These mini almond flour thumbprint cookies are tender, buttery, and just a little chewy the perfect gluten-free cookie that feels both wholesome and special. With a tiny pool of jam in the center, they look adorable on any cookie tray. I’ll guide you gently so each cookie keeps its shape and bakes up beautifully golden.
Ingredients
- 1½ cups almond flour
- 3 tbsp coconut oil or unsalted butter, softened
- 3 tbsp maple syrup or honey
- 1 tsp vanilla extract
- ¼ tsp salt
- ⅓ cup raspberry or strawberry jam
Optional swaps:
- Use almond extract instead of vanilla for a stronger almond flavor.
- Fill with lemon curd or chocolate spread for a fun twist.
Steps
- Mix the dough. Combine almond flour, coconut oil (or butter), maple syrup, vanilla, and salt. The dough will feel soft and a little sticky that’s perfect.
- Chill briefly. Refrigerate for 15 minutes so the cookies hold their shape.
- Form the minis. Scoop 1-inch balls and place on a lined baking sheet.
- Make the thumbprints. Gently press the center of each ball with your thumb or the end of a teaspoon. Smooth cracks with your fingers if they appear.
- Add the jam. Spoon a small amount of jam into each indentation just enough to fill without overflowing.
- Bake. Bake at 350°F for 10–12 minutes, until the edges turn slightly golden.
- Cool fully. Let them cool on the pan; almond flour cookies are fragile when warm.
Chef’s Tips
- Don’t skip chilling almond flour dough softens quickly.
- Use firm jam so it doesn’t spill out while baking.
- Watch the edges almond flour browns fast, so pull them once lightly golden.
Variations
- Nut-Free Version: Use sunflower seed flour and seed butter-based jam.
- Chocolate Center: Fill with a tiny spoonful of vegan chocolate ganache.
- Holiday Spice: Add a pinch of cinnamon or cardamom to the dough.