Delicious Almond Flour Thumbprint Cookies Your Family Will Love
Enjoy these Almond Flour Thumbprint Cookies, a gluten-free treat with a sweet jam center that everyone will love.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Cookie scoop
- Measuring cups
- Measuring spoons
Ingredients
For the Cookie Dough
- 1/2 cup Maple Syrup Can substitute with honey or agave syrup.
- 2 cups Almond Flour Use only blanched almond flour.
- 1 tsp Vanilla Extract Aim for pure extract for best flavor.
- 1 tsp Apple Cider Vinegar Can omit if absent.
- 1/4 tsp Salt Essential for flavor balance.
- 1/2 tsp Almond Extract Can be reduced or omitted.
- 1 tsp Baking Powder Ensure freshness for best results.
- 1/4 cup Coconut Oil Must be cooled slightly before mixing.
For the Filling
- 1/2 tsp Jam (Raspberry or Other) Any fruit jam or chocolate spread is acceptable.
Instructions
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the almond flour, baking powder, and salt together in a bowl.
- Whisk together the cooled melted coconut oil, maple syrup, vanilla extract, almond extract, and apple cider vinegar in a separate bowl.
- Combine the wet and dry ingredients to form a dough that holds together but feels slightly moist.
- Scoop the dough using a cookie scoop, forming 1-inch balls.
- Space the dough balls on the prepared baking sheet, gently pressing your thumb into each to make a small well for the jam.
- Fill each well with about 1/2 teaspoon of jam.
- Bake for 12-14 minutes until the edges turn golden and the centers are slightly underbaked.
- Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
For best freshness, store in an airtight container. Optionally, drizzle with melted dark chocolate before serving.