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!