Thumbprint cookies are so much fun to make. Mix a few ingredients together, shape the mixture into a large ball of dough, and roll out little dough balls on to a baking sheet. Press your thumb in each ball to and place a bit of jam in the thumb indent. Then bake and eat.
My first recipe for thumbprint cookies uses almond and coconut flour to create a cookie with a buttery flavor and a soft bite. This latest version uses only almond flour. It's a firmer cookie with more of a crumb and bite to it. It's still egg free, and you can use any jam you prefer. Raspberry jam (recipe below) and strawberry jam are my favorites.
I like loading up my cookies with jam, so you'll notice that my photos show the jam overflowing. For this cookie it helps to have a jam on the thicker side so it stays in once place. My raspberry jam was a little runny for these photos but you can solve that by simmering the jam a little longer when you're making it. Enjoy!
Thumbprint Cookies {almond flour}
Ingredients
- 2 cups almond flour
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- ¼ cup maple syrup or honey
- ½ cup raspberry jam or other jam
Instructions
- Preheat your oven to 325°F (175°C or gas mark 4).
- Prepare a baking sheet with parchment paper or a non-stick mat.
- Add the almond flour and salt to a bowl and blend together using a fork or a whisk.
- Blend the olive oil, honey, and vanilla extract into the flour mixture bowl using a fork.
- Measure about 1 tablespoon of dough and roll it into a ball. Repeat this until you have about 24 balls of dough.
- Place dough balls the baking sheet and press your thumb in the center of each ball.
- Add about 1 teaspoon of jam to the center of each cookie.
- Bake for 20 minutes, or until they begin to brown around the bottom edges.
- Cool to room temperature. Store cookies in the refrigerator for a few weeks.
Video
Nutrition
Raspberry Jam
Ingredients
- 2 cups raspberries
- ¼ cup maple syrup or honey
- 1 tablespoon lemon juice
Instructions
- Add all the ingredients to a small saucepan and bring to a steady simmer. Stir occasionally.
- Simmer for about 12 minutes or until the raspberries are completely broken down and the mixture has thickened. I like my jam thick so I simmer until most of the liquid has evaporated.
- Cool and store in the refrigerator for a week or so, or freeze for a few months.
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