Almond Flour Thumbprint Cookies (GF, Paleo, Vegan)

Soft, filled with homemade jam Almond Flour Thumbprint Cookies  are the tastiest and easiest to make cookies ever. They’re made gluten-free, paleo, refined sugar-free and vegan. Plus, they’re made with minimal and healthy ingredients! You need to give these a try.

 Thumbprint cookies are one of my favorite varieties and they’re my “go to” when I crave something sweet. The best thing about these kind of cookies is that you can fill the centers with absolutely anything you’d like! These almond flour thumbprint cookies are made with healthier ingredients without compromising taste or texture!

I chose to make these cookies with almond flour, as it gives them a delicious nutty flavor, delicate texture, as well as makes them naturally gluten-free. For the sweetener I used non-gmo birch xylitol but feel free to substitute it with your sweetener of choice!

If you don’t have raspberries on hand, or simply don’t like them as much, go ahead and swap them for blueberries, strawberries, peaches etc. Check out these No-Bake Peach Thumbprints I made recently!

HOW TO MAKE ALMOND FLOUR THUMBPRINT COOKIES

The dough is very simple to prepare. Just simply mix up all the ingredients! Once you have that ready, roll the dough into balls (I used this cookie scooper) and use your thumb or back of a wooden spoon to form a well for the jam. The dough may crack a little when you press your thumb into it, but it’s nothing to worry about! Just simply smooth out some cracks with your fingers. Then bake the cookies for 8-10 minutes and let them cool off. When you remove it from the oven, the cookies will be very soft and fragile, but they will firm up once cooled down. Next step will be to fill each center with some jam and being very careful not to eat all of them at one sitting!

I hope you love these gluten-free almond flour thumbprint cookies! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.

Almond Flour Thumbprint Cookies (GF, Paleo, Vegan)

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Serves: 13 Prep Time: 15M

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 7 voted )

Ingredients

1 1/4 cup almond flour

1 large egg, room temperature

1/3 cup birch xylitol, coconut sugar or sweetener of choice

2 tbsp coconut oil

3/4 tsp pure vanilla extract

3/4 tsp baking soda

1 tsp apple cider vinegar

1/8 tsp pink himalayan salt

Raspberry Jam:

1 cup frozen or fresh raspberries

2 tsp maple syrup or sweetener of choice

1 tbsp chia seeds

 

Instructions

1.  First, make the raspberry jam or use the one you already have.
2.  Place raspberries on a small sauce pan, along with maple syrup. Warm over a medium-high heat until bubbling. Then lower heat and cook for a couple minutes, while stirring occasionally.
3. Turn off the heat and stir in chia seeds. Let it cool.
4. Preheat the oven to 350. Line a baking sheet with parchment paper.
5. In a standing mixer or a mixing bowl, combine egg and xylitol. Mix for one minute.
6. Add flour, oil, vanilla, soda and apple cider vinegar. Mix with spatula until incorporated and the dough forms.
7. Shape the dough into balls, using about 1.5-2 tbsp of dough for each.
8. Moisten your thumb with water and gently press into the center of each ball.
9. Bake for about 8-10 minutes or until lightly golden.
10. Let the cookies cool off. They will be very soft at first, so cool for a few minutes on the baking sheet and then remove to a wire rack to cool completely.
11. Once cool, fill each indentation with jam. Store in a room temperature for up to a day, then cover and refrigerate.

 

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