Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
Say hello to these delicious Mango Jam Thumbprint Cookies! These gluten free and vegan cookies are so soft, flavorful, and made with my favorite fruit!
Mango is one of my all-time favorite fruits, and I love that it’s always in season! It just has the perfect natural sweetness, plus mangos contain over 20 different vitamins and minerals, helping to make them a superfood. I love getting creative with mango, and have been wanting to make a cookie with this delish fruit for so long!
I am so excited to share this delicious holiday cookie recipe with you all. These thumbprint cookies are made with a super simple homemade fresh mango jam that’s so easy to make. Plus, the recipe will leave you with leftover jam to use throughout the week! It is so delicious on toast, English muffins, or served alongside a holiday cheese board.
The jam pairs so perfectly with the soft and fluffy gluten free shortbread cookies. The almond and mango is like a match made in heaven. One bite of these cookies and you will be in love!
These mango jam thumbprint cookies will make the best fun addition to your holiday cookie trays. They are made with simple, wholesome ingredients and have the perfect balance of sweetness and flavor.
If you’re making these for a bigger group, feel free to double or triple the cookie dough recipe! There will be plenty of extra mango jam to use for a few batches of these cookies ☺
I can’t wait to hear what you think of these Mango Jam Thumbprint cookies! Be sure to leave a comment below if you give these to try, and tag me on Instagram so I can see your creations! Enjoy!
Easy gluten free mango jam thumbprint cookies with homemade mango jam!
For the fresh mango jam:
2 ripe mangos, peeled and diced into small pieces
Zest of 1/2 a lime
1 tablespoon lime juice
1/4 cup sugar
For the shortbread cookies:
1/4 cup unsalted butter (vegan butter or coconut oil for vegan)
1/4 cup maple syrup
1 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
2 cups almond flour
1/4 teaspoon baking powder
1/4 teaspoon sea salt
For the glaze:
1/4 cup powdered sugar
Milk of choice, as needed
To make the jam, add all ingredients to a small saucepan. Mash a few times with a potato masher to release some of the juices from the mango. Bring to a simmer for 20-30 minutes, mashing again halfway through. Set aside and allow to cool.
Meanwhile, make your cookie dough. In a large bowl, whisk together the butter, maple syrup, almond extract, vanilla extract, and apple cider vinegar. Stir in the almond flour, baking powder, and salt until well-combined. Allow to chill in the refrigerator for 20 minutes.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Scoop and roll out your cookies, about 1 tablespoon of the dough at a time. Line the balls of dough out on the baking sheet, then gently use your thumb to press a well into the center of each cookie.
Spoon some of the mango jam into each well (you will have leftover jam). Bake for 12-13 minutes, then allow to cool. Option to drizzle with the powdered sugar glaze.