Bob’s Red Mill Almond Flour is one of the six basic ingredients needed to make these quick and healthy thumbprint cookies. They are festive and ideal for the season.
I can’t believe December has already arrived! Halloween and Thanksgiving have been so much fun to celebrate with a young child, and I have no doubt that Hanukkah and Christmas will be just as thrilling, if not more! Now that Liv is one, she is able to fully appreciate everything and undoubtedly brings a new level of joy to everything.
It’s December already—I can’t believe it! With a young child, it has been so much joy to celebrate previous holidays like Halloween and Thanksgiving, and I am sure Hanukkah and Christmas will be just as thrilling, if not more! Being one now, Liv notices everything and undoubtedly brings a new level of excitement to everything.
Nobody will notice that these cookies are produced with only 6 ingredients and are grain- and gluten-free. I’m serious!
The shortbread cookies are based on my recipe for crescent cookies with almond flour, with the exception of the delicious jam center. The outcome is a rich, chewy, festive biscuit that will be enjoyed by everybody.
Thumbprint Cookie Ingredients & Substitutions
The ingredients you’ll need to make these cookies are listed below, along with some suggestions for replacements.
- Almond flour: Because it is blanched and has a very fine grind, I suggest buying Bob’s Red Mill Almond Flour. Suitable for cookies! Since these were created expressly for almond flour, I wouldn’t advise using another type of flour.
- I used ghee, but you can use organic butter, ghee, or vegan butter. Just make sure your butter is soft, and if you want your cookies to be vegan, use vegan butter.
- Maple syrup: Maple syrup gives these cookies the ideal amount of moisture and sweetness. Although I haven’t tried it, I believe honey would work as a substitute. Use a no-sugar option like monk fruit maple if you’re looking for a low-sugar or keto solution.
- Any type of jam would work for this recipe, including homemade fig jam or chia jam. I used store-bought raspberry jam and orange marmalade.
Why Almond Flour?
Thanks to almond flour, these cookies are free of grains and gluten, and they have the perfect texture. A perfect chew with a hint of crunch… Do I need to say anything else? For these, Bob’s Red Mill Almond Flour is ideal since it has been blanched (the skins removed) and crushed to an incredibly fine consistency.
How to Make Thumbprint Cookies
Dough preparation: In a small bowl, combine the almond flour, softened butter, maple syrup, vanilla essence, and salt and stir until a dough forms. At first, it could seem a touch dry, but keep mixing!
Scoop the dough and roll each piece into a ball, using a tablespoon to measure out the dough. On a baking sheet lined with parchment paper, put the dough ball. Make a thumbprint in the center of each cookie with your thumb. To the indentation, add jam measuring 1/2–1 teaspoon.
Bake – Bake cookies for 10 to 12 minutes at 350°F, or until the bottoms begin to turn a pale golden brown. The cookies should be taken out of the oven and allowed to cool for 10 minutes on the baking sheet. Before serving, transfer to a wire rack to finish cooling.
How to Store These Cookies
These cookies can be kept in your refrigerator for up to a week in an airtight container after completely cooling on a wire rack. Cookies should be stacked between sheets of parchment paper and frozen for up to three months in an airtight container.
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Thumbprint Cookies with Almond Flour
Only six basic ingredients are required to make these quick and nutritious thumbprint cookies made with almond flour. They are festive and ideal for the season.
- Preheat the oven to 350°F.
- Line a baking sheet: Line a baking sheet with parchment paper or use an un-greased baking stone.
- Mix dough: Mix almond flour, softened butter, maple syrup, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing.
- Scoop and roll dough: Use a tablespoon to measure out dough and roll each into a ball. Place the ball of dough on your prepared baking sheet and use your thumb or finger to create a thumbprint in the middle of each cookie. Add 1/2-1 teaspoon of jam to the indentation.
- Bake cookies: Bake the cookies for 10-12 minutes, until they start to turn golden brown on the bottom.
- Cool and enjoy: Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.
- To store Store cookies in an airtight container in your refrigerator for up to 1 week or in an airtight container in the freezer (layered with parchment paper) for up to 3 months.