Can I use honey instead of maple syrup?

Yes! Honey works well, but it will create a slightly denser texture and deeper sweetness.

Do I need to chill the dough?

No, this dough comes together quickly and doesn’t require chilling before baking.

Can I make them nut-free?

You can try sunflower seed flour as a substitute, but note that it may turn green when baked due to a natural reaction it’s harmless and kind of fun!

Why did my cookies spread too much?

If your dough was too wet or your coconut oil too hot, they may spread more. Add extra almond flour next time, one tablespoon at a time, to fix it.

Do they taste like almonds?

Just lightly the almond extract enhances the nutty flavor without being overpowering.

Almond Flour Thumbprint Cookies

Recipe by Liliya

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Total Time29 minutes
Yield32 small cookies 1x
DietGluten Free

These Almond Flour Thumbprint Cookies are soft, buttery, and naturally gluten free with a perfectly chewy texture and jam-filled center. Made with wholesome almond flour, maple syrup, and coconut oil, they’re a deliciously simple cookie that looks festive yet feels light and satisfying. Whether you fill them with raspberry, strawberry, or apricot jam, these cookies are perfect for the holidays, tea time, or anytime you want something sweet but healthier.

Ingredients

Scale

For the cookies:

2 cups almond flour
¼ cup melted coconut oil
¼ cup maple syrup
¼ teaspoon salt
¼ teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon apple cider vinegar (or lemon juice)

For filling:

¼–⅓ cup raspberry jam (or jam of choice)

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Instructions

Preheat oven. Set oven to 350°F (180°C) and line a baking sheet with parchment paper.
Mix dough. In a large bowl, combine almond flour, melted coconut oil, maple syrup, salt, baking powder, vanilla extract, almond extract, and apple cider vinegar. Stir until the dough comes together — it should be sticky but easy to roll.
Adjust texture if needed. If the dough feels too wet, add 1 tablespoon of almond flour at a time until it firms up slightly.
Shape cookies. Scoop ½ tablespoon of dough for small cookies (or 1 tablespoon for larger ones). Roll into balls and place on the baking sheet about 1 inch apart.
Make the thumbprint. Using the back of a ½ teaspoon (for small cookies) or your thumb (for larger cookies), press a small indent in the center of each ball.
Add filling. Spoon a small amount of raspberry jam into each indent, filling about ¾ of the way to prevent overflow.
Bake. Bake for 12–14 minutes, or until the edges are lightly golden. The cookies will still be soft — that’s normal.
Cool and set. Let them cool on the baking sheet for 5 minutes, then carefully transfer to a rack. If any jam dulls or sinks, add a small touch of fresh jam after cooling.

Notes

Don’t overfill the jam it can bubble over as it bakes.
Let cookies cool completely before moving to keep them from breaking.
If you want a crisper edge, bake an extra 1–2 minutes, watching closely.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120 kcal
Sugar: 6g
Sodium: 30mg
Fat: 9g
Saturated Fat: 2.5g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1.5g
Protein: 2.5g
Cholesterol: 0mg

Find it online: https://wearerecipes.com/almond-flour-thumbprint-cookies/