Almond Flour Thumbprint Cookies
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Last updated on Nov 17, 2024
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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
- Lemon Ricotta Cookies
- Chocolate Crinkle Cookies
- Oatmeal Scotchies
- Gluten-Free Snickerdoodles
- Gingerbread Cookies
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
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.
Love these! Simple and quick to make, and they were a hit with people with and without food allergies. I didn’t have quite enough almond flour, so half the flour was Bob’s Redmill 1:1 gluten free blend, and I used Miyoko’s vegan butter to accommodate dairy allergies. I left them in the over a little longer, until they were browning on top – that gave them a really nice texture. I also love that one batch can have multiple flavors, depending on how many kinds of jam/apple butter/etc you have on hand. So good!!
So glad these were a hit, Jen! Love the swaps you made—and yes, it’s so fun to switch up the flavors with different jams. Thanks so much for making the recipe and for coming back to leave a review. I really appreciate it. 🙂
Best cookies ever!
I made it at least 20 times.
Thank you so much for sharing this wonderful recipe 🙂
Yay! This makes me so happy to hear. I’m so glad you’ve been loving these cookies. Thanks for coming back to leave a review. I really appreciate it!
I made these cookies, and they are so tasty and easy, thank you!
Yay! I’m so glad you loved these cookies. Thanks for making them and for coming back to leave a review. I so appreciate it!
Have you tried with honey or other sweetener?
Hey Sabrina – Honey should work just fine as a substitute for the maple since it’s a liquid sweetener. I wouldn’t recommend swapping it with a granulated sweetener as the texture of the cookies might change. Let me know if you try this recipe and how it turns out!
This was so delicious! I lacked the jam to make them as written, so I added orange zest to the dough and filled the thumbprint with Hu chocolate chips instead.
Yum, that sounds amazing, Sarah! Love the orange zest and chocolate twist. Thanks so much for making the recipe and for coming back to leave a review. I really appreciate it!
I’ve tried this recipe in the past and love it but I’m making it for a friend who can’t eat dairy and I don’t have ghee. Will it work to use coconut oil as a replacement?
Mmm, I’m not sure how coconut oil will work. Maybe if it’s softened and not in liquid form? Otherwise, vegan butter should work just fine! Let me know how these turn out for you. 🙂
I’m vegan and I’ve done it with both in different times… and it worked perfectly with either vegan butter or soften coconut oil 🙂
Oh yay! I’m so glad the recipe turned out with both vegan butter and softened coconut oil. Thanks for coming back to share!
These taste fantastic and melt in your mouth!!! Love them! We made hearts with our fingers instead, for Valentine’s Day!
Yay! So glad these cookies were a hit. Love the idea for Valentine’s Day. 🙂 Thanks for making my recipe and for coming back to leave a review. I appreciate it!
I tried this recipe today…& it came out fine. Very delicious 😋
Thank you for the recipe.
Annie .
I’m so glad you enjoyed this recipe, Annie. Thanks for making it and for coming back to leave a review. I so appreciate it!
I never rate recipes, but I am obsessed with these! I have to make half of a batch so I don’t eat them all in one sitting!
Ahh yay!! That makes me so happy to hear. Thanks for making it and for coming back to leave a review. I so appreciate it!
Good recipe when you adjust it a little bit.
I followed the recipe on my first try and it was catastrophic 😂 they ended up super thin and weird BUT I DIDNT GIVE UP cause the base recipe really isn’t bad so for the second batch
I added more flour and put them in the fridge overnight before cooking them and they turned out very nice!
Oh no! So sorry the first batch didn’t turn out for you, Ash. I wonder what happened! Did you use butter, ghee or oil for the first round? Either way, I’m glad they turned out for you on round 2! Thanks for giving the recipe another try.