Almond Flour Thumbprint Cookies

Course: Dessert

Cuisine: American

Keyword: almond flour thumbprint cookies, gluten free thumbprint cookies

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 118kcal

Author: Megan Gilmore

These thumbprint cookies are made with gluten-free almond flour and taste just as delicious as the traditional version! Make several flavors at once by using more than one variety of jam.

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Ingredients

2 cups blanched almond flour
¼ cup melted coconut oil
¼ cup pure maple syrup
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon baking powder
¼ teaspoon fine sea salt
3 tablespoons jam of choice

Instructions

Preheat the oven to 350ºF and line a baking sheet with parchment paper. In a large bowl, combine the almond flour, coconut oil, maple syrup, vanilla extract, almond extract, baking powder, and salt. Stir well, until the dough looks thick and slightly sticky.
Use a tablespoon to scoop the dough then roll it between your hands to form a ball. Place the ball on the prepared baking sheet, and repeat with the remaining dough forming 18 balls. Arrange them about 2 inches apart on the baking sheet.
Press your thumb into the center of each ball, creating an indentation. Add a ½ teaspoon of jam into the center of each cookie. Bake at 350ºF for 12 to 15 minutes, until the bottom edges of the cookie start to look golden.
The cookies will feel very soft to the touch when you remove them from the oven, but they will firm up as they cool on the pan. Let them cool on the pan for at least 15 minutes, then transfer them to a wire rack to finish cooling completely. Serve the cookies right away, or store them in an airtight container in the fridge for up to 2 weeks.

Notes

Nutrition information is for 1 of 18 cookies, and is just an estimate, not a guarantee. It will vary by the type of jam you use and how many cookies you end up getting from the batch.

Update Note: The recipe was updated in December 2022. The original recipe called for a homemade cherry jam made with a 1/2 cup dried cherries, 1 tablespoon maple syrup, a 1/4 cup water, and 1 tablespoon chia seeds. Blend those ingredients together to make a quick homemade jam in a pinch, adding more water, if needed for blending. (I also added a 1/2 teaspoon of baking powder to the cookie recipe, but the original didn't call for that if you don't have it on hand.)

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