Almond Flour Thumbprint Cookies
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.
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!
Hmmm…my 1st “test” cookie was a 3-4″ flat puddle, the jam ended up directly on the cookie pan. So I added another 1/2 cup almond flour. The next cookie was 1/2 spread out. So I added a scant 1/2 cup more flour. It tastes FABULOUS, I just want it to not spread out. Fabulous ingredients.
Hi, Nancy! I’m sorry to hear that. Did you change anything about the recipe??
These are great. So easy and delicious! My kids hoover them up!
I had to take them out after 8 mins but they were perfect.
Woo! So glad to hear that, Isora. Thanks for sharing your cook time!
Made these as the recipe suggested, with butter, swapping 1/2 of the vanilla for almond extract and strawberry preserves for the filling. My scoop is larger than Tbsp, so I only got 8 cookies out of this recipe, but they are perfect and delicious! Part of my success was probably because I thoroughly incorporated the butter with the super fine almond flour before adding the rest of the ingredients (there is some baking science involved I think). I also handled the dough minimally. Had my dough become too warm, I may have popped it in the fridge before baking, but these cookies baked perfectly in my oven at 350 for 10 minutes. Thanks for the recipe. I’ll be using it again!
Yay! I’m so glad these cookies were a success, Lauren. I appreciate you leaving detailed notes about your process, thank you so much for sharing!
Even though I liked the recipe, mines got black in 9 minutes. And I can feel it in the taste. And they were ten. Maybe my cup was smaller.
Oh no! I’m sorry to hear that Maria! Did you change anything about the recipe?
Hi I’m currently waiting for the cookies to finish baking; I really enjoyed doing this recipe. My only question is how would you double the yield of it? I’m trying to make around 2 dozens.
Hi, Cynthia! You should be able to double everything on the recipe with no problem. You can click the “12” under servings and move the dial to the right to get to 24!
excellent post thank you for sharing
Thank you for the recipe!
The cookies turned out great! Made twice amount. Shared on Instagram with your hashtag. Shared in Russia, Israel and Germany.
Yay! I’m glad this recipe was a hit, Vera! Thanks for making it and coming back to leave a review!
Do yourselves a favor and triple the recipe, as this yielded only one dozen. And go very light on the jam!!
So glad you loved these cookies, Heidi! Thanks for making them and for the review. I so appreciate it. 🙂
These turned out great! I didn’t have any maple syrup so used honey and because I love almond cookies, switched to almond extract and used pear jam. Would definitely make again as so easy and delicious!
Woo!! Happy to hear these cookies were a hit, Anne. Thanks for the review. It means the world to me!
Thanks for the recipe but I don’t know why my cookies got totally flattened out and they turned out like a thin, round disc ! 🙁
Oh no!! Did you change anything about the recipe?
I just had my cookies flatten out too but I think it may be the brand of butter. I recently attempted to make frosting with the same brand and it was melting as I stirred. So, I will try this recipe again with a different brand of butter that may hold better.
Sorry to hear that, Aimee! Let me know how changing the butter brand works for you.
I have used jam, lemon curd and Nutella. All are delicious!
I don’t normally leave comments, but I read the reviews in hopes of finding out if GF flour instead of almond flour would work for this recipe. Since I went to make them and found that I was all of almond flour. So I decided to give it a whirl with bobs Redmill GF flour and I used almond extract instead of vanilla to still get that almond flavor. They turned out great!! They were so good! I ordered more almond flour so I’m going to try it the way the recipe is written too! Just wanted to share in case anyone find themselves in my shoes and you already had your heart set on them. 😁
Aw yay!! Happy to hear you enjoyed these almond flour cookies even with the substitution of flour. Thanks for the review, Crystal. I really appreciate it!
Love this recipe, and I’m picky about thumbprints! These have the nostalgic taste of the ones I grew up enjoying, but much more nutritious. Plus, I can count on them to turn out moist and slightly chewy, never dry or crumbly! Thank you!