Almond Flour Thumbprint Cookies

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These almond flour thumbprint cookies are soft textured and lightly sweetened with pure maple syrup and a homemade blueberry jam! They’re the perfect size and texture for little hands and a treat the whole family will love!

Almond flour thumbprint cookies.

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!

If you love these cookies, you’ll also love the 4-ingredient peanut butter cookie sandwiches and these ginger spiced almond flour cookies as well!

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 blueberries, chia seeds, and lemon juice for a homemade blueberry jam for the filling, but you may use any store-bought jarred jam or filling of choice!

See the recipe card below for full information on ingredients and quantities.

Ingredient Substitutions & Additions

  • 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!

Step By Step Instructions

Steps to make almond flour thumbprint cookies.

STEP 1: Stir together the almond flour and baking powder until combined. Add in the butter, maple syrup, and vanilla (Image 1).

STEP 2: Mix the ingredients until combined to form a dough (Images 2 & 3). The dough may seem crumbly at first, but keep mixing (using your hands as needed) until the dough comes together.

STEP 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 (Image 4).

Steps to make almond flour thumbprint cookies.

STEP 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 (Image 5).

STEP 5: Pour 1/2 teaspoon of jam into the indentation in the dough to fill each hole (Image 6).

STEP 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.

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.

Tips For Success

  • 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!

Recipe FAQs

What is the texture of these cookies?

These cookies are soft-textured and chewy. They will seem soft when they come out of the oven but will firm up as they cool.

Can I use a different flour besides almond flour for these cookies?

Unfortunately, only almond flour works for this specific cookie recipe. If you’re looking for a simple-to-make nut-free cookie recipe, try out these banana coconut cookies!

If you tried these Almond Flour Thumbprint Cookies please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

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Almond flour thumbprint cookies.
5 from 6 votes

Almond Flour Thumbprint Cookies

These almond flour thumbprint cookies are soft textured and lightly sweetened with pure maple syrup and a homemade blueberry jam!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 11 cookies

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 1/2 teaspoon measuring spoon (or your thumb), press down into the center of each dough circle to form an indentation for the jam.
  • Pour 1/2 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: 109.51kcal, Carbohydrates: 8.84g, Protein: 2.74g, Fat: 8.38g, Saturated Fat: 1.75g, Polyunsaturated Fat: 0.09g, Monounsaturated Fat: 0.54g, Trans Fat: 0.08g, Cholesterol: 5.47mg, Sodium: 26.35mg, Potassium: 13.76mg, Fiber: 1.52g, Sugar: 5.22g, Vitamin A: 63.61IU, Calcium: 37.27mg, Iron: 0.52mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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Recipe Rating




6 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!