Almond Flour Thumbprint Cookies
These almond flour thumbprint cookies are chewy in the middle, crispy around the edges, and naturally gluten-free. Made with melted butter and sweetened with maple syrup, they come together in minutes and bake up with a rich almond aroma—perfect for filling with your favorite jam.
Why you’ll love this recipe:
- They taste like amaretti cookies with jam – a deep almond flavor, naturally chewy centers, and crispy edges similar to Italian amaretti cookies, but with a fruity jam finish.
- Richer flavor with fewer ingredients – almond flour, melted butter, and maple syrup create a complex, bakery-quality taste without eggs, refined sugar, or flour blends.
- Better texture than traditional thumbprints – no dry, crumbly shortbread here; these cookies stay tender and soft even days after baking.
If you are looking for more almond flour recipes, try my Soft & Chewy Amaretti Cookies, Petite Financier Cakes, and Orange Almond Cake.
Ingredients you’ll need:
- Almond flour: Provides structure, moisture, and a naturally chewy texture while giving the cookies their signature nutty, amaretti-like flavor.
- Unsalted butter (melted): Adds richness and helps create crisp edges with soft, tender centers.
- Pure maple syrup: Sweetens the cookies while adding moisture and a subtle caramel-like depth that pairs beautifully with the almond flavor.
- Vanilla extract: Rounds out the flavors and enhances the sweetness without overpowering the almond.
- Almond extract: Intensifies the almond flavor, giving these cookies their classic amaretti-style aroma and taste.
- Salt: Balances the sweetness and sharpens the nutty flavors.
- Jam: Adds a bright, fruity contrast that cuts through the richness of the cookie base.
How to make almond flour thumbprint cookies:
(The full written and printable recipe is further below.)
Step #1) Mix everything together, except the jam, until well combined.
Step #2) Scoop the dough using a small cookie scoop or a 1 Tbsp. measuring spoon. Roll into balls and make an indent in each using a 1/2 tsp. measuring spoon.
Step #3) Fill the indents with jam using the same 1/2 tsp. measuring spoon.
Step #4) Bake at 350F for 12-14 minutes or until the edges are golden brown.
🌟 Expert tips:
- Use fine almond flour, not almond meal, for the best texture.
- If the dough feels too soft, chill it for 10 minutes before shaping.
- Warm thicker jams slightly so they’re easier to spoon into the centers.
- Bake until the edges are golden brown and let the cookies cool completely on the pan.
Delicious variations:
- 🍊Citrus almond: Add 1 teaspoon orange or lemon zest to the dough for a vibrant depth of flavor.
- 🪵 Spiced almond: Add 1/2 teaspoon cinnamon or cardamom to the dough and pair with cranberry sauce or plum jam for a warm, holiday vibe.
- 🍫 Chocolate almond: Replace 2 tablespoons of the almond flour with unsweetened cocoa powder for a rich chocolate cookie base, then fill with cherry or raspberry jam.
Storing & freezing instructions:
Storing – Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days.
Freezing – Freeze baked cookies in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Recipe FAQs:
Yes, honey works, but the cookies will be slightly sweeter and darker.
Yes, cover and store the dough in the fridge and bring to room temperature before rolling and baking.
Warm dough or overly runny jam can cause spreading. Chill the dough briefly before rolling and use thicker jam.
If you’ve tried this Almond Flour Thumbprint Cookie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Almond Flour Thumbprint Cookies
Ingredients
- 2¼ cups almond flour
- ¼ cup butter, melted and cooled
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¼ tsp salt
- ¼ cup jam of choice
Instructions
- Preheat oven to 350F and line 2 baking sheets with parchment paper.2¼ cups almond flour, ¼ cup butter, ¼ cup maple syrup, 1 tsp vanilla extract, ½ tsp almond extract, ¼ tsp salt
- Mix all the ingredients together, except the jam, until well combined.
- Scoop the dough using a small cookie scoop or a 1 Tbsp. measuring spoon.
- Roll the dough into balls and make an indent in each using a 1/2 tsp. measuring. Fill the indents with jam using the same 1/2 tsp. measuring spoon.¼ cup jam of choice
- Bake at 350F for 12-14 minutes or until the edges are golden brown. Let cool completely on the baking sheets.
Notes
Recipe adapted from Don’t Waste The Crumbs
