Delicious Almond Flour Thumbprint Cookies You’ll Crave!
These Almond Flour Thumbprint Cookies are gluten-free and deliciously sweet, filled with your favorite jam for a delightful treat.
Equipment
- - Mixing bowl
- - Baking sheet
- - Parchment paper
- - Cookie scoop
- Whisk
Ingredients
For the Dough
- 2 cups Almond Flour Blanched for finer texture
- 1/3 cup Maple Syrup Can substitute with honey or agave nectar
- 1/3 cup Coconut Oil Melt and cool before mixing
- 1 teaspoon Vanilla Extract Use pure vanilla for best flavor
- 1/2 teaspoon Almond Extract Optional but recommended
- 1 teaspoon Apple Cider Vinegar Aids in dough rise
- 1 teaspoon Baking Powder Ensure freshness for optimal rise
- 1/4 teaspoon Salt Balances sweetness
For the Jam Filling
- 1/2 teaspoon Jam (e.g., Raspberry) Use any favorite variety
Instructions
How to Make Almond Flour Thumbprint Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix together almond flour, baking powder, and salt in a large bowl.
- Whisk melted coconut oil, maple syrup, vanilla extract, almond extract, and apple cider vinegar in a separate bowl.
- Combine wet ingredients into the dry mixture and stir until a cohesive dough forms.
- Scoop the dough using a cookie scoop, forming balls about 1/2 to 1 tablespoon each.
- Space the dough balls 1 inch apart on the prepared baking sheet.
- Press a small well into each cookie with your thumb after 5 minutes of baking.
- Fill each well with about 1/2 teaspoon of jam.
- Bake for 12-14 minutes until the edges are golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Sprinkle powdered sugar on top before serving for an elegant finish.