4.29 from 407 votes

Almond Flour Thumbprint Cookies

Name: Almond Flour Thumbprint Cookies
Prep time: 15 min
Cook time: 12 min
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; 1/4 teaspoon salt; 3 Tablespoons jam (homemade or store-bought)

Brittany MullinsUpdated Nov 17, 2024

GF DF V VG P

Jump to Recipe ▼

331 Comments

Servings: 12

This post may include affiliate links. Thank you for your support.

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.

Almond flour thumbprint cookies on a polka dot plate. Some have raspberry jam and some have orange marmalade.

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.

Ingredients for almond flour thumbprint cookies in a mixing bowl.

Mixed dough for almond flour thumbprint cookies in mixing bowl.

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.

Almond flour thumbprint cookies with a bite out of one. Some have raspberry jam and some have orange marmalade.

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.

Almond flour thumbprint cookies on a cooling rack. Some have raspberry jam and some have orange marmalade.

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.

Almond flour thumbprint cookie with raspberry jam in a woman's hand.

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

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

Save Pin Print

4.29 from 407 votes

Almond Flour Thumbprint Cookies

By: Brittany Mullins

These easy and healthy almond flour thumbprint cookies are made with just six simple ingredients. They’re festive and perfect for the holidays.

Prep Time: 15

Cook Time: 12

Servings: 12

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
▢ 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.