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
- 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 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!
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 :).
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. 🙂
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?
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.
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!!
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.
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!
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!
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. 🙂