Almond Flour Thumbprint Cookies
The best Almond Flour Thumbprint Cookies that are gluten-free, made with 6 ingredients and have slightly crispy, buttery cookie base with your choice of jam filling.
Servings: 32 cookies
Calories: 71kcal
Ingredients
- 2 cups almond flour
- 1/4 teaspoon baking soda
- 1/4 cup butter softened
- 1/3 cup maple syrup or honey
- 1/2 teaspoon pure vanilla extract
- 1/3 cup jam I used peach and raspberry
Instructions
- 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. First mix with a fork, then with a spatula and finish mixing by hand, until cohesive 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.
- Bake for 10-12 minutes (before cookies start browning). Remove from the oven and let cool for 30 minutes before enjoying.
Notes
- Store: In a 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. I would not recommend doing so at the start because you don't want cookies to get soggy and floppy.
- Freeze: In an airtight container for up to 3 months. Thaw on the counter for a few hours.
- Coconut oil: I have not tried using it to make thumbprint cookies but in my experience, it results in more crunchy cookies. It will work though.
- Any other flour: Gluten free flours are very finicky, all flours are. I have not tested this recipe with any other flour and do not recommend to do so. Almond flour is very unique and can't be easily replaced.
Nutrition
Serving: 1cookie | Calories: 71kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 23mg | Fiber: 1g | Sugar: 4g