Almond Flour Thumbprint Cookies
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Published Dec 07, 2020, Updated Nov 29, 2023
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These easy and healthy almond flour thumbprint cookies are made with just six simple ingredients, including Bob’s Red Mill Almond Flour. 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.
Watch how to make thumbprint cookies on my stories.
More Holiday Cookies
- Healthy No Bake Cookies
- Gluten-Free Sugar Cookies (Cut-Out Cookies)
- Quinoa Gingersnap Cookies
- Healthier Snowball Cookies
- Almond Butter Espresso Cookies
- Gluten-Free Peanut Butter Blossoms
- Chocolate Peppermint Cookies
- Almond Cookies
- Lemon Ricotta Cookies
- Chocolate Crinkle Cookies
- Oatmeal Scotchies
- Gluten-Free Snickerdoodles
More Almond Flour Recipes to Try
- Lemon Almond Flour Cookies
- Gluten-Free Almond Flour Crescent Cookies
- Almond Flour Chocolate Chip Cookies
- Gluten-Free Snickerdoodles with Almond Flour
- Baked Almond Flour Donuts
- Vegan Zucchini Bread with Almond Flour
- Almond Flour Chocolate Chip 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 extract
- 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.
No binder in this recipe, so cookie was too soft and lacked texture. The jam melted and spread. They looked nothing like the cookies in the photo or video. Total miss!
Hi Pat – I am sorry to hear these cookies did not turn out as you had hoped. Did you change anything about the recipe? It sounds like maybe they were underbaked? The almond flour is the binder for this recipe, did you use finely ground almond flour? Let me know and hopefully we can help you make a better batch that you can enjoy!
Made these, so easy and so delicious!!
Definitely a keeper.
Thank you for sharing!
Absolutely! I am pumped to hear that you are loving this recipe, Tish. Thank you so much for coming back and sharing your review + star rating, I so appreciate it.
I made these using all the ingredients listed. Absolutely delicious! The flower really adds to the flavor. Super easy to make as well. Two thumbs up on this!
WOO! I am happy to hear that you are loving this recipe, Lisa. Easy and delicious, the best type of recipe. Thank you so much for sharing your review + star rating, I so appreciate it.
I make complicated breads all the time so I love simple cookie recipes like this one! I did add 1/4 cup more almond flour based on others’ comments. It’s essential to then chil the dough until firm before baking to prevent spreading. I added orange zest and extract for added flavor and put a Hershey’s kiss in the middle after baking. They came out perfect even at high altitude (6400 feet). Thanks for keeping it simple and delicious!
Absolutely! I am so glad these cookies turned out great for you, Christina. Thank you for sharing your review & star rating, I really appreciate it.
Worked well for me! Very soft and nicely flavoured cookies. I did let them chill in the fridge for about 10 minutes and they kept their shape very well.
Yay! I am so glad this recipe turned out great for you, Alex. Thank you for sharing your review & star rating, I really appreciate it!
I’ve made these types of recipes many times and this recipe turned out perfectly. For the ones that are saying it was flat maybe you mixed it too much? Or used to handmixer instead of hand mixing? Not sure but it’s a great recipe, taste great.
Thank you so much, Tammy. I so appreciate your review + star rating, it means so much to me. Yes, great point about the mixing of the dough.
Followed the recipe exactly, and my cookies are flat like a crepe. Such a waste.
I am so sorry to hear this recipe did not turn out for you, Debbie. Did the dough seem soft before baking?
Hi, Brittany. This recipe looks great! I was just wondering if I can subtitute the almond flour to cassava flour? Thanks!
Hi Melle – I would not recommend substituting different flours in this recipe as these are developed for almond flour specifically.
These spread out and went completely flat. I followed the recipe exactly but obviously there isn’t enough almond flour vs the amount of ghee.
Hi Becca – Sorry to hear that this recipe did not turn out as you had hoped! It seems like they’re turning out for a lot of people without spreading, so I wonder what the issue could be. What was the texture of the dough? I am wondering if that may have been the issue. Thanks for giving this recipe a try and for sharing your notes though, I appreciate it!
Delicious and super easy, but I had the same problem many others did.
I had to add more almond flour than specified. I used the Costco super fine almond flour and softened (not melted) ghee. It seems the flour/fat ratio is way off and that’s why they are spreading so much for people.
I did a test cookie first and it turned out too flat, added more almond flour (prob 1/2 cup extra) and also chilled the dough for 10 mins. That helped but they still don’t hold their shape too well.
I suggest if you want to make these for guests, test a batch first and do one cookie at a time to check what happens to them in the oven.
If multiple people have this experience while following the recipe closely, it needs re-testing and troubleshooting.
After ending up with successful versions of the cookie, I spread some healthy chocolate spread on top.
The recipe is definitely worth trying, just be aware you probably will need extra almond flour. Recipes in weight measurements and not volume are also more accurate. These ingredients aren’t cheap!
Sorry to hear that you had troubles with this recipe! It seems like they’re turning out for a lot of people without spreading, so I wonder what the issue could be. Thanks for giving this recipe a try and for sharing your notes though, I appreciate it!