Almond Flour Thumbprint Cookies (Paleo & Gluten Free)
Almond Flour Thumbprint Cookies
Looking for a delicious gluten free cookie recipe? These almond flour thumbprint cookies are perfect for anyone with a gluten intolerance or anyone looking for a delicious, grain free cookie option.
The almond flour provides a lovely nutty flavor and a soft, crumbly texture that is reminiscent of traditional thumbprint cookies. Plus they are easy to make!
I originally shared this recipe as a guest post on Homemade Mommy’s site. I met Lindsey, author of Homemade Mommy, through our blogging network. I made these cute Paleo thumbprint cookies to share with her audience.
This recipe also includes a quick homemade blueberry jam that takes less than 15 minutes. You can use any kind of fruit to make this jam.
Healthy Thumbprint Cookies
You can make these thumbprint cookies with almond flour any time of the year but they are especially perfect around the holidays. They are great for holiday cookie exchanges or any time you want to enjoy a delicious treat.
Grain Free Thumbprint Cookies: Some varieties to try
Thumbprint cookies are so versatile. You can fill these healthy jam cookies with any jam or filling you like.
I suggest trying these thumbprint fillings:
- Chocolate
- Apricot jam
- Raspberry jam
- Strawberry jam
- Lemon curd
- Cream cheese
- Peanut butter
Paleo Jam Recipe
You can use any kind of fruit to make this easy Paleo jam recipe. The fruit can be fresh or frozen. This jam recipe is perfect for use in any paleo cookies or smearing on some Paleo bread or bagels.
Recipe
- 3/4 cups of fresh or frozen blueberries (or preferred type of berry in season)
- 1 tbsp arrowroot powder
- 1 tbsp raw honey
- 1/2 tsp lemon juice
- *add 2 tbsp of water if fresh fruit is used
How to Make Paleo Jam
Place all ingredients in a medium-sized pot.
Heat over low heat, stirring often. You can mash the blueberries if they are fresh.
Remove from heat when the mixture has the same thickness as pie filling.
Almond Flour Thumbprint Cookies Ingredients
- a few eggs
- vanilla extract
- extra virgin coconut oil
- salt
- some coconut palm sugar
- almond flour
- baking soda
How to make Paleo Thumbprint Cookies
Heat your oven to 350°F (177°C).
In a medium bowl, mix together the egg, vanilla, coconut oil, and salt.
Add the dry ingredients: coconut palm sugar, almond flour, and baking soda.
Line a cookie sheet with parchment paper. Using your hands roll the dough into small balls, roughly the size of a cherry. Place the balls on the baking sheet one inch apart and indent with your thumb. The dough is sticky so do this gently.
Place a small amount of the Paleo blueberry jam filling or your preferred jam into the middle of each indented cookie. The cookies will expand when baked.
Bake for 10 minutes or until golden.
How to Store Thumbprint Cookies
You can store thumbprint cookies in an airtight container in your freezer for up to 3 months. I suggest layering the cookies with wax paper to avoid them sticking together. You can also store the cookies in an airtight container in a cool place for up to a week.
Can I use another Sweetener instead of Coconut Palm Sugar?
Yes, you can use any sweetener instead of coconut palm sugar to make this recipe. Make sure the sweetener adds bulk to the recipe instead of using a few drops of stevia. You can use raw honey, cane sugar, monk fruit, erythritol, etc.
Can I make these Almond Flour Jam Cookies Egg Free?
I never tried an egg free version of this recipe. You can probably use an egg alternative like a chia seed egg, flax egg (which might not taste the best), banana, apple sauce, etc.
More Gluten Free Cookie Recipes
- Almond Flour Macadamia Nut Cookies
- Paleo Almond Butter Cookies
- Coconut Flour Chocolate Chip Banana Cookies
- Double Chocolate Chip Coconut Flour Cookies
- Chocolate Coconut Cookies
- Keto Peanut Butter Cookies
- Keto Brownie Cookies
- Paleo Strawberry Breakfast Cookies
- Cinnamon Heart Paleo Cookies
- Pumpkin Meringue Cookies
Almond Flour Thumbprint Cookies Recipe
Almond Flour Thumbprint Cookies
Ingredients
- 2 eggs
- 2 tbsp vanilla extract
- ¼ cup extra virgin coconut oil
- 1/8 tsp salt
- 1/3 cup coconut palm sugar
- 2 cup almond flour
- 1/2 tsp baking soda
- 1 recipe for Paleo Jam
Instructions
Heat the oven to 350°F (177°C).
In a medium bowl, mix together the egg, vanilla, coconut oil, and salt.
Add the coconut palm sugar, almond flour, and baking soda.
Line a cookie sheet with parchment paper. Using your hands roll the dough into small balls, roughly the size of a cherry. Place the balls on the baking sheet one inch apart and indent with your thumb. The dough is sticky so do this gently.
Place roughly 1 tsp of the blueberry jam filling into the middle of each indented cookie. The cookies will expand when baked.
Bake for 10 minutes.
Notes
Paleo Blueberry Jam Recipe is shared in the blog post. You can also use a store-bought jam instead.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
