Almond Flour Thumbprint Cookies
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These easy and healthy almond flour thumbprint cookies are made with just six simple ingredients. They’re festive and perfect for the holidays.
I can’t believe it’s already December! It’s been so fun celebrating recent holidays (Halloween and Thanksgiving) with a little one and I know Hanukkah and Christmas are going to be just as exciting, if not more! Liv is one now so she takes in everything around her and she definitely adds a new layer of joy to everything.
As we head into the holiday season, I’ve been baking up a storm per usual and am so excited to share this classic thumbprint recipe… with an Eating Bird Food twist! I made this with the Bob’s Red Mill Almond Flour and the end result was so delicious.
No one will know these cookies are grain-free, gluten-free and made with only 6 ingredients. I promise!
The shortbread cookie is based off my almond flour crescent cookie recipe except there’s a yummy jam center. The end result is a decadent, perfectly chewy and festive cookie that everyone will love.
Thumbprint Cookie Ingredients & Substitutions
Here are the ingredients you’ll need to make these cookies, plus some ideas for substitutions.
- Almond Flour – I recommend using Bob’s Red Mill Almond Flour because it is blanched and has a super fine ground. Perfect for cookies! I wouldn’t recommend substituting a different flour as these are developed for almond flour specifically.
- organic butter, ghee or vegan butter – I used ghee, but any of these options work, just make sure your butter is soft and if you want the cookies to be vegan, be sure to use vegan butter.
- maple syrup – maple syrup adds moisture and gives these cookies the perfect amount of sweetness. I assume honey would work as a sub, but I haven’t tried it. If you’re looking for a low sugar or keto option, you can try using a no sugar option like monk fruit maple or erythritol, but I haven’t tested these options.
- vanilla extract
- salt
- jam – I used store-bought raspberry jam and orange marmalade, but any type of jam will work for this recipe, even homemade fig jam or chia jam.
Why Almond Flour?
These cookies are grain-free and gluten-free thanks to the almond flour and the texture is spot on! Perfectly chewy, yet slightly crunchy… need I say more? Bob’s Red Mill Almond Flour is the perfect flour for these because it’s blanched (the skins are removed) and it’s super finely ground.
I’ve been a HUGE fan of Bob’s Red Mill for years and was so honored they wanted to work with me for a holiday recipe this year. They make simple, clean, wholesome products and they’re my go-to for whole grains (I always buy Bob’s Red Mill oats) and flours!
I’ve met the founder, Bob, several times and he’s amazing. He started the business with his wife Charlee in 1978 and they are still involved today. They have an “honest-to-goodness” approach that I really do feel through their branding, marketing, and products. You can find Bob’s Red Mill at most major grocery stores but be sure to check out their website for specific products.
How to Make Thumbprint Cookies
Mix the dough – Mix almond flour, softened butter, maple syrup, vanilla extract and salt in a small bowl until a dough forms. It will seem a little dry at first, but just keep mixing!
Scoop the dough – Use a tablespoon to measure out dough and roll each into a ball. Place the ball of dough onto a baking sheet lined with parchment paper. Use your thumb to create a thumbprint in the middle of each cookie. Add 1/2-1 teaspoon of jam to the indentation.
Bake – Bake cookies for 10-12 minutes at 350ºF, until they start to turn a light golden brown on the bottom. Remove the cookies from the oven and cool them on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely before serving.
How to Store These Cookies
After letting these cookies cool completely on a wire rack, store them in an airtight container in your refrigerator for up to 1 week. For storing in the freezer, layer cookies between parchment paper and freeze in an airtight container for up to 3 months.
More Holiday Cookies
- Healthy No Bake Cookies
- Gluten-Free Sugar Cookies (Cut-Out Cookies)
- Healthier Snowball Cookies
- Almond Butter Espresso Cookies
- Chocolate Crinkle Cookies
- Gluten-Free Snickerdoodles
- Gingerbread Cookies
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Almond Flour Thumbprint Cookies
Ingredients
- 1 cup finely ground almond flour, packed
- 3 Tablespoons ghee, softened butter or vegan butter (I used Earth Balance)
- 3 Tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 Tablespoons jam, homemade or store-bought
Instructions
- Preheat oven to 350°F.
- Line a baking sheet: Line a baking sheet with parchment paper or use an un-greased baking stone.
- Mix dough: Mix almond flour, softened butter, maple syrup, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing.
- Scoop and roll dough: Use a tablespoon to measure out dough and roll each into a ball. Place the ball of dough on your prepared baking sheet and use your thumb or finger to create a thumbprint in the middle of each cookie. Add 1/2-1 teaspoon of jam to the indentation.
- Bake cookies: Bake the cookies for 10-12 minutes minutes, until they start to turn golden brown on the bottom.
- Cool and enjoy: Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.
- To store: Store cookies in an airtight container in your refrigerator for up to 1 week or in an airtight container in the freezer (layered with parchment paper) for up to 3 months.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I was really impressed with this recipe. I had my doubts because it was so simple but it was great. It was also easy to make with my 2.5-year-old and I felt good about giving her these cookies with minimal ingredients and sugar. I also used the SMASH jam that is no-sugar-added and made with chia seeds, and it was still delicious!
So glad you loved these, Alyssa! I love that you made them with your little one and the no-sugar-added chia jam sounds like such a great swap. Thanks so much for making the recipe and coming back to share!
I have made these cookies numerous times and they always turn out beautifully.
These were great, thank you for the recipe! I’m gluten free, and both me and my non-GF husband loved these. I found it was hard to fully incorporate the butter and I ended up with some wet pockets where the butter didn’t mix in as well. Other than that they were great and I would definitely make them again!
So glad you both loved these, Elyssa! Almond flour dough can be a little tricky if the butter isn’t fully softened, so that could definitely cause those pockets you noticed. Thanks so much for making the recipe and for coming back to share your experience.
I don’t understand why this recipe doesn’t have way more stars. I have made this recipe for years now and I keep coming to it, it’s absolutely delicious!!
Woo!! That makes me happy to hear, Daniela. So glad this recipe keeps being a favorite for you. Thanks for making it and for coming back to leave a review.
The cookies are good, but the jam made the surrounding dough too soggy. Next time, I think I’ll bake the cookies without jam for a few minutes to set the cookie, then place the jam. Also at 10 minutes the bottoms were brown but not the tops, so baking for a few minutes may help them cook more evenly, too. I used unsalted butter and between 1/2 and 1 tsp of jam per cookie as stated in the recipe. Perhaps 1/2 a teaspoon max would be better, too.
Thanks so much for sharing your notes, LJ! Using a little less jam and baking a few minutes longer to get more even browning are great tips, especially since jam moisture can vary a lot by brand. I really appreciate you making the recipe and taking the time to share what worked for you.
Disgusting.
I followed the recipe and the cookies turned out soft and uneatable.
I regret not just the time I wasted making these, but the money that I threw to the garbage by buying all the vegan stuff for the recipe.
Save your time and money.
I’m really sorry these didn’t turn out for you. Texture can vary a lot with almond flour and butter substitutes, and these cookies are meant to be soft rather than crisp.
Delicious. I loved that the cookies tasted a bit nutty from the almond flour and were not overly sweet
So glad you enjoyed these, Lisa! Thanks so much for making the recipe and for coming back to leave a review.
How many cookies does this make? Does the recipe double well? Thx
This recipe makes about 12 cookies. Yes, it doubles really well, just double all the ingredients and bake as directed.