There’s something special about a cookie that melts in your mouth while holding a little pocket of sweet, fruity goodness. Almond Flour Thumbprint Cookies are just that—soft, buttery, and naturally gluten-free with a delicious jam-filled center. These cookies are perfect for tea time, holiday platters, or just a simple treat when you’re craving something sweet but wholesome. Plus, they’re incredibly easy to make!
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Why You’ll Love This Recipe
Gluten-Free & Naturally Sweetened: Made with almond flour and sweetened with honey or maple syrup for a healthier touch.
Soft & Buttery Texture: These cookies have a delicate crumb that practically melts in your mouth.
Easy to Make: No complicated steps—just mix, shape, and bake!
Customizable: Fill them with your favorite jam, chocolate, or even nut butter.
Perfect for Any Occasion: Whether it’s the holidays, a tea party, or a simple afternoon snack, these cookies fit the bill.
Ingredients
Almond Flour: The star of the show! Gives the cookies a soft, tender texture while keeping them gluten-free.
Butter or Coconut Oil: Adds richness and keeps the cookies moist.
Honey or Maple Syrup: Natural sweeteners that enhance the flavor without refined sugar.
Vanilla Extract: A touch of warmth and depth in every bite.
Salt: Just a pinch to balance the sweetness.
Jam of Choice: Raspberry, strawberry, apricot—whatever you love!
Instructions
Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Dough: In a bowl, combine almond flour, melted butter or coconut oil, honey or maple syrup, vanilla extract, and salt. Stir until a soft dough forms.
Shape the Cookies: Roll the dough into small balls and place them on the baking sheet. Gently press your thumb (or the back of a spoon) into the center of each cookie to create an indentation.
Fill with Jam: Spoon a small amount of jam into each indentation. Be careful not to overfill!
Bake to Perfection: Bake for 10-12 minutes, or until the edges turn golden brown.
Cool & Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!
How to Serve Almond Flour Thumbprint Cookies
- Classic with Tea or Coffee: These cookies pair beautifully with a warm cup of tea or coffee.
- Holiday Platter: Add them to your holiday cookie spread for a festive, colorful treat.
- Drizzled with Chocolate: Melt dark chocolate and drizzle it over the cookies for extra decadence.
- With Nut Butter: Swap the jam for almond or peanut butter for a nutty twist.
- As a Gift: Pack them in a cute box for a thoughtful homemade gift.
Additional Tips
- Use High-Quality Jam: A thick, high-fruit-content jam works best to prevent spreading.
- Don’t Overbake: The cookies firm up as they cool, so take them out when just golden.
- Make Them Dairy-Free: Use coconut oil instead of butter for a dairy-free version.
- Try Different Flavors: Lemon zest, cinnamon, or almond extract can add extra flavor.
- Make Ahead: These cookies store well for several days in an airtight container.
FAQ Section
Q1: Can I use regular flour instead of almond flour?
A1: No, almond flour has a different texture and moisture content, so a direct swap won’t work.
Q2: How do I store these cookies?
A2: Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 10 days.
Q3: Can I freeze them?
A3: Yes! Freeze the baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.
Q4: Can I make these vegan?
A4: Yes! Use coconut oil instead of butter and maple syrup instead of honey.
Q5: What jam works best?
A5: Raspberry, strawberry, apricot, or even fig jam all taste amazing in these cookies.
Q6: Why did my cookies spread too much?
A6: If the dough is too warm, chill it for 15 minutes before baking to help the cookies hold their shape.
Q7: Can I add mix-ins?
A7: Absolutely! A sprinkle of chopped nuts or shredded coconut adds great texture.
Q8: How do I make them crispier?
A8: Bake a couple of minutes longer for a slightly firmer texture.
Q9: Can I use sugar instead of honey/maple syrup?
A9: Yes, but you may need to add a little more moisture (like an extra tablespoon of butter or coconut oil).
Q10: Can I double the recipe?
A10: Yes! Just double all ingredients and bake in batches if needed.
Final Thoughts
These Almond Flour Thumbprint Cookies are simple, delicious, and perfect for any occasion. Whether you’re making them for a gathering or just a cozy treat for yourself, they’ll quickly become a go-to favorite. So grab your almond flour, pick your favorite jam, and let’s bake some cookies!
Print
Almond Flour Thumbprint Cookies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12–14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Almond Flour Thumbprint Cookies require only 4 simple ingredients! They’re vegan, gluten-free, dairy-free, flourless, and low-carb—a guilt-free twist on classic holiday cookies. Soft, slightly chewy, and filled with fruity jam, they’re perfect for any occasion!
Ingredients
- 1 cup almond flour (super fine)
- 2 tbsp golden brown sugar (packed)
- 1/8 tsp salt
- 2 1/2 tbsp melted coconut oil (not hot)
- 1 tbsp water
- 1 tbsp apricot jam
Instructions
1. Prepare the Dough:
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, brown sugar, and salt, breaking up any lumps.
- Add melted coconut oil and water. Use your hands to gently knead the dough until it forms a smooth, uniform ball.
- Test the dough: Roll a tablespoon of dough into a ball and gently flatten it.
- If the dough cracks, add 1 tsp water and knead again until smooth.
2. Shape the Cookies:
- Scoop 1 tablespoon of dough per cookie, rolling each into a ball.
- Flatten them slightly and place them evenly spaced on the prepared baking sheet.
- Using the rounded back of a teaspoon (or your thumb), gently press an indent into the center of each cookie.
- If the spoon sticks, lightly moisten it with water.
3. Fill & Bake:
- Spoon ½ teaspoon jam into each indentation, filling to the brim.
- Bake for 16 to 19 minutes, rotating the pan halfway through, until cookies turn deep golden.
- Avoid overbaking—do not let them turn dark.
- Let cookies cool completely on a wire rack before serving.
Notes
- Jam Variations: Try raspberry, strawberry, or blueberry jam for a fruity twist.
- Storage: Keep cookies in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week.
- For a crispier texture, bake for an additional 1-2 minutes but watch closely to avoid overbrowning.
Nutrition
- Serving Size: 1 cookie
- Calories: 89 kcal
- Sugar: 4g
- Sodium: 10 mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg