Almond Flour Thumbprint Cookies

5 from 6 votes

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

Prep Time10

Cook Time10

Total Time20

Course: Dessert, Snack

Cuisine: American

Servings: cookies

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.

Do not bake the cookies for more than 12 mins. They may appear light-colored but they will slightly darken as they cool.

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!