Eggless Gluten free Thumbprint Cookies made with Almond flour are naturally Vegan, Healthy, Flourless and Dairy Free! With endless filling options these make an ultimate Holiday or guilt free treat anytime.
End of Thanksgiving is generally the unofficial start of holiday season! (Check out this Candied Pecans with Brown Sugar) We shared an amazingly healthy yet incredibly delicious Almond cookies using almond flour made with only 3 ingredients. It has soon become one of the most popular recipes around here. So we have come up with a creative twist.
It is the same 3 ingredient dough, filled with apricot jam and then baked. It’s crisp, buttery without any butter and not too sweet – tastes irresistible!!
Due to the absence of gluten and eggs, these have a tendency to crack when baking and we love the rustic edges. However, if you prefer a more rounded biscuit, then chill the shaped dough (without jam filling) for about an hour, fill with jam and bake (might take an additional minute or two).
Traditional Thumbprint cookies are Danish butter cookies with a well or print “made with your thumb” in the center. They are also called “Hallongrotta.” in Swedish. Classic ones are usually filled raspberry jam.
Almond flour thumbprint cookies
- Only 4 ingredients
- Easy
- Guilt free
- Healthy
- No Eggs
- Vegan
- Gluten-free
- Dairy Free
- Mildly sweet
- Flourless
Main ingredients:
Almond flour – It is finely ground blanched almonds, found in all major grocery stores or Amazon. Make sure to use “Super Fine” and not almond meal.
Coconut oil – Use melted liquid coconut oil, but not hot.
Brown sugar – Golden brown sugar gave the perfect color and taste (check out more desserts made with brown sugar).
Jam – We used apricot jam.
Method
Make dough – Whisk almond flour, brown sugar and salt in a bowl. Mix coconut oil and water, mix with a rubber spatula. Dough should be firm, yet not crack when rolled into a ball. So adjust water accordingly.
Shape and Fill – Shape into a heaped tablespoon measure balls, flatten slightly, make an indent in the middle and fill with jam.
Bake – Bake at 350 degrees F for about 17 to 19 minutes, until deep golden brown. Cool completely.
More Holiday Recipes
Expert tips:
Use SUPER FINE almond flour
Dough consistency : To check for the right consistency, roll into a ball and flatten, if it cracks too much, then mix in more water.
If too soft – then cookies will expand when baking and loose its shape —->Add a touch more almond flour to firm up.
If too firm – then cookies will crack when shaping —–> Add a touch more water to soften.
Dough will crack when making an indent, since it is flourless and has no eggs. Gently pinch the bigger cracks together.
To make an indent – Use a wet 1/2 teaspoon measure (dip the bottom of the teaspoon in a small bowl filled with water) or use your thumb. We prefer the teaspoon method since it makes a more even rounded indent when compared to the thumb method.
Do not use almond meal – almond meal is much more coarser and also contains almond skin. So, the cookie texture and taste changes.
Do not use hot coconut oil – If your coconut oil is not liquidy, then melt in the microwave and cool to lukewarm before making cookie dough.
Deep golden brown – If the cookies are removed from oven earlier, then they will be softer in texture, also make sure that don’t get very dark.
Jam – We used apricot jam, but feel free to use raspberry, strawberry or blackberry jam/preserves.
Don’t overfill – 1/4 to 1/2 teaspoon jam is perfect for this size. Overfilling will result in the jam oozing around the edges when baking.
- Gluten free Chocolate Cake
- Lemon and Almond Shortbread
- Cookie Dough without Eggs
- Tasty Almond Flour Mug Cake
- Soft Almond Flour cake
- Almond Flour Pancakes without banana
- Fudgy Almond Flour Brownies
- Nutella Brownie Muffins
How to store cookies?
Cookies can be stored in a sealed air tight container for 2 to 3 days. It will tend to soften after that, but still taste delicious.
Can you freeze?
We do not recommend freezing the cookies since they are filled with jam.
If you want to keep apricot thumbprint cookies on hand, I recommend freezing the dough itself. You can make a double batch, and set aside some extra dough to freeze for later.
Tightly seal dough into a freezer bag. The dough will stay good for up to 3 months. Thaw at room temperature.
Variations:
Use your favorite Jam or preserves.
Make chocolate thumbprint cookies – Fill baked, cooled cookies with Nutella or chocolate ganache.
Frequently asked questions
If the cookies are filled with jam or preserves like this recipe then it should be filled before baking. However, chocolate fillings like ganache should be filled after baking.
The dough was too soft, which results in spreading when baked. There are two possible ways to avoid this:
1. Make sure that the dough is firm and not soft.
2. Chilling the dough, helps to solidify the coconut oil and results in the cookies holding their shape.
One cookie contains only 102 calories.
ready to be baked
More healthy baking: Air Fryer Baked Apples, Baked Oatmeal Cups, Chocolate Hummus, Baked Mangoes, Persimmon Bread, Baked oatmeal, Chocolate Avocado Muffins, Date and Nut Salami and Carrot Oatmeal Cookies.
More Cookies:
- Lemon cookies
- Chocolate Chip Cookie Dough with Almond Flour
- Cardamom cookies
- Chocolate Pinwheels
- Brown Sugar Shortbread Recipe
- Pecan Snowball Cookies
- Oatmeal Cookies with Chocolate Chips
- Cashew Nut Cookies
- Chocolate chip cookies —>made in air fryer
- Almond joy cookies
- Chocolate chip cookies without Butter —-> made with almond flour
More healthy treats using Almond Flour
- No Bake Brownie Balls
- Flourless Chocolate Muffins
- Black Sesame Cookies
- Chocolate Chip Cookie for One
- Gluten Free Apple Crisp
- Peanut Butter Cookies with Chocolate Chips No Flour
- Raw Almond Bites
- No Bake Almond Bars
- Almond Flour Banana Nut Muffins
Almond Flour Thumbprint Cookies - 4 Ingredients
Eggless Gluten free Thumbprint Cookies made with Almond flour are naturally Vegan, Healthy, Flourless and Dairy Free! With endless filling options these make an ultimate Holiday Treat or guilt free treat anytime.
Ingredients
- 2 cups (super fine) Almond flour
- 1/4 cup golden brown sugar, packed
- 1/8 teaspoon salt
- 1/4 cup plus 2 tablespoons melted coconut oil (not hot)
- 3 to 4 teaspoons water
- 2 tablespoons apricot jam
Instructions
1. Preheat oven to 350° F and line a large baking sheet with parchment paper and set aside.
2. Add almond flour, brown sugar and salt into a medium bowl and whisk to combine (making sure to break any lumps).
3. Add coconut oil and water (begin with 2 teaspoons) and stir with rubber spatula until the dough is thoroughly combined. Dough should be firm yet not crack when rolled into a ball (Adjust water accordingly).
If dough feels soft - cookies will expand when baking and loose it's shape ( if the dough feels soft, then mix in one or two tablespoons additional almond flour)
If dough feels too firm - then mix in a touch more water
4. Scoop up a heaped tablespoon measure dough, GENTLY roll into a smooth ball, flatten them slightly and place on the prepared baking sheet, spacing about an inch apart.
5. Using a 1/2 teaspoon measure (dip the bottom of the teaspoon in a bowl of water) and gently press into the middle of the cookie to make an indent (pinch the larger cracked edges back together with your fingertips). Alternatively, you can use your thumb to make an indent.
6. Spoon about 1/4 to 1/2 teaspoon apricot jam in the middle.
7. 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
Use SUPER FINE almond flour
Do not use hot coconut oil – If your coconut oil is not liquidy, then melt in the microwave and cool to lukewarm before making cookie dough.
Dough consistency : To check for the right consistency, roll into a ball and flatten, if it cracks too much, then mix in more water.
If too soft – then cookies will expand when baking and loose its shape —->Add a touch more almond flour to firm up.
If too firm – then cookies will crack when shaping —–> Add a touch more water to soften.
Dough will crack when making an indent, since it is flourless and has no eggs. Gently pinch the bigger cracks together.
To make an indent – Use a wet 1/2 teaspoon measure (dip the bottom of the teaspoon in a small bowl filled with water) or use your thumb. We prefer the teaspoon method since it makes a more even rounded indent when compared to the thumb method.
Do not use almond meal – almond meal is much more coarser and also contains almond skin. So, the cookie texture and taste changes.
Deep golden brown – If the cookies are removed from oven earlier, then they will be softer in texture, also make sure that don’t get very dark.
Jam – We used apricot jam, but feel free to use raspberry, strawberry or blackberry jam/preserves.
Don’t overfill – 1/4 to 1/2 teaspoon jam is perfect for this size. Overfilling will result in the jam oozing around the edges when baking.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 102Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 21mgCarbohydrates: 19gFiber: 0gSugar: 4gProtein: 2g
I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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