Almond Flour Thumbprint Cookies
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Published Dec 07, 2020, Updated Nov 29, 2023
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These easy and healthy almond flour thumbprint cookies are made with just six simple ingredients, including Bob’s Red Mill Almond Flour. 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.
Watch how to make thumbprint cookies on my stories.
More Holiday Cookies
- Healthy No Bake Cookies
- Gluten-Free Sugar Cookies (Cut-Out Cookies)
- Quinoa Gingersnap Cookies
- Healthier Snowball Cookies
- Almond Butter Espresso Cookies
- Gluten-Free Peanut Butter Blossoms
- Chocolate Peppermint Cookies
- Almond Cookies
- Lemon Ricotta Cookies
- Chocolate Crinkle Cookies
- Oatmeal Scotchies
- Gluten-Free Snickerdoodles
More Almond Flour Recipes to Try
- Lemon Almond Flour Cookies
- Gluten-Free Almond Flour Crescent Cookies
- Almond Flour Chocolate Chip Cookies
- Gluten-Free Snickerdoodles with Almond Flour
- Baked Almond Flour Donuts
- Vegan Zucchini Bread with Almond Flour
- Almond Flour Chocolate Chip Cookies
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.
My first batch of these didn’t work at all. I used 3 TBS of ghee and I think it was much too fatty and greasy to hold the cookies together. They spread out way too much and were very mushy.
My second batch I used Earth Balance vegan butter and mixed very well to ensure no streaks of butter remained throughout the dough. They held their shape much better, remained round and slightly puffy after a 12 minute bake in the oven.
Hey Samantha – Thanks for giving these cookies a try! Sorry they didn’t turn out with the ghee. Did you melt the ghee or add it to the batter as is? And you didn’t change anything about the recipe, correct? I used ghee for my recipe and it worked just fine, so wondering what happened here!
These cookies are just amazing and outstanding and I gave 5-star to this recipe.
Thank you so much! I’m glad you enjoyed these cookies. 🙂
Given how simple these were to make, they turned out great. I used the Costco almond flour, which is more of a coarse grind, so I added about 2 heaping TB of all purpose GF flour to get the consistency right. Used real butter, and baked for closer to 16 mins until golden. They turned out great.
So glad these cookies turned out for you! Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. 🙂
I just made these and they are sooo delicious and easy! They are a quick treat to make for the family without feeling overloaded with sugar. Will definitely make again!
Oh yay!! That makes me so happy to hear, Heather!! Thanks so much for making these and for coming back to leave a review. I so appreciate it. 🙂
These are a must make for the holidays! They look festive and they taste SO GOOD. I used store bought raspberry jam by St. Dalfour which was the perfect sweetness. Absolutely love the texture and crumb of the cookie, with a slightly chewy center. Can’t wait to feature these in my cookie boxes this year. Thank you Brittany!!!
Yay! So glad you loved this recipe, Danielle. Thanks for making it and for coming back to leave a review. I so appreciate it!
Tried this recipe today. Followed it to the letter using superfine almond flour, Earth Balance, etc. and they were an absolute fail! They took forever to brown on the bottom and they were a soft mess, even after letting them sit as you directed once removed from the oven. You couldn’t even pick them up to eat them – they just didn’t get firm. So disappointed!
Oh no! I’m so sorry to hear that, Kimberly. I haven’t heard of anyone else having issues. What brand of almond flour did you use? And you didn’t change anything about the recipe?
I don’t normally leave comments, but I feel like this recipe deserves it. I am not on a special diet or have any allergies and this recipe is MY GO TO for thumbprint cookies with raspberry jam! They come out so flippin’ fluffy and delish every time! I have to keep an eye on my hubby because he will eat them all LOL.
Only thing I tweak is the vanilla. I use 1 tsp!
Thank you for such a wonderful recipe!!!!
WOO! This makes me so happy to hear, Kayla. I am glad you have these cookies a try and they turned out amazing for you. Thanks for your review + star rating, I really appreciate it!
I have made them just right now and they are PERFECT!!! ♡
Ahh yay!! I’m so glad you’re loving these cookies. Thanks for making them and for coming back to leave a review. I appreciate it!
Thank-you for this simple and tasty recipe. So great! Do you know if this recipe can be doubled and tripled?
Hey Cathy, So glad you enjoyed these cookies! Yes, you can definitely double/triple this recipe and it should turn out just fine. 🙂
D E L I C I O U S ! ! !
I used ghee and made it exactly as described, measuring everything precisely. One addition I highly recommend, sprinkle a tiny bit of coconut on top of each cookie before baking.So so so so good. Thank you!!
I’m so glad you loved these cookies, Ida!! I bet they were delicious with the coconut on top. Thanks for coming back to leave a review. I so appreciate it. 🙂
Can I just use 3 tablespoon of regular softened butter??
Yes! Hope you enjoy these!
Making these tonight but don’t have almond flour, only almond meal on hand. Can in out the almond meal in the food processor to make it more like flour? Or should I just make the trip to the store?
Hey Jodie – I haven’t tried these cookies with almond meal, so I’m not sure how they’d turn out or if it’d make a difference. Let me know if you end up trying the almond meal and how the cookies turn out.
Hi Brittany,
I’m preparing to make these cookies along with some different ones since I just want a bunch of sweets on the table for our holiday dinner party of 8 close friends.
Can you tell me how many cookies yields from this recipes? would I need to double the batch? and I plan to use guava paste instead of jams, hope is not a problem.
Look forward to your reply.
Hey Annie, This recipe yields 12 cookies. 🙂
Want to make these to add to the holiday treats. What about coconut oil for the fat? Then it will be vegan.
Hey Christina – I haven’t tried these with coconut oil, but you can use vegan butter to make them vegan. Let me know how they turn out if you make them!
Amazingly good!
I used to make a gluten version of these cookies during my childhood and they remind me so much happy memories of Christmas🎄. I am happy that you shared a gluten free version so my husband can eat them too. Actually he loved them and I should have doubled it! I used regular butter and had to add a table spoon of gluten free flour. I also added a teaspoon baking soda just because the recipe I use to make had it in it. Thanks a lot!
Ahh yay, that makes me so happy to hear! I’m so glad these cookies were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it!
These came out beautifully! First time making cookies with almond flour- and I’m a big fan! I also love that the sweetness is much mild than a traditionally cookie. Thank you for the recipe!
Ahh yay, that makes me so happy to hear! I’m so glad you loved these cookies too!
I tried this recipe two times The first time, the cookies spread out a lot, & were very soft & not able to pick up but the taste was good. I just made them again, this time I added about 2 1/2 more tablespoons of flour, let them cook for 12 minutes instead of 10 like the first time, and the same thing happened, but this time the jelly cooked off and they look burnt & crumbly at the same time.
Hey Caitlin – I’m so sorry to hear that. Did you change anything about the recipe as far the flour or butter you used? Did you use ghee, regular butter or vegan butter?
best ever!!!! who ever wrote a bad review about this is high BEST COOKIES I’VE EVER MADE!!!!!!! for real. i did use real butter (probably made them taste extra special amazing) going to make more and then some more. and no im not high just very very HAPPY ABOUT THESE AMAZING COOKIES!
This comment made my morning. Thank you for the review and star rating, Coco. I’m so glad you enjoyed the cookies!
I made these today and filled half of the batch with strawberry jam & the rest with apricot preserves. They are gorgeous, delicious, & taste like they came from a bakery! My husband can’t stay away from them & there are only two cookies left. Thank you so much for another winner!
Woo! This makes me so happy to hear, Jennifer! The same thing happens when I make them! 🙂 Thank you so much for coming back to leave a comment and star rating. I really appreciate it!
Easy peasy and absolutely delicious! We used apricot jam and they made for a delightful afternoon pick me up with some tea. Thank you!
Yay!! So glad these cookies were a hit. Thanks for making them and for coming back to leave a review. It means the world to me. <3
These are absolutely delicious and very easy to make. I did not have vegan butter so I used 3 tablespoons of melted coconut oil, which caused the cookies to spread. They are now thin & flat. Next time I would use less melted coconut oil. I also substituted almond extract for the vanilla extract because I wanted a very pronounced almond flavor.
I’m glad you enjoyed these cookies, Sandy! I haven’t tried these cookies with coconut oil, so sorry to hear that they spread. If you try them again with coconut oil instead of vegan butter maybe don’t use fully melted coconut oil and just softened?
I also substituted coconut oil for butter, but I found the cookies to be perfectly moist! Almost like a very decadent and moist shortbread. 🙂
Ahh, this makes me so happy to hear! Thanks for the review, Danielle.
Can’t wait to make these! I’ll amp up the almond with almond extract. But, for the people that are having their cookies spread because of their choice of melted oil, if they refrigerate their dough for an hour, their cookies won’t spread.
Let me know how yours turn out!!
I am so blown away by this recipe—these cookies are DELICIOUS and so easy to make. I actually like them better than traditional thumbprint cookies, which is shocking! The cookie was perfectly chewy and set up so nicely, and the almond flour gave it a really nice flavor. Thanks for an amazing recipe, Brittany!
Ahh yay, that makes me so happy to hear!! I’m so glad you loved these cookies. Thanks so much for making them and for coming back to leave a review. I so appreciate it. 🙂
So easy to make and so delicious!! Ive now made them twice now in three days and doubled the recipe the second time. My husband says they’re the best cookies I’ve made. I didn’t have jam, so put a few dark chocolate chips in the middle. Had ghee, so that’s what I used and love the flavor in the cookies.
Ahh yay!! That makes me so happy to hear. I’m so glad these cookies are a hit! Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
I just made these with chocolate chips and a marshmallow in the center and they were sooo good!
That combo sounds so yummy!! I’m glad these cookies were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it!
Absolutely DELICIOUS! I doubled the recipe because I knew I’d love them 🙂 You’ve redefined the art of cookie making with wholesome ingredients. I’ve made traditional jam thumbprints every Christmas for years — and this recipe is so much better. Thank you for another wonderful cookie recipe, I’ll be making these regularly!
Ahh you’re too sweet. I’m so glad you loved these cookies!! Thanks for making them and for the review. As always, I so appreciate it! <3
These are SO delicious! They work up so fast too. Everyone in the family loves them and I now have to make a double batch. These have been added to the Christmas lineup going forward. Thank you!
So glad you loved these cookies, Candice. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. 🙂
Quick, Easy, and super Delish!!!! Such an awesome recipe. My only change was some almond extract bc it’s my thang! Thank you!!!
Ahh, this makes me so happy to hear! So glad you loved these cookies. Thanks for the review, Mikaela.
Hi there! Happy holidays to you! We made these thumbprint almond cookies today and I have to say they tasted amazing!! We did find that they spread out a lot, but perhaps this was because we melted both the ghee and used honey instead of maple syrup. Do you have any suggestions to decrease the spread a bit? Other than this I may put less than 3 table spoons of honey as I found them a little too sweet. But what great cookies to make when you’re short on time! Thanks for the recipe 🙂
I would imagine it’s because you melted the ghee. It should be softened ghee or butter, not melted. Keep me posted if you end up trying these again and how they turn out!
Made this recipe today and I loved the tastw of the cookies. Specially when it’s husband approved. Thank you for making alternative ways to have a treat!
Woo!! So glad these cookies were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
This was an easy and wonderful sweets to make. I must say I wasn’t able to get dough to be as smooth as yours but nonetheless I managed.I’ll make this again. Not sure if I can post my pic but they looked good 😉
So glad you enjoyed these cookies!! Thanks for coming back to leave a review. I so appreciate it!
Awesome thanks for the recipe, my kids loved them!
I’m so glad this recipe was a hit! Thanks for the review, I appreciate it!
Best cookie I ever ate! My family agrees. Thank you for such a wonderful recipe. I’ll be making these again and again.
Ahh yay, that makes me so happy to hear!! I’m glad these cookies were a hit with your family. Thanks for coming back to leave a review. I so appreciate it. 🙂
These seriously remind me of my grandma’s jam bars which have an ungodly amount of butter in them! Love that this recipe doesn’t make a ton so you aren’t going through a ton of your ingredients but it could also be easily doubled. So so so delicious.. and not like a “healthy” delicious, if you know what I mean!
Woo!! So glad you loved these cookies, Lauren. Thanks for the review, I so appreciate it!
OMG I love these cookies so much. I will be making them for a valentines potluck as well. Can’t wait for people reactions.
Yay!! So glad you love these cookies!! Thanks for coming back to leave a review. I so appreciate it. 🙂
The first time I made these cookies, I think I took the words “softened butter” too seriously. The mixture was much too wet and greasy and the cookies spread everywhere. The second time, I softened the butter less, and it was better. I think next time I do it, I will avoid the microwave entirely. If this happens to you, don’t be afraid to just add more flour. The cookies are delicious when they turn out.
Oh no!! Sorry that happened, Madeline. I’m glad you still enjoyed them. Thanks for the review. I appreciate it!
I’m not used to such easy recipes leading to such scrumptious results! Was looking for a recipe to use this huge bag of almond flour I have from Costco on…these cookies were perfect. Definitely going to make these again and again, especially when the time comes to invite people over for tea in the future. Thank you for this recipe 🙂
Woo! I’m so excited that you enjoyed these cookies, Clover. If you’re looking for more ways to use your almond flour, I highly recommend these almond flour crackers or these almond flour crescent cookies!
Ever since we started making our own almond milk I’ve been making my own almond flour with our leftover almond pulp. This recipe is so easy and delicious! Works great even with my date infused almond flour! I can whip up a batch in no time! Thanks for sharing this great recipe.
So glad this recipe was a hit, Diana! Thanks for making these cookies and coming back to leave a review. It means the world to me.
This is the first time that I made jam filled thumbprint cookies. These were seriously some of the best cookies I have ever tasted. I made my husband and daughters so happy with these little gems. We loved them! I am so excited to try more of your recipes!
Ahh yay, that makes me so happy to hear!! SO glad you loved these cookies, Amy. Thanks for the review!!
Delicious! But do these have to be refrigerated? I prefer my cookies room temp.
You can store them at room temp. They just won’t last as long, but they’ll stay fresh for about 3-4 days at room temp.
Mine spread everywhere 🙁 thought it might be the vegan butter? Or maybe needs more flour, followed the recipe perfectly too!
Oh no!! So sorry to hear that. It could have been the vegan butter… what brand did you use?
Just made these. Delicious cookie however I had to bake mine 18min at 350 (until golden brown on bottom) The moisture from the jam caused the middle of cookie to be undercooked. Has anyone tried adding jam after baking?
I haven’t, but you could totally do that. Cook times always vary depending on your oven or maybe you used a bit too much jam so it was adding extra moisture. Either way, I’m glad you enjoyed these cookies, Miranda. 🙂
Really tasty! I used sugar free strawberry jam. This is a keeper!
Yay!! So glad these cookies were a hit. Thanks for the review, Robin! It means so much to me :).
I don’t usually leave comments but just made these and they’re incredible! Truly. I used butter, baked them a little longer (I like them well browned) and used peach preserves I recently made. Thanks SO much for this recipe!!
Woo!! Happy to hear these cookies were a success, Donna! I bet they were fantastic with your homemade peach preserves. Thanks so much for the kind review. I really appreciate it!
These are so delicious and easy!!! Thank you for a decadently tasting yet healthy cookie recipe!!
So glad you enjoyed these cookies! Thanks for the review, Larissa!
This could not be easier. I have made it many times, always think the dough is too soft but then the cookies are delicious. I try to keep ghee in the house just for this, so I thought I should say thanks!
Yay!! So pumped you’ve been loving these thumbprint cookies. Thanks for the review, Dorothy. I really appreciate it!
I have made these cookies 5 times in the last month! They are unbelievably perfect, crisp on outside and soft in middle. The flavor is buttery and nutty and you can add any flavor jam. My favorite is lemon curd! My family keeps asking for them. Seriously can’t wait to blow everyone’s mind at Christmas with these! Thank you for this amazing recipe.
OMG yay!! This makes me so happy to hear, Miranda. So pumped these cookies have been a hit. Thanks so much for the review. I so appreciate the feedback :).
These were absolutely delicious and so easy to make! I used Earth Balance butter. I thought the dough was too soft and sticky for them to come out right, but after baking and cooking, they were so good! Great recipe!
These were absolutely delicious and so easy to make! I used Earth Balance butter. I thought the dough was too soft and sticky for them to come out right, but after baking and cooling, they were so good! Great recipe!
Oh yay! So happy to hear these cookies were a success, Jamie! Thank you so much for trying them out and coming back to leave a review. It means so much to me!
I love these cookies. I just eat too many in one go! I experimented this week by putting a teeny bit of Icing sugar and a glacier cherry on top of the jam so it’s like a bakewell tart (British follower!). Thanks, love your recipes x
Ah yay! Happy to hear these cookies have been a hit, Hayley! Love how you tweaked them a bit. Sounds so delish! Thanks for the review :).
Fantastic and SO quick and easy. I quadrupled the recipe and just used an entire two LB bag of almond flour, didn’t bother measuring that. Used regular butter, and filled with raspberry and apricot jams. Cookies were perfect, delicious, chewy goodness. I froze most of them for Christmas, but really didn’t want to. They are that good!
Ah yay! Pumped to hear these almond flour thumbprint cookies were a hit, Gina. Thanks for the review!
I’ve been looking for the perfect recipe and I found it here… Thank you!!! I tripled the recipe and used plum jam that my sister made. So good… thinking about the next batch and what jam will go in those.
Woo!! Happy to hear these cookies were a success, Jennifer. The plum jam sound delish!! Thanks for the review. I really appreciate it!
So easy and delicious!! Some of my family’s favorite cookies without being full of junk!
Yay! This makes me so happy to hear, Natalie. Happy they were such a hit. Thanks for the review!
What else instead of jam can I use to fill them? Thanks
What other kind of option are you looking for? I haven’t tried anything besides jam, but I’ve seen recipes that use chocolate ganache for the filling. They look yummy!
Love this recipe, and I’m picky about thumbprints! These have the nostalgic taste of the ones I grew up enjoying, but much more nutritious. Plus, I can count on them to turn out moist and slightly chewy, never dry or crumbly! Thank you!
I don’t normally leave comments, but I read the reviews in hopes of finding out if GF flour instead of almond flour would work for this recipe. Since I went to make them and found that I was all of almond flour. So I decided to give it a whirl with bobs Redmill GF flour and I used almond extract instead of vanilla to still get that almond flavor. They turned out great!! They were so good! I ordered more almond flour so I’m going to try it the way the recipe is written too! Just wanted to share in case anyone find themselves in my shoes and you already had your heart set on them. 😁
Aw yay!! Happy to hear you enjoyed these almond flour cookies even with the substitution of flour. Thanks for the review, Crystal. I really appreciate it!
I have used jam, lemon curd and Nutella. All are delicious!
These turned out great! I didn’t have any maple syrup so used honey and because I love almond cookies, switched to almond extract and used pear jam. Would definitely make again as so easy and delicious!
Woo!! Happy to hear these cookies were a hit, Anne. Thanks for the review. It means the world to me!
Thanks for the recipe but I don’t know why my cookies got totally flattened out and they turned out like a thin, round disc ! 🙁
Oh no!! Did you change anything about the recipe?
I just had my cookies flatten out too but I think it may be the brand of butter. I recently attempted to make frosting with the same brand and it was melting as I stirred. So, I will try this recipe again with a different brand of butter that may hold better.
Sorry to hear that, Aimee! Let me know how changing the butter brand works for you.
Do yourselves a favor and triple the recipe, as this yielded only one dozen. And go very light on the jam!!
So glad you loved these cookies, Heidi! Thanks for making them and for the review. I so appreciate it. 🙂
Thank you for the recipe!
The cookies turned out great! Made twice amount. Shared on Instagram with your hashtag. Shared in Russia, Israel and Germany.
Yay! I’m glad this recipe was a hit, Vera! Thanks for making it and coming back to leave a review!
excellent post thank you for sharing
Hi I’m currently waiting for the cookies to finish baking; I really enjoyed doing this recipe. My only question is how would you double the yield of it? I’m trying to make around 2 dozens.
Hi, Cynthia! You should be able to double everything on the recipe with no problem. You can click the “12” under servings and move the dial to the right to get to 24!
Even though I liked the recipe, mines got black in 9 minutes. And I can feel it in the taste. And they were ten. Maybe my cup was smaller.
Oh no! I’m sorry to hear that Maria! Did you change anything about the recipe?
Hmmm…my 1st “test” cookie was a 3-4″ flat puddle, the jam ended up directly on the cookie pan. So I added another 1/2 cup almond flour. The next cookie was 1/2 spread out. So I added a scant 1/2 cup more flour. It tastes FABULOUS, I just want it to not spread out. Fabulous ingredients.
Hi, Nancy! I’m sorry to hear that. Did you change anything about the recipe??
These are great. So easy and delicious! My kids hoover them up!
I had to take them out after 8 mins but they were perfect.
Woo! So glad to hear that, Isora. Thanks for sharing your cook time!
Made these as the recipe suggested, with butter, swapping 1/2 of the vanilla for almond extract and strawberry preserves for the filling. My scoop is larger than Tbsp, so I only got 8 cookies out of this recipe, but they are perfect and delicious! Part of my success was probably because I thoroughly incorporated the butter with the super fine almond flour before adding the rest of the ingredients (there is some baking science involved I think). I also handled the dough minimally. Had my dough become too warm, I may have popped it in the fridge before baking, but these cookies baked perfectly in my oven at 350 for 10 minutes. Thanks for the recipe. I’ll be using it again!
Yay! I’m so glad these cookies were a success, Lauren. I appreciate you leaving detailed notes about your process, thank you so much for sharing!
Hi! Is there a way to make the dough ahead of time and freeze/refrigerate it?
Hi, Batya! Should be totally fine, but I haven’t tested it. Let me know if you try it. 🙂
cookies needed about 2x almond flour. recipe as directed yielded a flat thin sheet with dots of jam. will not make again
Oh no, I’m sorry to hear this, Carol. I haven’t had this issue when making them, did you happen to change anything else about the recipe?
I first mixed everything as listed, no changes. I didn’t see any way possible that mixture could become a dough, as it was very wet and could not be shaped into anything. As someone else wrote, the addition of another cup of almond flour fixed everything. I think this is a 2 cup of flour recipe, with a typo in the ingredients list. With the extra flour, they turned out perfectly and looked just like the picture and were very yummy. I got 8 of them out of the mixture.
Thanks for sharing, Donna. We’ll definitely revisit this recipe!
Same issue for me! Had to add more almond flour to get a ‘cookie’ dough that held together. wonder if almond ‘meal’ is different.
Hi, Jane! Yes! Almond flour and almond meal are different. Compared to almond meal, almond flour has a finer texture and lighter color.
Hi, these look amazing!
can I use coconut oil as a subtitute for the butter?
Hi Maayan, I haven’t tried it so I’m not sure how they’ll turn out. Let me know if you try it!
Finally made these this morning. So easy, so delicious. Wonderful texture . Thanks so much for a new go to quick cookie craving recipe! 😻
Yay! I’m glad this recipe was a success for you, Elise, thanks for sharing!
Followed the measurements exactly as directed btw. They formed dough perfectly and didn’t spread at all.
Thanks for sharing, Elise!
These are amazing! So simple to make, followed the recipe and did not need to change anything at all.
Great! Glad these worked for you! Thank you for leaving me a comment and review as well.
This is a perfect cookie recipe for my GF, low-sweetness lifestyle and so fast to make! I’ve tried it with many different jams and they are always delish. Thanks so much for my new favorite, go-to cookie recipe. 🙂
I cant wait to try this recipe. Just wondering if I could sub applesauce for the ghee to lower the fat content? I’m a GF DF cardiac patient. Thank you
Hi Kathy – I do know applesauce can be subbed for butter/ghee in certain recipes, but I haven’t tried it for these cookies, so I’m not sure how they would turn out. The texture/consistency might change, but definitely let me know if you try it and how they turn out!
Can I add sugar instead of apple maple syrup..I don’t hv either honey r maple syrup
It might change the consistency of the cookies using a dry sugar instead of a liquid one, so I’m not sure I would recommend it. But let me know if you decide to try it and how the cookies turn out!
Made these tonight. Very tasty and appreciate that they didn’t have eggs so my toddler could handle the dough a little bit. They spread more than I expected so keep in mind.
WOO! I am so happy that this recipe worked out for you and was able to be enjoyed by your toddler too, Jess. Thank you for your review + star rating, I so appreciate it!
Delicious and super easy, but I had the same problem many others did.
I had to add more almond flour than specified. I used the Costco super fine almond flour and softened (not melted) ghee. It seems the flour/fat ratio is way off and that’s why they are spreading so much for people.
I did a test cookie first and it turned out too flat, added more almond flour (prob 1/2 cup extra) and also chilled the dough for 10 mins. That helped but they still don’t hold their shape too well.
I suggest if you want to make these for guests, test a batch first and do one cookie at a time to check what happens to them in the oven.
If multiple people have this experience while following the recipe closely, it needs re-testing and troubleshooting.
After ending up with successful versions of the cookie, I spread some healthy chocolate spread on top.
The recipe is definitely worth trying, just be aware you probably will need extra almond flour. Recipes in weight measurements and not volume are also more accurate. These ingredients aren’t cheap!
Sorry to hear that you had troubles with this recipe! It seems like they’re turning out for a lot of people without spreading, so I wonder what the issue could be. Thanks for giving this recipe a try and for sharing your notes though, I appreciate it!
These spread out and went completely flat. I followed the recipe exactly but obviously there isn’t enough almond flour vs the amount of ghee.
Hi Becca – Sorry to hear that this recipe did not turn out as you had hoped! It seems like they’re turning out for a lot of people without spreading, so I wonder what the issue could be. What was the texture of the dough? I am wondering if that may have been the issue. Thanks for giving this recipe a try and for sharing your notes though, I appreciate it!
Hi, Brittany. This recipe looks great! I was just wondering if I can subtitute the almond flour to cassava flour? Thanks!
Hi Melle – I would not recommend substituting different flours in this recipe as these are developed for almond flour specifically.
Followed the recipe exactly, and my cookies are flat like a crepe. Such a waste.
I am so sorry to hear this recipe did not turn out for you, Debbie. Did the dough seem soft before baking?
I’ve made these types of recipes many times and this recipe turned out perfectly. For the ones that are saying it was flat maybe you mixed it too much? Or used to handmixer instead of hand mixing? Not sure but it’s a great recipe, taste great.
Thank you so much, Tammy. I so appreciate your review + star rating, it means so much to me. Yes, great point about the mixing of the dough.
Worked well for me! Very soft and nicely flavoured cookies. I did let them chill in the fridge for about 10 minutes and they kept their shape very well.
Yay! I am so glad this recipe turned out great for you, Alex. Thank you for sharing your review & star rating, I really appreciate it!
I make complicated breads all the time so I love simple cookie recipes like this one! I did add 1/4 cup more almond flour based on others’ comments. It’s essential to then chil the dough until firm before baking to prevent spreading. I added orange zest and extract for added flavor and put a Hershey’s kiss in the middle after baking. They came out perfect even at high altitude (6400 feet). Thanks for keeping it simple and delicious!
Absolutely! I am so glad these cookies turned out great for you, Christina. Thank you for sharing your review & star rating, I really appreciate it.
I made these using all the ingredients listed. Absolutely delicious! The flower really adds to the flavor. Super easy to make as well. Two thumbs up on this!
WOO! I am happy to hear that you are loving this recipe, Lisa. Easy and delicious, the best type of recipe. Thank you so much for sharing your review + star rating, I so appreciate it.
Made these, so easy and so delicious!!
Definitely a keeper.
Thank you for sharing!
Absolutely! I am pumped to hear that you are loving this recipe, Tish. Thank you so much for coming back and sharing your review + star rating, I so appreciate it.
No binder in this recipe, so cookie was too soft and lacked texture. The jam melted and spread. They looked nothing like the cookies in the photo or video. Total miss!
Hi Pat – I am sorry to hear these cookies did not turn out as you had hoped. Did you change anything about the recipe? It sounds like maybe they were underbaked? The almond flour is the binder for this recipe, did you use finely ground almond flour? Let me know and hopefully we can help you make a better batch that you can enjoy!
I was really skeptical that these cookies would work without a binder, but they were perfection!
Thank you!
Ah yay! I am so glad that you loved this recipe and it worked out great for you, Kate. Thank you for coming back and sharing your review & star rating, I really appreciate it!
I really enjoyed these cookies! I used organic strawberry preserves, and I realized half way I didn’t have enough maple syrup so I substituted with half the amount with honey – turned out really great. I left half without jam and I am going to drizzle some dark chocolate over them! Will make beautiful Christmas gifts for the family. I also love how they are a much much healthier alternative and I don’t feel bad when my child has multiple versus the standard chocolate chip cookie, packed with unnecessary sugar! Thank you for a great recipe! I look forward to using this recipe with all types of add ins!
YESS! I am so glad that you are loving this recipe, Amanda. The dark chocolate is such a delicious idea. Thank you so much for coming back and sharing your review + star rating, I truly appreciate it!
I made these today! My dough was a bit wetter than I thought it should be and added more oat flour. I love how they taste. Will make again!
Yay! I am excited to hear that you are loving this recipe and that it worked out for you, Zeffy. Thank you for your review & star rating, I so appreciate it.
I love this recipe! The cookies were a big hit in my home! I did some with carrot jam and cinnamon, some with strawberry jam and the rest with dates and melted dark chocolate. They tasted great and looked pretty too. Can’t wait to make them for a crowd!
I’m so glad you loved these cookies, Emily! Thanks for making them and for coming back to leave a review. I so appreciate it!
I made these for a work holiday party and they were a hit! made with raspberry preserves. instead of using my finger, I used the back of the measuring spoon so it was perfectly sized for the preserves. great recipe!
Yay! I’m so glad these cookies were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it!
Awesome & easy to make cookies!!! I rolled each cookie dough ball in fine chopped walnuts then placed them on the parchment lined cookie sheet. I next put the thumbprint center. topped them with Guava Preserves. Oh My! OH MY! they taste heavenly!
Woo! So glad you loved these cookies, Sylvia! Thanks for making them and for coming back to leave a review. I so appreciate it!
These were super easy to throw together, and came out great! I was worried they wouldn’t hold together based on some comments, and think including the weights per measured ingredients or specifying whether the almond flour should be packed or not could be helpful for peace of mind. That being said, I followed the recipe (decided not to pack in the almond flour), used vegan butter and store-bought jam, and they were great! I will be sharing this recipe!!
WOO! I am so excited to hear that you are loving this recipe and that it worked out great, Natalia. Thank you for sharing your review & star rating, I really appreciate it.
I had to make a lot of cookies over the holidays, and wanted to make a gluten free option for some family members. These were super simple, quick to make and came out great. This recipe will be on regular rotation. Thanks!
YUM! I am excited to hear that these cookies are a hit. Thank you so much for your review + star rating, it means so much to me!
Made this recipe today (rain, snow,wind). Hubby says these are the best GF cookies he has eaten. The only problem I had was not enough almond flour. Was very wet and had to keep adding flour to the mix. Like to weigh my flour rather than go by the cup. Baked great even with this problem. Thanks
Yay! So glad these cookies ended up turning out great for you, Carol. Thank you for your review + star rating, I really appreciate it!
I had the exact problem and ended up having to add an extra 50% to get the consistency shown in the video. I wish all good blogs used weights in their recipes!
Hi Emily – I appreciate your feedback and will definitely take into consideration adding weights to our recipes. Thank you!
Using only 1c almond flour left dough too sticky and wet. I had to keep adding a little more at a time to get the right consistency- otherwise, a tasty, fun recipe! Thank you!
Perfect, Nancy! I am so glad to hear this recipe turned out great for you and that you are loving these cookies. Thank you for sharing your review + star rating, I appreciate it!
Perfect measure and so quick n easy! Thank you for the wonderful recipe!
Ah yay! I am so excited to hear that this recipe turned out great for you, Nishaa. Thank you for coming back and sharing your review + star rating, I really appreciate it!
Hi Brittany! I’m excited to make these cookies… Can I make them the size of Crumbl cookies? I’m really looking to make some larger cookies and I thought these would be so fun.
Hi Abi – I haven’t made these large, but I am sure it would work. You will most likely have to adjust your baking time, I am not sure exactly how long though, I would star with 5 additional minutes, but keep an eye on them so they aren’t over baked. I hope you enjoy tis recipe!
would coconut oil work instead of ghee or butter?
I haven’t tried it, but that should work just fine! Let me know if you end up making these and how they turn out.
You Need to fix your “jump to recipe” option.
It’s not working.
Oh no! Thank you for letting me know. What type of device are you on that it isn’t working for you?
Wow! Just made these and they are AMAZING!!!!!
Pros: minimal ingredients, one bowl, no mixer needed, any jelly would work (wonder if chocolate would work?!)
Cons: I don’t live alone and therefore I have to share.
Thank you for sharing your recipe!
Ahhh this is the BEST!! I am so glad you are loving this recipe, Jenn (even if you have to share 😉)! Chocolate would be AMAZING in the center. Thank you for sharing your review & star rating, it means so much to me.
My sister has celiac so I try to bring gluten-free options to family gatherings. This one was very popular and no one realized it was wheat-free! I agree using almond flour makes it have a special bakery elegance, not the gritty or powdery texture you expect with some GF flour mixes. I had some of the filling melt over the side of the cookies in the oven but I think that was because I left it in the oven just a minute too long. Came back for the recipe to make them again with cherry pie filling this time!
Ah this sounds absolutely delicious, April! I am SO glad you are loving these cookies and that they are a hit! Thank you so much for your review + star rating, I really appreciate it!
Hello! I was excited to make these cookies with my 5yr old. I used ghee instead of butter. My cookies spread out a lot after baking, any idea why? Did I use too much ghee?
Hi! Was your ghee harder or softer/melted? How much did you use?
For 24 (perfect!) cookies I use: 3 cups (336g) almond flour, 9 Tbsp. (128g) salted butter, 9 Tbsp. (113g) granulated sugar, 1.5 tsp. vanilla, and 1/4 tsp. salt. Portion out 12 cookies per tray lined with parchment, flatten slightly and chill trays for 1 hr, then bake for 10 minutes at 350F. Remove trays from oven & gently indent each cookie with bottom end of wooden spoon. Fill with jam once cooled. Yumm! Thanks so much for this awesome recipe!
WOO! I am SO glad these turned out great for you, Melissa. Thank you so much for coming back and sharing your review & star rating, I really appreciate it!
I love the ease of all of your recipes specially now that I’m doing organic whole food and stopped processed food from stores or restaurants. I made these amazing cookies last night but after the oven they expanded and flattened not like yours. I followed every single step carefully. Nevertheless they are delicious. Thank you so much xo
Hi Parisa – I am so sorry to hear these flattened on you. I am not quite sure what might have happened, but I am so glad they are delicious and you are enjoying them. Thank you for your review & star rating, I really appreciate it!
love this recipe! such an easy quick one that will satisfy a sweet craving in no time!
Yay! I am so excited to hear that you are enjoying these cookies, Victoria. Thank you for sharing your review + star rating, I really appreciate it!
I make lots of gluten-free recipes and this one was not one I will repeat. I am delighted that others have found it great but sadly, it didn’t work for me. (I made sure to follow it exactly).
Hi Wanda – I am sorry to hear this. What exactly went wrong for you with this recipe?
Hi Brittany,
This recipe was so easy to put together and the cookies taste of almonds, which I love.
Can you explain further what you mean by a “cohesive dough” ?
I tripled the recipe (3 cups superfine almond flour Walmart Great Value brand), used unsalted butter (9T), maple syrup (9T), 1.5 tsp vanilla, 3/4 tsp salt. The dough was not dry at all, it came together well and after mixing well was a bit on the sticky side. Was not sure at this point whether or not I had done something wrong, but went ahead with rolling in balls, etc. The final result after baking and cooling was a beautifully formed cookie, with good flavour but the inside of the cookie almost seems under baked. After reading the other comments, I am wondering if I would need to add GF flour next time, or use less butter? Thank you so much.
Hi Brenda – I am glad you are enjoying these cookies. When forming a cohesive dough you have basically mixed all of the ingredients together and the dough holds into a ball. You don’t want to overmix or you will get flat cookies. How long did you bake them for? Maybe they needed 2 -3 more minutes of making? I wouldn’t recommend adding any other flours to this recipe as it was created for almond flour only. Hope this helps!
I just made these today and they did not turn out well at all. The only thing I changed about the recipe is that I used honey instead of maple syrup as I had read it was an acceptable substitute on another site. My cookies totally flattened out and all ran together and I used the ghee. Can’t taste them now as they have to solidify, may try again with the Earth Balance as they are so simple to make.
Oh no!! I’m so sorry to hear that, Dianne. I wonder what happened. What brand of almond flour did you use?
I have to put an amendment on my previous comment. I ask you not post it. I realise MY ERROR. I doubled the Earth Balance. I had doubled to recipe on my app but I just realized that I quadrupled the Earth Balance. I plan on giving these another try. Please don’t post my previous comments as it was due to my brain malfunction and the 1 star rating is not accurate. Sorry!
I am so pleased to give a 5 star rating on this cookie recipe. It has been a journey for me today with these cookies. I will explain. I made this recipe earlier this afternoon to have gf df cookies to take to a Christmas exchange. I opted to double the recipe with the feature in my app. The dough was very wet and sticky but other commenter had said that too and their cookies baked up fine. I forged on. Mine went into the oven, puffed up and turned into syrup. A hot mess. All went into the garbage. I thought maybe it was too much maple syrup as the dough was very sweet. It bothred me that they hadn’t turned out because I know how to bake. I read the glowing comments of other bakers and then re-read the recipe. It suddenly dawned on me that, knowing I was doubling the recipe, my brain said double AGAIN when it came to the Earth Balance. As a result, I had soup for cookies. Second attempt and I am thrilled to announce, beautifully rounded cookies with a lightly toasted bottom. My gf df cookie exchange recipients will be a happy as I am. Good lesson for me, if a recipe doesn’t turn out, look at what mistake I made. It is not the fault of a eveloper of a beautifully constructed recipe. 🥰 Happy day and thank you Brittany for a great recipe! P.S. I did reduce the maple syrup by 1 Tbsp.😉
WOO! This means so much, Gwen, this really means so much to me. I am glad these turned out amazing for you and you loved them. Thank you for sharing your review + star rating, I truly appreciate it!
So the flavor and texture are great with this recipe!
But the yield amount is completely inaccurate unless the cookies are supposed to be super miniature. I didnt make mine huge. Just your average thumb print cookie size. I even used a small sized cookie scoop. Anyway, I doubled the recipe and only got 16. So I would suggest double or even tripling the recipe if you’re looking to make 2 dozen.
Hi Hailey – Did you change anything about the recipe that would result in less dough? You are supposed to make 12 tablespoon sized cookies. I am really glad you are enjoying the flavor and texture of these though. Thanks so much for your review + star rating, I appreciate it!
Delicious ‘no fail’ recipe! Made a triple batch using a red raspberry fruit only jam for half and dark chocolate nut filling for the other half. Family loved both. These are real cookies real fast. My favorite part is that they do not require 8 hours in the fridge. You want a cookie? Mix, roll, bake, eat.
Thank you for this one!
Jennifer
WOO! This is amazing, Jennifer. I am glad you and the family are loving these cookies and they turn out great for you. Thank you for your review + star rating, I truly appreciate it!
Hi Brittany, quick question, could i use avocado oil instead of vegan butter, i don’t have it on hand and want to make it now, and also can i use honey instead of maple syrup?
Thanks
Hi Lorraine – Can you use regular butter? I wouldn’t recommend using avocado oil. Honey might work, but I haven’t tried it. Let me know how these turn out for you. Enjoy!
Why doesn’t this recipe have an option to save to Pinterest?
Hi Nancy – It does, just select any photo or select the “Pin” button on the recipe card. Hope this helps.
I made the recipe with butter and granulated sugar. They were divine.
WOO! I am excited you are loving this recipe and it is a hit for you, Kristi. Thank you for sharing your review + star rating, it means so much to me!
I have made thumbprint cookies before, but this did not come out well at all, mine just spread and didn’t retain its shape,
I used the same measurements as mentioned here, so moving on to another recipe.
Hi Sara – So sorry to hear these did not turn out for you.. What was the texture of the dough before baking?
Excellent for my daughter who’s gluten free; made mine into logs w imprint for jam & cut into diagonals; more Christmassy 🎄🎄
Aww this is great, Margaret! Hope these are a hit. Thank you for your review & star rating, I really appreciate it!
hi! can I sub almond flour with almond meal?
Hi Michelle! No, I would recommend sticking to almond flour for this recipe. Enjoy!
Although these don’t taste like my shortbread thimble cookies, they are delicious!! I am so glad I tried them as I am now needing to be gluten free. It is a small recipe, so I may have to double it next time.
Thanks!
Of course! I am so glad these turned out great for you, Gretchen. Thank you for your review + star rating, I really appreciate it!