Almond Flour Thumbprint Cookies
Tender almond flour cookies with a glossy jam center, perfect for fall flavors and holiday gifting.
Ingredients
Dry Ingredients
- 2 cups blanched almond flour Make sure to measure correctly.
- 1/4 cup granulated sugar or coconut sugar Coconut sugar can provide a richer flavor.
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon Optional, for a fall flavor.
Wet Ingredients
- 1/4 cup softened unsalted butter
- 1 large egg Should be at room temperature.
- 1 teaspoon pure vanilla extract
Jam Filling
- 1/3 cup jam or fruit preserves Apricot, raspberry, or spiced cranberry work beautifully.
Instructions
Preheat and Prep
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients
- In a bowl, whisk together almond flour, sugar, salt, baking powder, and cinnamon.
Cream Wet Ingredients
- In a separate bowl, beat softened butter with egg and vanilla until smooth.
Combine to Form Dough
- Stir the dry mix into the wet until a soft, slightly sticky dough forms. Chill for 10–15 minutes if dough is too soft.
Shape and Press
- Roll dough into 1-inch balls and place 2 inches apart on the prepared sheet. Make a small well in the center of each ball.
Fill and Bake
- Spoon about 1/4 teaspoon of jam into each well. Bake for 10–12 minutes until the edges are lightly golden.
Cool and Enjoy
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. The jam will set as they cool.
Notes
For a chewier texture, refrigerate dough if too soft. Do not overfill the thumbprint to prevent overflow during baking.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 50mgFiber: 1gSugar: 3g
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