Almond Thumbprint Cookies
These almond thumbprint cookies are a classic holiday treat with a healthy twist. They contain just 6 ingredients and homemade jam makes them extra special. With a crumbly, soft base and a sweet berry filling, they are insanely addictive and delicious!
Servings: 20 cookies
Calories: 109kcal
Ingredients
For the cookies:
- 2 cups almond flour
- 5 tablespoons white almond butter - or cashews butter
- 6 tablespoons maple syrup
- 1/2 teaspoon vanilla powder - or 1/2 teaspoon vanilla extract
For the jam (homemade):
- 1 cup frozen berries
- 2 tablespoons maple syrup
For the jam (store-bought):
- 1/3 cup berry jam
Instructions
Make the jam:
- If making your own jam, place the frozen berries and maple syrup in a small saucepan and bring to medium heat. Once bubbling, reduce the heat slightly and keep stirring while mashing the fruit using a wooden spoon. Continue cooking for 10-12 minutes, occasionally mashing the fruit to combine, until you reach a jam-like consistency. Then set aside, and let it cool while you prepare the cookies.
Make the cookies:
- Preheat the oven to 320F (160C).
- Line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour, almond butter, maple syrup, and vanilla until it all comes together into a soft dough ball.
- Divide the dough into 20 equally-sized pieces. Roll each piece into a-1 inch ball. Place onto the baking sheet, flatten each ball down slightly with the palm of your hand, then press a thumbprint into the center of each ball, 1/2” deep. Fill each cookie with 1/2 teaspoon of berry jam or enough to fill the hole.
- Bake the cookies for 10-12 minutes or until the edges begin to turn golden. The cookies themselves will still be quite pale.
- Remove from the oven and let the cookies cool on a cooling rack before enjoying them.
Notes
Use storebought jam: Although making the homemade jam is super simple, you can also use storebought jam to save you time. Try and buy a jam that has little sugar, to keep these cookies healthy.
Other filling ideas: You can use any jam in the center (raspberry jam, strawberry jam, apricot, etc.). Or skip the jam, and fill the cookies with a chocolate ganache or lemon curd as a refreshing alternative.
How to store: Once the cookies are completely cooled, you can keep them in an airtight container at room temperature for up to a week. You can also freeze them for up to a month by placing them in an airtight container and dividing each layer with parchment paper.
*Nutrition information is a rough estimate per cookie.
Nutrition
Calories: 109kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Sugar: 5g