Almond Flour Thumbprint Cookies

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

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!

WHAT YOU’LL NEED

Here is what you’ll need to make these 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!

PROCESS

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 1/2 teaspoon measuring spoon (or your thumb), press down into the center of each dough circle to form an indentation for the jam.
5. Pour 1/2 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.

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.

SUBSTITUTIONS

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

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!

You may also like:

• Lemon Cookies
• Peanut Butter and Banana Cookies
• Coconut Cookies