These almond flour thumbprint cookies are soft textured and lightly sweetened with pure maple syrup and a homemade blueberry jam!

Almond flour thumbprint cookies.

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Thumbprint cookies are perfect for the holiday season and can be enjoyed all year round. These cookies are made with only a few simple ingredients and come together in one bowl. I used a homemade blueberry jam for the filling, but you can feel free to use any jarred jam or filling of choice!

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What You'll Need

Here is what you’ll need to make these almond flour thumbprint cookies:

Ingredients to make almond flour thumbprint cookies.
  • Almond Flour: The base ingredient for these cookies. I always use the Kirkland brand blanched almond flour!
  • Butter: Added fat to help make the cookies more soft and tender. Make sure to use softened or cooled melted butter.
  • Maple Syrup: The main source of sweetness for these cookies.
  • Vanilla Extract: For added flavor in the cookies.
  • Baking Powder: Leavening agent to help the cookies rise.
  • Jam: I used a homemade blueberry jam for the filling, but you may use any store-bought jarred jam or filling of choice!

Step By Step Instructions

  1. Stir together the almond flour and baking powder until combined.
  2. Add in the butter, maple syrup, and vanilla and mix until combined. The dough may seem crumbly at first, but keep mixing (using your hands as needed) until the dough comes together.
  3. Scoop out tablespoon-sized portions from the dough and roll each piece into a ball. Place these small balls on a parchment paper-lined pan.
  4. Using a ½ teaspoon measuring spoon (or your thumb), press down into the center of each dough circle to form an indentation for the jam.
  5. Pour ½ teaspoon of jam into the indentation in the dough to fill each hole.
  6. Bake the cookies at 350 degrees F for 10 minutes, or until the edges are slightly brown. Let the cookies cool completely before serving.
Steps to make almond flour thumbprint cookies.

Ingredient Substitutions

  • Butter: The butter may be replaced with a mild-tasting oil like coconut oil.
  • Blueberry Jam: I used blueberry jam for these cookies, but you can use any fruit-flavored jam or filling of choice!
Almond flour thumbprint cookies served with fruits.

Storage Instructions

Once cooled, store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To freeze, store in a freezer-safe Ziploc bag with parchment paper lined between each cookie to prevent sticking for up to 3 months.

Almond flour thumbprint cookies.

Recipe Notes

  • Do not bake the cookies for more than 12 mins. They may appear light-colored but they will slightly darken as they cool.
  • These cookies are soft-textured and easy for little ones to chew.
  • This recipe makes 11 small cookies. Make sure to level out 1 tablespoon of dough in order to get 11 cookies.
  • I used a homemade blueberry jam, but you may use any type of jam or filling of your choice!
Almond flour thumbprint cookies served with fruits.

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📖 Recipe

Almond flour thumbprint cookies.

Almond Flour Thumbprint Cookies

These almond flour thumbprint cookies are soft textured and lightly sweetened with pure maple syrup and a homemade blueberry jam!
5 from 4 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 11 cookies
Author: Lily Payen

Ingredients 

  • 1 ¼ cup almond flour
  • ¼ tsp baking powder
  • 2 tbsp maple syrup
  • 2 tbsp butter, melted and cooled
  • ½ tsp vanilla extract
  • cup jam homemade or store-bought

Instructions

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Stir together the almond flour and baking powder until combined.
  • Add in the butter, maple syrup, and vanilla and mix until combined. The dough may seem crumbly at first, but keep mixing (using your hands as needed) until the dough comes together.
  • Scoop out tablespoon-sized portions from the dough and roll each piece into a ball. Place these small balls on a parchment paper-lined pan.
  • Using a ½ teaspoon measuring spoon (or your thumb), press down into the center of each dough circle to form an indentation for the jam.
  • Pour ½ teaspoon of jam into the indentation in the dough to fill each hole.
  • Bake the cookies at 350 degrees F for 10 minutes, or until the edges are slightly brown. Let the cookies cool completely before serving.

Notes

  • Do not bake the cookies for more than 12 mins. They may appear light-colored but they will slightly darken as they cool.
  • These cookies are soft-textured and easy for little ones to chew.
  • This recipe makes 11 small cookies. Make sure to level out 1 tablespoon of dough in order to get 11 cookies.
  • I used a homemade blueberry jam, but you may use any type of jam or filling of your choice!

Nutrition

Calories: 109.51kcalCarbohydrates: 8.84gProtein: 2.74gFat: 8.38gSaturated Fat: 1.75gPolyunsaturated Fat: 0.09gMonounsaturated Fat: 0.54gTrans Fat: 0.08gCholesterol: 5.47mgSodium: 26.35mgPotassium: 13.76mgFiber: 1.52gSugar: 5.22gVitamin A: 63.61IUCalcium: 37.27mgIron: 0.52mg
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Recipe Rating




3 Comments

  1. 5 stars
    So yummy! We had a few sugar free jams gifted to us for Christmas and I was looking for a thumbprint recipe. We loved the nutty flavor the almond flour gives it and it’s perfectly sweetened by the maple syrup. We can’t wait to make these again!