Almond Flour Thumbprint Cookies (Vegan)
These Almond Flour Thumbprint Cookies are the easiest and most delicious cookies! A classic shortbread cookie is filled with sweet jam. They only take 25 minutes from start to finish!
I made Thumbprint Cookies with my grandmother for every holiday growing up. They are just as great for Christmas as they are Valentine’s Day, Fourth of July, Easter and Mother’s Day. Nowadays, these incredibly easy cookies make an appearance on the regular!
Why This Recipe Works
This super simple recipe is foolproof. Here is why I’m singing the praises of these Almond Flour Thumbprint Cookies:
- These thumbprint cookies are made with only a few pantry ingredients.
- The dough is all mixed together in one bowl at the same time. No fancy directions or weird ingredients!
- Any type of jam or jelly works! I especially love my Sugar Free raspberry jelly, but feel free to use blueberry, strawberry or grape.
- Almond flour is a versatile and delicious Paleo baking flour. It’s not as complicated as other gluten free flours!
First, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Mix all cookie ingredients together.
Then, form into 12 equal sized balls of dough.
Use the back of a teaspoon or your thumb to slightly press down into each cookie. Note: if cookies “crack” along the edges (as seen below), just wet your finger and repair them before baking.
Spoon jam into center of cookies. Fill almost to the top.
Bake for 13 to 14 minutes or until cookies are slightly golden. Finally, remove from oven and cool.
Frequently Asked Questions (FAQs)
How does almond flour affect cookies?
Almond flour is a common Paleo and gluten free baking flour. It is slightly nutty and much less absorbent than wheat flour. See below for how to bake with almond flour.
Can I substitute almond flour with regular flour or gluten free flour?
Unfortunately no. Almond flour is much less absorbent than regular flour. Substituting the same amount of wheat flour would lead to extremely dry cookies.
Do cookies with jam need to be refrigerated?
Cookies with jam do not have to be refrigerated. Store these cookies in an airtight container for up to 3 days. Store in fridge for up to 5 days.
Can you freeze thumbprint cookies with jam?
Yes! These Almond Flour Thumbprint cookies can be frozen. When eating, allow cookies to thaw for at least an hour or two at room temperature before eating.
Baking with Almond Flour
Almond flour is a healthy and delicious Paleo and gluten free flour for baking. Here is why it’s my favorite flour:
- Almond flour is significantly healthier than wheat flour or gluten free 1 to 1 flour.
- It has a slightly nutty taste to it.
- Since it’s much less absorbent than other flours, baked goods do not turn out dry.
- See my Guide to Gluten Free Flours and Gluten Free Baking for more information about baking with almond flour!
- If dough is too sticky or runny, add 1 tablespoon of almond flour at a time until a dough is achieved. See picture above for the texture of the dough.
- Use the back of a teaspoon to press into balls of dough. If needed, spray back of teaspoon with a little nonstick spray
- Do not overfill the cookies before baking. The jam will spread too much.
- If cookies “crack” along the edges (as seen above), just wet your finger and repair them before baking.
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Get the Recipe: Almond Flour Thumbprint Cookies (Vegan)
- First, preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- In a mixing bowl, combine all ingredients except jam. Stir to combine.
- Once a dough forms, use hands to roll dough into 12 equal sized balls. Balls of dough will be about 1 inch in diameter.
- Use your thumb or the back of a teaspoon to lightly press down in the middle of each ball of dough.
- Next, scoop a small amount (about a teaspoon) of jam into the center of each cookie. Fill almost to the top.
- Bake for 13 to 14 minutes or until cookies have turned slightly godlen.
- Then, remove from oven and cool on baking sheet. After 3 minutes, remove cookies to a cooling rack to finish cooling.
- Once cooled, feel free to add more jam into the center of each cookie as desired.
- If dough is too sticky or runny, add more almond flour 1 tablespoon at a time until dough is workable.
- For a non Vegan option, replace melted coconut oil with melted butter or ghee.
- Fill jam almost to the tops of cookies before baking. Overfilling them will lead to a delicious but messy explosion.
- Honey can replace maple syrup for a non Vegan option.
- if cookies “crack” along the edges (as seen above), just wet your finger and repair them before baking.
- I recommend my raspberry jelly for these cookies!
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