Almond and Pear Thumbprint Cookies

BY : PUBLISHED : December 4th, 2013 UPDATED: August 25th, 2021

These sweet, cinnamon cookies are a snap to make, and healthy too. They’re filled with all the goodness of almonds (which can aid in weight loss, are high in vitamin E, phosphorus, magnesium, and potassium-all very important for heart health) and have a dallop of sweetened pear jam on top. You can use any other fruit,  like apples, nectarines, or peaches as well.  If you prefer or are short on time, you can simply fill them with a store bought jam instead. They make a lovely on the go breakfast treat, are perfect with a cup of tea in the afternoon, and would make a great after school (or work) snack with some cold almond milk. Don’t underestimate the importance of including nuts in your diet, research show that including just 4 servings (.25 cup/serving) of nuts a week can reduce your risk of heart disease by 37%! The texture of these is phenomenal, soft, with a little crisp on the bottom. Be sure to chill your cookies for at least 20 minutes once they’ve been assembled but before you bake them. ‘

Almond and Pear Thumbprint Cookies

Renee Press
These sweet, cinnamon cookies are a snap to make, and healthy too. They’re filled with all the goodness of almonds and have a dollop of sweetened pear jam on top. 
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast, Dessert
Cuisine American
Servings 24 cookies
Calories 183 kcal
DIET Vegan


  • 2 cups of flour (whole wheat or Bob's Red Mill gluten-free blend)
  • 1 cup of almond meal (you can grind raw almonds in coffee grinder)
  • 1 teaspoon of salt
  • 1 1/2 teaspoons of cinnamon
  • 1/2 teaspoon of xanthum gum (only include if making gluten-free)
  • 1 teaspoon of baking soda
  • 1 cup of coconut oil (room temperature-refined or unrefined)
  • 1/2 cup of brown sugar
  • 2 Tablespoons of vanilla
  • 1/3-1/2 cup of almond milk, or other non-dairy milk (as needed)

Pear jam topping

  • 2 pears (I used Bartlett), cored and chopped finely, leave skins on
  • 2 Tablespoons of brown sugar (or maple syrup or agave)
  • pinch of salt
  • 1 teaspoon of cinnamon
  • 2 Tablespoons of lemon juice
  • 1/4 cup of almond slivers or slices for topping


  • Preheat oven to 350 degrees, and place parchment paper on rimmed baking sheet.
  • In a skillet, make pear jam by placing all ingredients in a skillet over medium-low heat and give it a stir. Let simmer covered for 10 minutes while you prepare the dough. If you are using store bought jam, skip this step.
  • Mix all dry ingredients in a bowl. In a larger bowl mix coconut oil and brown sugar until creamy. You can do this by hand with a fork. Add vanilla and 1/3 cup almond milk and stir to incorporate.
  • Add dry ingredients to wet ingredients and stir to combine. A thick dough will form, if it seems crumbly slowly pour in a little almond milk at a time until it comes together.
  • Form dough into small balls, and place them on the parchment. You should have roughly 24. When done gently press your thumb into the center of each one, making a deep indent for the jam to sit in.
  • Place a teaspoon sized dallop of jam in the center of each one and top with a few almond slivers.
  • Place entire tray in refrigerator and chill cookies for 15-20 minutes to firm up the coconut oil before baking. This will prevent them from spreading out too much on the baking sheet. Bake for 10-12 minutes at 350 degrees, remove from oven and let cool on tray. Transfer to a wire rack and let cool 5-10 minutes more. Enjoy!


Calories: 183kcalCarbohydrates: 17gProtein: 2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 151mgPotassium: 48mgFiber: 2gSugar: 7gVitamin A: 5IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Keyword budget, cinnamon, cookies, dairy free, desserts, easy, fruit, gluten free, holidays, jam thumbprints, pear, plant-based, simple, sweets, thumbprint, thumbprint cookies, vegan, vegan thumbprint cookies, vegetarian, winter
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

View all posts by Renee Press