Almond Flour Thumbprint Cookies are made using only 4 ingredients. Vegan, gluten-free, flourless, dairy-free, and low-carb, they’re the perfect way to enjoy a guilt-free version of holiday thumbprint cookies.
We recently shared a super healthy yet irresistibly delicious almond flour shortbread cookie recipe made with just 3 ingredients. It quickly became one of our most popular 5-ingredient dessert recipes! Now, we’ve added a creative twist.
This version features the same simple 3-ingredient dough, but with a flavorful apricot jam filling, then baked to perfection. The result? A crisp, eggless cookie that’s buttery without any butter and delightfully not too sweet—simply irresistible!
Unlike the raspberry thumbprint cookies, which are filled with raspberry jam, I chose apricot jam for these gluten free thumbprint cookies. The combination of almonds and apricots makes a deliciously perfect pairing!
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Why you'll love it?
- Only 4 ingredients
- Flourless, healthy and guilt free
- No eggs or butter
- Vegan, low carb, gluten free and dairy free
How to make almond flour thumbprint cookies?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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👩🍳 Pro tip - The dough may crack when making the indent, as it doesn’t contain eggs or traditional flour. Simply pinch together any larger cracks to seal them.
Step 7 - Bake at 350 degrees until the edges are deep golden in color.
Recipe tips
- Use super fine almond flour
- Bake until the edges are a deep golden brown to achieve a perfectly crispy texture.
- Feel free to use raspberry, strawberry or blackberry jam/preserves instead of apricot jam.
- Overfilling the thumprints will result in the jam oozing around the edges when baking. We find that ¼ to ½ teaspoon jam is perfect for one tablespoon of cookie dough.
- Store the cookies in an airtight container for 2 to 3 days. While they may soften slightly after first day, they’ll still be delicious!
👩🍳 Should you fill thumbprint cookies before or after baking? If the cookies are filled with jam, like in this recipe, it’s best to add the filling before baking. However, for chocolate fillings such as ganache, they should be added after baking.
More healthy cookies recipes
Almond Flour Thumbprint Cookies
Ingredients
- 1 cup almond flour super fine
- 2 tablespoon golden brown sugar packed
- ⅛ teaspoon salt
- 2 ½ tablespoons melted coconut oil not hot
- 1 tablespoon water
- 1 tablespoon apricot jam
Instructions
- Preheat oven to 350° F and line a large baking sheet with parchment paper and set aside.
- Add almond flour, brown sugar and salt into a medium bowl and whisk to combine, making sure to break any lumps.
- Add the coconut oil and water, and mix using your hands to gently knead the dough, applying light pressure to create a smooth, uniform ball. Perform a test - Roll about a tablespoon of dough into a ball, then gently flatten it. If the dough cracks, add about one teaspoon of water, and knead the dough until smooth.
- Scoop dough into 1 tablespoon measure balls and roll into a ball and flatten them lightly. Place on the prepared baking sheet spacing evenly.
- Use the rounded back of a teaspoon (or your thumb) to gently create an indent in the center of each cookie. If the spoon sticks, dip it lightly in water—just enough to moisten it, but not soak it.
- Spoon about ½ teaspoon jam into each indent filling to the brim.
- Bake cookies for 16 to 19 minutes (rotating pan halfway through baking), until the cookies are deep golden in color. (Don't let them get dark in color)
- Place pan on a wire rack to cool completely.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
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