Almond Flour Thumbprint Cookies
User Reviews
5
Almond Flour Thumbprint Cookies
Description
This recipe blends almond flour with melted coconut oil, maple syrup, vanilla and almond extracts, baking powder, and fine sea salt to create a sticky, thick dough. The dough is formed into balls spaced on parchment-lined baking sheets. Indentations are made with a thumb to hold a small spoonful of jam chosen by the baker before baking at 350°F for 12 to 15 minutes until the cookie edges turn golden.
The cookies are soft when removed from the oven but firm up during cooling on the sheet and after transferring to a wire rack. The almond flour base provides a moist crumb and subtle nutty flavor, while the jam centers add fruity sweetness and moistness.
These cookies make for a delicate, flavorful dessert or snack. The recipe yields about 18 cookies and notes that jam type and final count may vary. The cookies can be served once cooled entirely. They reflect updated recipe adjustments including the addition of baking powder for improved texture.
Ingredients
- 2 cups almond flour blanched
- ¼ cup coconut oil melted
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon baking powder
- ¼ teaspoon salt fine sea salt
- 3 tablespoons jam of choice
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper. In a large bowl, combine the almond flour, coconut oil, maple syrup, vanilla extract, almond extract, baking powder, and salt. Stir well, until the dough looks thick and slightly sticky.
- Use a tablespoon to scoop the dough then roll it between your hands to form a ball. Place the ball on the prepared baking sheet, and repeat with the remaining dough forming 18 balls. Arrange them about 2 inches apart on the baking sheet.
- Press your thumb into the center of each ball, creating an indentation. Add a ½ teaspoon of jam into the center of each cookie. Bake at 350ºF for 12 to 15 minutes, until the bottom edges of the cookie start to look golden.
- The cookies will feel very soft to the touch when you remove them from the oven, but they will firm up as they cool on the pan. Let them cool on the pan for at least 15 minutes, then transfer them to a wire rack to finish cooling completely. Serve the cookies right away, or store them in an airtight container in the fridge for up to 2 weeks.
Notes
- Estimated nutrition per cookie varies depending on jam choice and total cookie count.
- A homemade cherry jam alternative can be made by blending dried cherries, maple syrup, water, and chia seeds.
- Baking powder was added in a recent update to enhance the cookie texture; omit only if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 34mg | 1% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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