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Celebrate Valentine’s Day with the most adorable heart cookies with jam! Made with oat flour, almonds, and pecans, these thumbprint cookies are rich in fiber and healthy fats and sweetened with maple syrup for a healthy treat your kids will love. They’re the perfect sweet treat to celebrate any special occasion! {Gluten-free, dairy-free & vegan}
Easy Heart Cookies with Jam
These thumbprint heart cookies are one of the best cookies for kids! Unlike other shortbread cookies that are loaded with sugar, this healthier version has a nutty flavor and is subtly sweetened with a little maple syrup and some fruity jam!
They’re an extra special treat for a special occasion and make a great dessert or snack to serve on Valentine’s Day. You’ll just need a few simple ingredients for a delicious treat your whole family will love!
heart thumbprint cookies
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Why We Love These Jam Filled Heart Cookies
- Easy to make: This is one of my favorite cookie recipes because it’s so easy and delicious! The cookie base comes together in a food processor. Then, you mix it with the other ingredients until a soft dough forms. Roll out the balls, press in the heart shape, fill them with jam and bake. That’s it!
- Healthier alternative: Unlike traditional thumbprint cookie recipes, this version contains no wheat, dairy, or white sugar. Instead, they’re made with a mixture of almonds, pecans, coconut, and oat flour for the base, and they’re held together with peanut butter and maple syrup. The nuts and coconut add healthy fats and fiber, which will fill you up!
- Fun for special occasions: The heart-shaped design is so sweet. They’re a perfect fit for Valentine’s Day, but they’re also adorable for a birthday or during the holiday season. Really, you can serve them any time you want to spread a little love!
Ingredient Notes
- Almonds & pecans: Start by blending raw pecans and almonds until they turn into small pieces.
- Shredded coconut: Unsweetened coconut has a great texture and yummy coconut flavor.
- Oat flour: You can either make your own or purchase store-bought oat flour.
- Salt: A little salt enhances the flavor and sweetness so that you can get by with less sugar than normal.
- Peanut butter: Choose a natural peanut butter without added sugar.
- Maple syrup: Pure maple syrup is the best option.
- Vanilla extract: This will give the cookies extra flavor. Feel free to use almond extract instead.
- Strawberry jam: I recommend this strawberry chia jam, but you can use your favorite jam. Either homemade or store-bought will work.
How to Make Heart Jam Cookies – Step-by-Step
Step 1 – Prepare the Dough for Thumbprint Cookies
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add the pecans and almonds to a food processor or high-power blender and blend until the nuts are finely broken down.
- Next, add in the shredded coconut. Blend together until a paste-like consistency is achieved, scraping off the sides with a spatula every once in a while to ensure that all of the mixture is blended.
- Transfer the “paste” to a medium mixing bowl and add the oat flour and salt. Mix until combined. Add in the peanut butter, maple syrup and vanilla and mix until well combined. The mixture should form a slightly sticky dough.
- Roll the mixture into 12 balls that are about 1 ½ inches in diameter using the palm of your hand. Place the cookie dough balls on the parchment-lined cookie sheet about 1 inch apart.
Step 2 – Create the Heart Shape
- Place your thumb on a diagonal into the center of the ball and gently press down to form one side of the heart. Then place your thumb on the opposite diagonal to form the other side of the heart. To form a more defined heart, I like to place a small heart-shaped cookie over top of the heart indent and gently press down in the center with the back of a wooden spoon. This will create a more defined indent for the jam. If the outside of the cookies start to crack a bit, gently mold the mixture back together again around the cookie cutter in the center.
- Fill the center of each cookie with about 1 teaspoon or so of jam, spreading it out slightly so that it covers the indent and forms the shape of a heart.
Step 3 – Fill with Jam & Bake!
- Place the cookies in the oven and bake for 10-12 minutes or until slightly golden brown on the bottoms. I prefer to bake my cookies for 10 minutes for a softer cookie with a gooey center, but you can bake for longer if you prefer a firmer cookie.
- Allow to cool for at least 20 minutes or until completely cooled before removing from baking sheet. This step is VERY important as it allows the cookies to firm up since they’ll be very soft when they come out of the oven. I like to top the heart with a little extra jam when it comes out of the oven as I find it has a nicer presentation and makes it glisten, but this is optional.
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RECIPE TIPS
- Be patient when blending: When blending the almonds, pecans, and shredded coconut, you may need to blend it for several minutes before it begins to form a paste. The mixture might start to stick to the sides of the food processor. In that case, stop the food processor, push the mixture off the sides with a spatula and continue to blend until a paste-like consistency is achieved.
- If your dough feels too sticky to roll into small balls: Add a little bit extra oat flour one tablespoon at a time until the dough is the right consistency to form into balls.
- Allow the cookies to cool: The cookies will feel really soft to the touch when you remove them from the oven. It’s very important that you allow them to cool completely before removing them from the pan so that they have a chance to firm up.
- Purchase pre-made oat flour or make your own: You can find oat flour in most grocery stores, or make your own by blending oats in a blender until it forms a flour-like consistency.
- Prepare jam in advance: I love using this 4-ingredient strawberry chia seed jam for these cookies since it’s lower in sugar and less processed than most jams. If you choose to go the chia seed jam route, I recommend making it in advance so that you just have to plop it into the center of each cookie when ready to bake. Alternatively, you can use your favorite homemade or store-bought jam.
- These cookies have the best presentation when served fresh. If serving them after the first 24 hours, you may wish to add a thin layer of fresh jam over the heart to give them some extra glisten.
Recipe FAQs
What’s the best way to add a heart to thumbprint cookies?
These heart thumbprints are a classic for a reason. They’re easy to make, and the thumbprint shape is really nostalgic and timeless! If you want to make a heart, press your thumb like normal but slightly angle it to the left side to make the first half of the heart. Repeat the process with the right side until a heart shape forms.
If your thumb is too large, use your index finger or a small spoon instead. For an even more defined heart, use a small heart-shaped cookie cutter! You aren’t trying to cut the cookie; just press in the design. Place the cookie cutter gently over the top of the flattened cookie dough ball, then press it down with the back of a wooden spoon. Press it with your thumb or finger to make a cavity. Fill with jam and bake like normal.
What’s the best jam for heart-shaped thumbprint cookies?
You can really use any type of jam or fruit spreads, including jams, jellies, and preserves, and they can either be homemade or store-bought. I like to use raspberry or strawberry jam for this Valentine’s Day cookie recipe because the red really pops. However, they’d also look great with cherry preserves, apricot jelly, this mixed berry chia jam, or blackberry jam. Have fun with it!
What’s the best gluten-free flour for heart thumbprint cookies?
Although there are many gluten-free cookie recipes out there, I’m especially fond of this version! Instead of using a 1:1 flour substitute, you’ll blend pecans, almonds, and shredded coconut into a paste, then mix them with peanut butter, maple syrup, and oat flour until they form a cookie dough. The oat flour absorbs any extra moisture from the nuts and gives them a perfectly soft, chewy texture with a nutty flavor. Plus, you likely already have all the ingredients you need on hand!
Storage Guidelines
- To store: Store leftover cookies in an airtight container at room temperature for 3-4 days or in the fridge for a week.
- To freeze: You can also freeze the cooled cookies in a freezer-safe container for several months. I like to add a fresh dollop of jam right before serving to make the color pop!
Serving Suggestions
These heart shaped thumbprint cookies are great served as a snack on their own or with a glass of milk or some yogurt. They’re also the perfect choice to serve as a side for your Valentine’s Day breakfast or lunch.
They go great with these other delicious treats!
- Strawberry Banana Smoothie without Yogurt
- Granola Breakfast Cups
- Heart Shaped Charcuterie Board
- Ninja Fruit Smoothie Recipe
- Zucchini Egg Cups
- Pancake Donuts
- Blueberry Bliss Balls
Recipe Variations
- Try sweet raspberry jam: Raspberries have a great red color, and add a pop of tartness that goes great with these jam heart thumbprint cookies. Use raspberry preserves or jam for this gluten-free thumbprint cookie recipe.
- Use a different nut butter: If you don’t want to use peanut butter, feel free to use almond butter or seed butter instead.
- Create different shapes: Instead of a heart, you can also use your thumb or other small cookie cutters to add a Christmas tree, star, or any other shape you’d like.
More Similar Recipes
- 3-Ingredient Applesauce Oatmeal Cookies
- Baked Chocolate Chip Oatmeal
- Chocolate Chip Muffins {No Milk}
- Banana Bread Muffins with 2 Bananas
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Heart Thumbprint Cookies with Jam
Servings: cookies
Celebrate Valentine's Day with the most adorable heart cookies with jam! Made with oat flour, almonds, and pecans, they're rich in fiber and healthy fats and sweetened with maple syrup for a healthy treat your kids will love. They're the perfect sweet treat to celebrate any special occasion!
Ingredients
- 1/2 cup raw almonds
- 1/2 cup pecans
- 1/2 cup shredded coconut, unsweetened
- 1/3 cup plus 2 tablespoons oat flour
- 1/4 teaspoon salt
- 1/4 cup natural peanut butter
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup strawberry chia jam (or use your favorite homemade or store-bought jam)
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add the pecans and almonds to a food processor or high power blender and blend until the nuts are finely broken down.
- Next, add in the shredded coconut. Blend together until a paste-like consistency is achieved, scraping off the sides with a spatula every once in a while to ensure that all of the mixture is blended.
- Transfer the "paste" to a medium mixing bowl and add the oat flour and salt. Mix until combined. Add in the peanut butter, maple syrup and vanilla and mix until well combined. The mixture should form a slightly sticky dough.
- Roll the mixture into 12 balls that are about 1 ½ inches in diameter. Place the balls on the lined baking sheet about 1 inch apart.
- Place your thumb on a diagonal into the center of the ball and gently press down to form one side of the heart. Then place your thumb on the opposite diagonal to form the other side of the heart. To form a more defined heart, I like to place a small heart-shaped cookie cookie over top of the heart indent and gently press down in the center with the back of a wooden spoon. This will create a more defined indent for the jam. If the outside of the cookies start to crack a bit, gently mold the mixture back together again around the cookie cutter in the center.
- Fill the centre of each cookie with about 1 teaspoon or so of jam, spreading it out slightly so that it covers the indent and forms the shape of a heart.
- Place the cookies in the oven and bake for 10-12 minutes. I prefer to bake my cookies for 10 minutes for a softer cookie and more gooey centre, but you can bake for longer if you prefer a firmer cookie.
- Allow to cool for at least 20 minutes or until completely cooled before removing from baking sheet. This step is VERY important as it allows the cookies to firm up since they’ll be very soft when they come out of the oven. I like to top the heart with a little extra jam when it comes out of the oven as I find it has a nicer presentation and makes it glisten, but this is optional.
Notes
- Be patient when blending: When blending the almonds, pecans, and shredded coconut, you may need to blend it for several minutes before it begins to form a paste. The mixture might start to stick to the sides of the food processor. In that case, stop the food processor, push the mixture off the sides with a spatula and continue to blend until a paste-like consistency is achieved.
- If your dough feels too sticky to roll into small balls: Add a little bit extra oat flour one tablespoon at a time until the dough is the right consistency to form into balls.
- Allow the cookies to cool: The cookies will feel really soft to the touch when you remove them from the oven. It’s very important that you allow them to cool completely before removing them from the pan so that they have a chance to firm up.
- Purchase pre-made oat flour or make your own: You can find oat flour in most grocery stores, or make your own by blending oats in a blender until it forms a flour-like consistency.
- Prepare jam in advance: I love using this 4-ingredient strawberry chia seed jam for these cookies since it’s lower in sugar and less processed than most jams. If you choose to go the chia seed jam route, I recommend making it in advance so that you just have to plop it into the center of each cookie when ready to bake. Alternatively, you can use your favorite homemade or store-bought jam.
- These cookies have the best presentation when served fresh. If serving them after the first 24 hours, you may wish to add a thin layer of fresh jam over the heart to give them some extra glisten.
Nutrition
Calories: 159kcal | Carbohydrates: 13g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Sodium: 52mg | Potassium: 143mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
