Get my newest recipe via email:

Almond Cranberry Thumbprint Cookies

Standing here in front of the keyboard, thinking about how to describe these pretty little gems to you, on comes a crushing case of writer’s block. My brain is focused on walking around to the kitchen and helping myself to a couple more of these addicting almond cranberry thumbprint cookies. Help!

Almond Cranberry Thumbprint Cookies | Letty's Kitchen

The little confections will charm their way into your life. Ruby-jeweled cookies, made with equal parts almond flour, oats, and flour, naturally-sweetened with maple syrup and a judicious pinch of cinnamon, egg and dairy free–these are wholesome cookies. You say they’re actually good for me?

Almond cranberry thumbprint cookies are some of the easiest holiday cookies to make–7 ingredients dirty just 2 bowls, one for maple syrup and oil, the other for the flours, cinnamon, and salt. The finger indents are filled with cranberry jam, which is simply a thickened cranberry sauce.

Almond Cranberry Thumbprint Cookies on parchment paper

These thumbprints have a rustic quality and at the same time strike you as dainty, with that sweet-tart jam peeking out of the centers. I swear after a few days in an airtight container, after the moisture from the jam softens the dough, they taste even better. Which also makes them good make-ahead keepers.

Almond Cranberry Thumbprint Cookies on plate
You talked me into it. I’ll just sneak around the corner and have one more…

Almond Cranberry Thumbprint Cookies recipe details:

  • If you’ve got cranberry sauce leftover from Thanksgiving dinner but it’s a bit runny, reduce the sauce with a quick stovetop simmer.
  • This recipe includes directions for making a small batch of thicker (less water) cranberry sauce.
  • You can fill thumbprint cookies with raspberry or apricot jam, or whatever you have on hand.
  • No almond flour? Grind almonds in the blender or food processor along with the oats.
  • Feel free to substitute gluten-free flour for the white whole wheat flour.
  • Adapted from Natural Foods Cookbook by Mary Estella.

Almond Cranberry Thumbprint Cookies with cookies on left

Thanks for being here. If you’re not already on my mailing list–I’d love for you to Subscribe. December’s monthly newsletter goes out soon–don’t miss out. 🙂

You might also enjoy these gluten-free chocolate chip almond cookies.

For more vegetarian recipe ideas, peruse my Pinterest boards.

Find daily vegetarian and healthy living ideas on my Facebook page.

Follow me on Instagram! It’s my favorite!

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

5 from 1 vote
Almond Cranberry Thumbprint Cookies on plate
Almond Cranberry Thumbprint Cookies
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

These little gems keep and travel well. You can fill the thumbprint indents with any flavor of jam, not just cranberry. Makes about 40 small cookies.

Course: Dessert
Cuisine: Vegan
Servings: 40 small cookies.
Author: Letty Flatt | Letty's Kitchen
For the cranberry "jam":
  • 1/2 cup water
  • 1/3 cup maple syrup or organic cane sugar
  • 6 ounces fresh cranberries
  • 1 teaspoon orange liqueur, optional
  • 1 cup blender-ground rolled oats blender or food processor
For the cookies:
  • 1 cup almond flour
  • 1 cup white whole wheat flour
  • ½ teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • ½ cup maple syrup
  • ½ cup avocado or grapeseed oil
Cranberry “jam”:
  1. Heat water and maple syrup or sugar in a saucepan, stirring until it comes to a simmer. Add cranberries, and cook until the cranberries pop and break down, about 10 minutes. Mash with a potato masher or fork so there are no large cranberry pieces. Set the mixture aside to cool.
  1. Mix the ground oats, almond flour, whole wheat flour, cinnamon, and salt in a bowl. In another bowl, whisk maple syrup and oil together until smooth. Stir into flour mixture until well blended.
  2. Preheat oven to 350°F.
  3. Form dough in 1-inch balls, using a rounded teaspoon (or #100 cookie scoop) to measure.
  4. Arrange about 1 ½ inches apart on baking sheet lined with parchment or silicone baking mat.
  5. Gently press your pointer or pinky finger in the center of the cookies, creating space for the jam.
  6. Fill each cookie with scant ½ teaspoon cranberry jam, dropping from a spoon, or if you have pastry bag skills, pipe the jam into the indentations. Bake 10 to 15 minutes, or until light golden brown on the bottoms.
Recipe Notes
  • No almond flour? Grind almonds in the blender or food processor along with the oats.
  • Feel free to substitute gluten-free flour for the white whole wheat flour.
Healthy vegan almond cranberry thumbprint cookies, with oat flour, maple syrup, and avocado oil.

1 comment

  • Hey Letty…! i love cookies and this is one my favorite cookie, and its looks sooo yummy and delicious, i can’t wait try to it. Thanks for sharing….! Reply · 24 November, 2017

Leave a Reply