Almond Flour Thumbprint Cookies

Print Recipe

These almond flour thumbprint cookies are chewy in the middle, crispy around the edges, and naturally gluten-free.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 96

Author Lily Ernst

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

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. Please note that the cookies get soft after a day or two due to the natural oil from the almond flour.

Nutrition