Kick Off Christmas Baking With These Almond Flour Thumbprint Cookies
Fully ringing in the holidays with a new batch of Christmas cookies. To start off this amazing baking season, I wanted to make a classic Christmas thumbprint with a healthy twist…. This recipe has a buttery taste, uses almond flour, and is lightly sweetened with cane sugar.
I love the texture almond flour gives cookie recipes. The results always come out so soft and the cookies melt right in your mouth. If you’ve never baked with almond flour before, it’s a great lighter, gluten-free alternative to conventional flour. This is the perfect no-fuss recipe if you’re just testing the waters.
Feel free to use any flavor of jam you have- I went with apricot as that is what I had in my fridge, but any flavor will do just fine. I personally think raspberry would be the next best choice.
Christmas is such a nostalgic time of year for me, and every year my mom would bake several different types of cookies before the holiday. As kids, we got to taste test a little bit of each. Some of my favorites still include butterballs, candy-cane cookies, and thumbprint cookies similar to these.
I’m definitely a cookie girl more than cake or any other dessert, really. So this month I’ll be featuring some of my all time favorite holiday cookie recipes. Starting with these delicious almond flour thumbprint cookies. Trust me when I tell you, they completely melt and crumble in your mouth when you take a bite. If you want the full cookie experience, dip in a glass of milk for extra comfort and taste.
Happy cookie season!
Almond Flour Thumbprint Cookies
- 1/2 cup butter softened (room temperature)
- 1/3 cup + 2 tbsp cane sugar
- 1/2 tsp almond extract
- 1/2 tsp vanilla
- 2 1/2 cups almond flour fine
- 2 tbsp coconut flour
- 1/4 tsp baking soda
- 1 jar of apricot jam or any flavor
- In a stand mixer beat the softened butter and sugar until fluffy.
- Add in the almond and vanilla extract.
- Stir in the almond flour, coconut flour, and baking soda until everything is combined.
- Place dough in the fridge for at least 2 hours to chill.
- After 2 hours, preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Form the dough in to tablespoon size balls and place on cookie sheet.
- Using your thumb, gently press in to the middle of each ball, making a small indent.
- Spoon 1 teaspoon of jam in to each indent.
- Bake the cookies for 9-10 minutes until slightly golden brown.
- Let sit on baking sheet for 5 minutes then transfer to cooling rack.