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.
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!