Almond Flour Thumbprint Cookies (vegan, gluten-free, refined sugar free)
These almond flour thumbprint cookies are soft, chewy, tender, and so tasty. They are super easy to make and such a crowd pleaser. The almond flour based shortbread cookie is my favorite part. It adds a slight nutty flavor that I absolutely love.
This is a healthier thumbprint cookie made with wholesome and simple ingredients. You probably already have all the ingredients for these cookies in your pantry. These cookies are refined sugar free, gluten-free, and vegan. You can use whatever jam you like for the centers too.
If you need a quick cookie recipe for your holiday festivities, these almond flour thumbprints are perfect! They come together quick, are healthy, and taste amazing. Tag me @nutsaboutgreens on Instagram if you make them!
Almond Flour Thumbprint Cookies (vegan, gluten-free, refined sugar free)
Ingredients
- 2 cup almond flour
- 1/4 tsp sea salt
- 1/4 tsp baking powder
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1/4 cup your choice of jam
Instructions
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper or a silicone mat.
- In a large bowl, add the almond flour, salt, and baking powder. Stir until well combined.
- Add the coconut oil, maple syrup, vanilla extract, and almond extract. Stir until well combined and until dough forms.
- Scoop about 1.5 Tbsp of dough and roll into a ball and place on the cookie sheet. You will get about 12 balls. Then use your thumb or back of a teaspoon and gently press down in the center of each ball. Scoop about 1/2-1 tsp of jam into each center of the cookies. Fill almost to the top.
- Bake cookies for 13-15 minutes or until cookies are slightly golden. Remove and let the cookies cool on the baking sheet for 10 minutes. Transfer cookies to a cooling rack to cool completely. Add more jam to the centers if needed. Enjoy!
