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.