These gingerbread thumbprint cookies are made with almond flour and naturally sweetened with maple syrup, then filled with a maple cream cheese frosting. They’re gluten-free and vegan-friendly.
Gingerbread in many forms is a holiday favorite. While classic gingerbread men and chewy gingersnaps are timeless, these almond flour thumbprint cookies offer the same warm, spiced flavor in an easy gluten-free, vegan format.
The centers are filled with a creamy dairy-free cream cheese frosting sweetened with maple syrup, which pairs perfectly with the spiced cookie.
Gingerbread Thumbprint Cookies Ingredients
Ready to bake gluten-free gingerbread thumbprints? Gather these ingredients:
Almond flour: The base for a soft, chewy gluten-free cookie.
Coconut oil: Use refined if you prefer less coconut flavor; unrefined is fine too.
Maple syrup: Natural sweetener and binder for the dough.
Molasses: Unsulphured molasses gives the classic gingerbread depth.
Pure vanilla extract: Balances the warming spices.
Ground ginger, cinnamon, nutmeg, and cloves.
Dairy-free cream cheese: Any vegan cream cheese will work for the frosting.
Making the Gingerbread Cookies
- Whisk the wet ingredients (coconut oil, maple syrup, molasses, vanilla) until combined.
- Stir in the almond flour, salt, and spices until a cohesive dough forms.
- Rest the dough briefly (about 2–3 minutes) to allow the flour to hydrate.
- Scoop the dough by tablespoonfuls.
- Roll each scoop into a ball and place them evenly on a parchment-lined baking sheet.
- Press an indentation into the center of each ball with your index finger, going no more than halfway down.
- Bake at 350°F (175°C) for 12–14 minutes, then transfer to a wire rack to cool completely.
- Prepare the maple cream cheese frosting by beating dairy-free cream cheese, maple syrup, and vanilla until smooth.
- Fill the cooled cookie centers with the frosting.
Storing Gingerbread Thumbprint Cookies
Because of the cream cheese filling, these thumbprints are best enjoyed the day they’re made. Store any leftovers in an airtight container in the refrigerator for 2–3 days.
If you want more holiday baking ideas, try gingerbread scones for Christmas morning or other spiced cookie variations.
More Almond Flour Cookie Ideas
Gluten-free almond cookies, almond butter chocolate chip cookies, pumpkin snickerdoodles, and double chocolate peanut butter cookies all make great alternatives and are easy to adapt to gluten-free, vegan diets.
📖 Recipe
Gingerbread Thumbprint Cookies
Ingredients
- ½ cup coconut oil melted and cooled
- ½ cup maple syrup room temperature
- 2 tablespoon molasses
- 2 teaspoons pure vanilla extract
- 3 cups almond flour 330 g
- ¼ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Maple Cream Cheese Frosting
- 2 ounces dairy-free cream cheese
- ¼ teaspoon pure vanilla extract
- 1 ½ tablespoons maple syrup
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together melted coconut oil, maple syrup, molasses, and vanilla. Add almond flour, salt, and spices. Stir until a dough forms. Let rest 2–3 minutes and stir again.
- If the dough is too sticky to roll, add 2–3 tablespoons more almond flour.
- Using a tablespoon, scoop and roll the dough into balls (about 1 tablespoon each).
- Place the dough balls on the baking sheet in even rows. Press an indentation into the center of each cookie with your index finger, no more than halfway down.
- Bake 12–14 minutes. Transfer the cookies to a wire rack and cool completely.
- While the cookies cool, beat dairy-free cream cheese, maple syrup, and vanilla until smooth. Chill briefly if needed.
- Fill each cooled cookie indentation with the maple cream cheese frosting.
- These are best the day they’re made. Store leftovers in an airtight container in the refrigerator for 2–3 days.
Nutrition
Carbs: 10 g |
Protein: 3 g |
Fat: 12 g