These almond flour thumbprint cookies are moist, soft, and buttery. The jam-filled treats are perfect on any day to satisfy the craving without a crash. You will only need six ingredients to make them!
These almond flour thumbprint cookies are naturally gluten-free
They are made with only a few wholesome ingredients
This recipe uses unrefined coconut sugar instead of white sugar
Key Ingredients
How to Make Almond Flour Thumbprint Cookies
Step 1. Gather the ingredients—Preheat the oven to 375F degrees. In a small saucepan, melt the butter on low heat. Whisk eggs in the small bowl. Add dry ingredients in the large mixing bowl, and combine.
Step 2. Combine everything. In the large mixing bowl, add butter, whisked eggs, mix well.
Step 3. Start making cookies—line the baking pan with parchment paper. Use a cookie dough scoop or large tablespoon to scoop 20 evenly shaped balls. Roll in the palm of your hands, lay on the baking pan, and press with your thumb to make a “nest” shape.
Step 4. Fill each cookie with jam—approximately 3/4 to 1 teaspoon of jam in each cookie.
Step 5. Bake for 12 minutes till slightly golden. Let it cool before storing.
Recipe Tips
Use the “thick” jam variety, not the runny kind.
Use a cookie scoop to help with the shape of the cookies, and keep them all the same size.
Bake till slightly golden.
Cookies will still be soft; let it cool before eating so cookies can harden and hold their shape.
Use parchment paper for easier clean-up.
Store in an air-tight container.
To make these cookies completely refined-sugar-free, use jam sweetened with fruit juice.
Cookies variations: try making them with different jam varieties, and add some hemp hearts or chia seeds in a jam for a nutty texture. Add some spices to the cookie dough: cinnamon, nutmeg, pumpkin spice, and cacao powder for a chocolate flavor.
These almond flour thumbprint cookies are moist, soft, and buttery. The jam-filled treats are perfect on any day to satisfy the craving without a crash.
Gather the ingredients—Preheat the oven to 375F degrees.
Prep butter and egg. In a small saucepan, melt the butter on low heat. In a small bowl, whisk the egg.
Mix everything. In the large mixing bowl, add coconut flour, almond flour, sugar. Mix dry ingredients. Add butter, combine. Add the egg, mix well.
Start making cookies. Line baking pan with parchment paper. Since these are gluten-free, the texture will be more crumbly. Use cookie dough scoop or large tablespoon to scoop 12 evenly-shaped balls. Press in your hands to keep them tight and make a “nest” shape in each cookie with a thumb. Arrange on the baking sheet and fill with jam—approximately 3/4 to 1 teaspoon of jam in each cookie.
Bake for 12 minutes till slightly golden. Let it cool.
Notes
This recipe makes 20 thumbprint cookies.Use “thick” jam variety, not the runny kind.Use a cookie scoop to help with the shape of the cookies and keep them all the same size.Bake till slightly golden.Cookies will still be soft, let them cool before eating so cookies can harden and hold the shape.Use parchment paper for easier clean-up.Store in an air-tight container.To make these cookies completely refined-sugar-free, use jam sweetened with fruit juice.Cookies variations: try making them with different jam varieties, add some hemp hearts or chia seeds in a jam for a nutty texture. Add some spices to the cookie dough: cinnamon, nutmeg, pumpkin spice, cacao powder for a chocolate flavor.
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document her recipes and share home cooking tips. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!
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Hi there, I’m Natalia. I’m so glad you stopped by! Here you’ll find the most useful cooking tips and answers to food questions. I focus on creating simple recipes and making sure they are extra flavorful and worthy of your time! Browse our step-by-step recipes and explore new flavors!
