Almond Flour Thumbprint Cookies
Delightful almond flour cookies with sweet jam centers, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup finely ground almond flour Gluten-free, adds creamy texture and sweetness.
- 3 tablespoons ghee Can substitute softened butter or vegan butter.
- 3 tablespoons maple syrup Natural sweetener providing moisture and caramel flavor.
- 1/2 teaspoon vanilla extract Enhances overall flavor profile.
- 1/4 teaspoon salt Balances sweetness.
Jam Filling
- 3 tablespoons jam Use homemade or store-bought jam.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or use an un-greased baking stone.
Dough Mixing
- In a small bowl, combine the almond flour, ghee, maple syrup, vanilla extract, and salt. Mix until a cohesive dough forms.
- If the dough seems dry, keep mixing until it comes together.
Shaping the Cookies
- Scoop a tablespoon of dough, roll it into a ball, and place on the prepared baking sheet.
- Use your thumb or finger to create an indentation in the center of each cookie.
Filling and Baking
- Spoon 1/2 to 1 teaspoon of jam into each indentation.
- Bake in the preheated oven for 10-12 minutes, or until the bottoms are golden brown.
Cooling
- Let the cookies cool on the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
For a crunchier cookie, increase baking time slightly. Add nuts or cinnamon for extra flavor. Use plant-based butter for a vegan option.