Almond Flour Thumbprint Cookies

Name: Almond Flour Thumbprint Cookies
Prep time: 15 min
Cook time: 12 min
Yield: 12 serving
Ingredients: 1 cup finely ground almond flour; 3 Tablespoons ghee; 3 Tablespoons maple syrup; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 3 Tablespoons jam

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4.3

1,179 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Servings
12
Calories
102 kcal
Course
Baked Goods
Cuisine
American

Almond Flour Thumbprint Cookies

Odette Barnes

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These easy and healthy almond flour thumbprint cookies are made with just six simple ingredients. They're festive and perfect for the holidays.

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Ingredients

Servings

1 cup finely ground almond flour packed
3 Tablespoons ghee softened butter or vegan butter (I used Earth Balance)
3 Tablespoons maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 Tablespoons jam homemade or store-bought

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Instructions

Preheat 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 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.

Nutrition Information

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Serving 1cookie Calories 102kcal (5%) Carbohydrates 10g (3%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Sodium 73mg (3%) Fiber 1g (4%) Sugar 6g (12%)