Description
These Gluten-Free Almond Flour Thumbprint Cookies are a classic holiday treat reinvented. With a buttery, nutty shortbread base made from nutrient-dense almond flour and a glistening center of sweet fruit jam, they are melt-in-your-mouth delicious. Naturally grain-free and simple to make, they look beautiful on any cookie tray.
Ingredients
— The Cookie Dough —
2 cups superfine blanched almond flour (not almond meal)
¼ cup unsalted butter, softened (or coconut oil for dairy-free)
¼ cup pure maple syrup (or honey)
1 teaspoon pure vanilla extract
¼ teaspoon salt
— The Filling —
⅓ cup fruit jam or preserves (Raspberry, Strawberry, or Apricot work best)
Instructions
1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Mix Wet Ingredients: In a medium mixing bowl, whisk together the softened butter (or oil), maple syrup, vanilla extract, and salt until smooth and creamy.
3. Add Dry Ingredients: Add the almond flour. Stir well with a spatula until a cohesive dough forms. It should be soft but hold together when pressed.
4. Shape: Scoop about 1 tablespoon of dough at a time and roll into smooth balls between your palms. Place them on the prepared baking sheet, spacing them 2 inches apart.
5. Indent: Using your thumb (or the back of a small measuring spoon), gently press a deep indentation into the center of each ball. If the edges crack, just gently smooth them back together with your fingers.
6. Fill: Spoon about ½ teaspoon of jam into each indentation. Do not overfill, or the jam might bubble over during baking.
7. Bake: Bake for 10–13 minutes, or until the bottoms are golden brown and the edges are just starting to turn color.
8. Cool (Crucial Step): Remove from the oven. The cookies will be very soft and fragile while hot. Let them cool completely on the baking sheet (at least 15-20 minutes) before moving them. They will firm up as they cool.
Notes
Almond Flour: You must use ‘superfine blanched’ almond flour for the correct texture. Almond meal (which contains skins) will make the cookies gritty and dry.
Vegan Option: Use solid coconut oil instead of butter. The cookies will be slightly crisper but delicious.
Jam Tip: Stir your jam in a small bowl before filling to loosen it up. Seedless jams often look the prettiest.
Storage: Store in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9
- Sodium: 45
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 2
- Protein: 3
- Cholesterol: 10