Almond Flour Thumbprint Cookies Recipe

Introduction

These Almond Flour Thumbprint Cookies are a delightful gluten-free treat with a tender, nutty base and a sweet apricot jam center. Perfectly golden and lightly crisp, they make a charming snack or gift for any occasion.

Ingredients

• 1 cup almond flour (super fine)
• 2 tablespoons golden brown sugar (packed)
• 1/8 teaspoon salt
• 2 1/2 tablespoons melted coconut oil (not hot)
• 1 tablespoon water
• 1 tablespoon apricot jam

Instructions

1. Step 1: Preheat the oven to 350° F and line a large baking sheet with parchment paper. Set aside.
2. Step 2: In a medium bowl, whisk together the almond flour, brown sugar, and salt, breaking up any lumps.
3. Step 3: Add the melted coconut oil and water, then gently knead the dough with your hands until smooth and uniform. If the dough cracks when flattened, add a teaspoon of water and knead again.
4. Step 4: Scoop the dough by tablespoons, roll into balls, and place evenly spaced on the prepared baking sheet. Lightly flatten each ball.
5. Step 5: Use the rounded back of a teaspoon or your thumb to create an indent in the center of each cookie. Dip the spoon in water if it sticks.
6. Step 6: Fill each indent with about ½ teaspoon of apricot jam, filling to the brim.
7. Step 7: Bake for 16 to 19 minutes, rotating the pan halfway through, until the cookies are deep golden but not dark.
8. Step 8: Remove from oven and let the cookies cool completely on a wire rack before serving.

Tips & Variations

• Use super fine almond flour for a smoother texture and better dough consistency.
• If your dough feels too dry, add water a teaspoon at a time until it holds together without cracking.
• Try different jam flavors like raspberry or strawberry for variety.
• For a hint of spice, add a pinch of cinnamon or vanilla extract to the dough.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them longer, refrigerate for up to 2 weeks. Reheat gently in a warm oven for a few minutes to restore softness if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Almond flour is essential for the texture and flavor of these cookies. Using regular flour will change the outcome significantly and may require additional adjustments.

What if I don’t have coconut oil?

You can substitute melted butter or another mild oil, but coconut oil adds a subtle flavor and firmness that works best in this recipe.

Almond Flour Thumbprint Cookies Recipe

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★★★★★

4.5 from 103 reviews

• Author: Lana
• Total Time: 26-29 minutes
• Yield: About 12 cookies 1x
• Diet: Gluten Free

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Description

Delightfully tender and naturally gluten-free almond flour thumbprint cookies filled with sweet apricot jam. These buttery, melt-in-your-mouth treats are easy to make, requiring only a handful of simple ingredients and perfect for a light dessert or snack.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup super fine almond flour
• 2 tablespoons packed golden brown sugar
• 1/8 teaspoon salt

Wet Ingredients

• 2 1/2 tablespoons melted coconut oil (not hot)
• 1 tablespoon water (plus extra as needed)
• 1 tablespoon apricot jam

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Instructions

1. Preheat and prepare: Preheat your oven to 350° F (175° C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Mix dry ingredients: In a medium bowl, whisk together the almond flour, golden brown sugar, and salt thoroughly, breaking up any lumps for an even mix.
3. Add wet ingredients and form dough: Pour in the melted coconut oil and water, then gently knead the mixture with your hands until a smooth, uniform dough forms. If the dough cracks when flattened, add up to 1 teaspoon more water and knead again until pliable.
4. Shape the cookies: Divide the dough into 1-tablespoon portions. Roll each into a ball, then lightly flatten them and place evenly spaced on the prepared baking sheet.
5. Create thumbprints: Use the rounded back of a teaspoon or your thumb to make an indent in the center of each cookie, moistening the spoon with water if it sticks to the dough.
6. Fill with jam: Spoon approximately 1/2 teaspoon of apricot jam into each indent, filling it to the brim.
7. Bake: Bake the cookies for 16 to 19 minutes, rotating the pan halfway through baking. Watch carefully to ensure they turn a deep golden color without becoming dark or burnt.
8. Cool: Remove from the oven and transfer the baking sheet to a wire rack to cool the cookies completely before serving.

Notes

• Ensure the almond flour is superfine for a smoother dough texture and better cookie consistency.
• If the dough feels dry, add water slowly to avoid over-wetting.
• Use parchment paper to prevent cookies from sticking and for easy removal.
• Do not overbake to maintain tender, not crunchy, cookies.
• For variation, try different jam flavors such as raspberry or strawberry.

• Prep Time: 10 minutes
• Cook Time: 16-19 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: almond flour cookies, thumbprint cookies, gluten free dessert, apricot jam cookies, easy baking recipe