Almond  Flour Thumbprint  Cookies

The best Almond Flour Thumbprint Cookies that are grain-free, refined sugar-free, and absolutely delicious! A slightly crispy, buttery cookie base with your choice of jam filling makes these an irresistible pop-in-your-mouth holiday dessert!

Almond Flour Baking Soda Butter Maple Syrup Pure Vanilla Extract Jam

Ingredients You Need

Preheat oven to 350 degrees F and line 2 large baking sheets with unbleached parchment paper or silicone baking mats.


In a large bowl, add almond flour and baking soda; whisk until no lumps.


Add butter, maple syrup and vanilla extract. Mix with fork, then with spatula and finish mixing by hand, until dough forms.


Scoop 1/2 tbsp of dough, roll into a ball, place on previously prepared baking sheet and gently make an indent with a thumb. Repeat with remaining dough.


Fill openings with jam or filling of choice. I used raspberry and peach jam.


Bake for 10-12 minutes (before cookies start browning). Remove from the oven and let cool for 30 minutes before enjoying.


Cookie jar for up to 5 days. You can add a slice of bread to help absorb moisture from the air. If you find your cookies start to dry out, place them in an airtight container.


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