Almond Flour Thumbprint Cookies: Gluten-Free Joy with Jam
Enjoy these Almond Flour Thumbprint Cookies, a delightful gluten-free treat filled with your favorite jam.
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Cookie scoop
Ingredients
For the Cookies
- 2 cups almond flour use blanched for a finer finish
- 1/3 cup maple syrup honey is a substitute
- 1/3 cup coconut oil ensure it's cooled slightly
- 1 teaspoon vanilla extract opt for pure for the best results
- 1 teaspoon almond extract just a few drops enhance flavor
- 1 teaspoon apple cider vinegar activates baking powder
- 1 teaspoon baking powder for cookies to rise
- 1/4 teaspoon salt balances sweetness
For the Jam Filling
- 1/3 cup raspberry jam can substitute with strawberry or chocolate spread
Instructions
How to Make Almond Flour Thumbprint Cookies
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, baking powder, and salt.
- In another bowl, whisk together cooled melted coconut oil, maple syrup, vanilla extract, almond extract, and apple cider vinegar.
- Gently pour the wet ingredients into the dry mix and stir until fully combined.
- Use a cookie scoop to portion out dough and roll into balls on the baking sheet.
- Press your thumb gently into each ball to create a well.
- Add about 1/2 teaspoon of jam into each thumbprint, avoiding overfilling.
- Bake for 12-14 minutes, until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Dust with powdered sugar before serving for extra sweetness. Store in an airtight container to maintain freshness.