Get the Recipe: Almond Flour Thumbprint Cookies (Vegan)
These Almond Flour Thumbprint Cookies are incredibly easy and so fun! They are a shortbread cookie filled with jam. These Vegan thumbprint cookies are easy, healthy and delicious!
Ingredients
- 2 cups almond flour
- 3 tbsp pure maple syrup
- 1/4 cup coconut oil, melted
- 1/2 tsp baking soda
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1/4 cup jam
Instructions
- 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.
Notes
- 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!
Calories: 177kcal, Carbohydrates: 12g, Protein: 4g, Fat: 14g, Saturated Fat: 5g, Sodium: 48mg, Potassium: 18mg, Fiber: 2g, Sugar: 7g, Vitamin C: 1mg, Calcium: 46mg, Iron: 1mg