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!
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!
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!
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!
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 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 :).
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!
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!
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 :).
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!
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!