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Gluten Free Mango Jam Thumbprint Cookies

  • Author: Mia Swinehart
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 15-18 cookies 1x
  • Category: Dessert


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



  1. 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.
  2. 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.
  3. Preheat oven to 350°F and line a baking sheet with parchment paper.
  4. 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.
  5. 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.