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!
Made these tonight. Very tasty and appreciate that they didn’t have eggs so my toddler could handle the dough a little bit. They spread more than I expected so keep in mind.
WOO! I am so happy that this recipe worked out for you and was able to be enjoyed by your toddler too, Jess. Thank you for your review + star rating, I so appreciate it!
I cant wait to try this recipe. Just wondering if I could sub applesauce for the ghee to lower the fat content? I’m a GF DF cardiac patient. Thank you
Hi Kathy – I do know applesauce can be subbed for butter/ghee in certain recipes, but I haven’t tried it for these cookies, so I’m not sure how they would turn out. The texture/consistency might change, but definitely let me know if you try it and how they turn out!
Can I add sugar instead of apple maple syrup..I don’t hv either honey r maple syrup
It might change the consistency of the cookies using a dry sugar instead of a liquid one, so I’m not sure I would recommend it. But let me know if you decide to try it and how the cookies turn out!
This is a perfect cookie recipe for my GF, low-sweetness lifestyle and so fast to make! I’ve tried it with many different jams and they are always delish. Thanks so much for my new favorite, go-to cookie recipe. 🙂
These are amazing! So simple to make, followed the recipe and did not need to change anything at all.
Great! Glad these worked for you! Thank you for leaving me a comment and review as well.
Followed the measurements exactly as directed btw. They formed dough perfectly and didn’t spread at all.
Thanks for sharing, Elise!
Finally made these this morning. So easy, so delicious. Wonderful texture . Thanks so much for a new go to quick cookie craving recipe! 😻
Yay! I’m glad this recipe was a success for you, Elise, thanks for sharing!
Hi, these look amazing!
can I use coconut oil as a subtitute for the butter?
Hi Maayan, I haven’t tried it so I’m not sure how they’ll turn out. Let me know if you try it!
I first mixed everything as listed, no changes. I didn’t see any way possible that mixture could become a dough, as it was very wet and could not be shaped into anything. As someone else wrote, the addition of another cup of almond flour fixed everything. I think this is a 2 cup of flour recipe, with a typo in the ingredients list. With the extra flour, they turned out perfectly and looked just like the picture and were very yummy. I got 8 of them out of the mixture.
Thanks for sharing, Donna. We’ll definitely revisit this recipe!
Same issue for me! Had to add more almond flour to get a ‘cookie’ dough that held together. wonder if almond ‘meal’ is different.
Hi, Jane! Yes! Almond flour and almond meal are different. Compared to almond meal, almond flour has a finer texture and lighter color.
cookies needed about 2x almond flour. recipe as directed yielded a flat thin sheet with dots of jam. will not make again
Oh no, I’m sorry to hear this, Carol. I haven’t had this issue when making them, did you happen to change anything else about the recipe?
Hi! Is there a way to make the dough ahead of time and freeze/refrigerate it?
Hi, Batya! Should be totally fine, but I haven’t tested it. Let me know if you try it. 🙂