How To Make Almond Flour Thumbprint Cookies
Tender almond flour thumbprint cookies that are lightly crisp on the edges and soft in the center, naturally sweetened with maple syrup and filled with fruity jam for a simple, wholesome treat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 1 cup finely ground almond flour, packed
- 3 tablespoons ghee, softened butter, or vegan butter
- 3 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- 1/4 teaspoon baking powder
- 1/4 cup fruit jam or preserves of choice
Instructions
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a medium bowl, mix the almond flour, salt, and baking powder.
- Add the ghee or butter, maple syrup, and vanilla extract, mixing until a soft dough forms.
- Scoop about 1 tablespoon of dough, roll into a ball, and place on the baking sheet. Repeat with remaining dough.
- Press an indentation into the center of each cookie using your thumb or a small spoon.
- Fill each indentation with about 1/2 teaspoon of jam.
- Bake for 10–12 minutes, until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If the dough feels dry, add 1 teaspoon of maple syrup or melted butter.
- Use thick jam to prevent overflowing.
- Cookies firm up as they cool.
- Roll dough in chopped nuts for added texture.
- Great for making ahead and freezing.
Nutrition
- Serving Size: 1 cookie
- Calories: 135 kcal
- Sugar: 6 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
