combine all the ingredients, except the jam, until a dough forms.
  3. Roll the dough into balls and place onto a lined baking sheet.
  4. Use your thumb to make an indent into each cookie.
  5. Place the cookies in the freezer for 10 minutes to solidify the shape for baking.
  6. Bake for 8-10 minutes. You can tell they are done when the edges are slightly browned.
  7. Once the cookies are done, place a small amount of jam into each thumbprint.
  8. Place the cookies in the fridge to chill.
  9. Serve the cookies once they have firmed up a bit.
  10. These cookies are best served the same day they are baked.


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