Almond Thumbprint Cookies
Delightful, gluten-free almond cookies filled with fruity jam, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups finely ground almond flour Ensure it's fine for best texture.
- 1 tablespoon cornstarch or tapioca starch
- 1/4 teaspoon sea salt
Wet Ingredients
- 4 tablespoons melted vegan butter
- 1/4 cup pure maple syrup Natural sweetener.
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Filling
- 3 tablespoons smooth fruit jam (such as raspberry or apricot) Choose your favorite flavor.
Instructions
Preparation
- Heat the oven to 350°F (175°C) and prepare a baking tray with parchment paper.
- In a large mixing bowl, whisk together the almond flour, starch, and salt.
- Pour in the melted vegan butter, maple syrup, vanilla, and almond extract. Mix until a soft dough forms.
Shaping and Baking
- Scoop portions of dough onto the prepared baking sheet, making about 12 cookies. Leave a small gap between each one.
- Press a small indentation into the center of every cookie using your thumb or the back of a spoon. Fill each center with a little jam.
- Bake for 10-12 minutes, or until the cookies look lightly golden around the edges.
- Allow the cookies to cool completely on the baking sheet before serving.
Notes
Store leftovers in an airtight container at room temperature or refrigerated for up to one week. For longer storage, layer in a freezer-safe container with parchment paper between layers.