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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.
Course Dessert
Cuisine American
Keyword almond flour thumbprint cookies, almond thumbprint cookies, apricot thumbprint cookies, gluten free thumbprint cookies, healthy thumbprint cookies, vegan thumbprint cookies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 to 14 Cookies
Calories 102kcal
Author Maria Doss

Ingredients

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 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
  • 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.
  • Using a ½ 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.
  • Spoon about ¼ to ½ teaspoon apricot jam in the middle.
  • 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.

Video

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 ½ teaspoon measure (dip the bottom of the teaspoon in a small bowl filled with water) or use your thumbWe 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 – ¼ to ½ teaspoon jam is perfect for this size. Overfilling will result in the jam oozing around the edges when baking.

Nutrition

Serving: 1cookie | Calories: 102kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Sodium: 21mg | Sugar: 4g