A Special Christmas Cookie Recipe just for you:
ALMOND FLOUR THUMBPRINT COOKIES
These easy almond flour thumbprint cookies are healthy vegan, gluten-free cookies made with almond flour. They are soft, chewy, moist cookies with a sweet raspberry jam center, dairy-free, and refined sugar-free! No need for butter and sugar in this recipe, only 8 wholesome ingredients!
ALMOND FLOUR THUMBPRINT COOKIE INGREDIENTS
It is very easy to make thumbprint cookies with almond flour. This is a healthy thumbprint cookie version made with no refined sugar, dairy-free, and gluten-free. Let’s see the ingredients you need to make these delicious vegan Christmas cookies.
Almond flour – you need ultra-fine blanched almond flour for the best result. I am using ultra-fine almond flour from Bob’s red mill. It’s a grain-free and gluten-free flour perfect for baking these cookies. Also, note that almond meal will work too, but it is a coarse ground of almonds, making cookies grainy. I don’t recommend this option if you expect smooth, soft, white/golden almond flour raspberry thumbprint cookies.
Maple syrup – or agave syrup, but they will have a sweeter taste.
Melted coconut oil – use refined coconut oil if you don’t like the flavor of coconut oil. However, don’t use other oil. It won’t come out great. In fact, coconut oil solidifies under 23C and provides a chewy soft texture to the cookies. Other liquid oils will make the cookie spread, and they won’t form up. I didn’t try vegan butter in this recipe, so I am unsure how it will come out with it.
Vanilla extract – or almond extract to enhance the almond flavor of these cookies.
Apple cider vinegar or lemon juice – the combination of acid ingredients with baking powder gives a little raise to the cookie, just what you need for a soft vegan gluten-free thumbprint cookie.
HOW TO MAKE RASPBERRY THUMBPRINT COOKIES WITH ALMOND FLOUR?
First, line a baking sheet with parchment paper and preheat the oven to 350F (180C). Then prepare the cookie dough. Add all the ingredients together into a medium bowl and combine with a spoon. It means you add: almond flour, baking powder, salt, coconut oil, maple syrup, vanilla extract, and mix until the cookie dough forms. The dough is sticky but shouldn’t be too wet.
Scoop the batter with a measuring spoon. I am using 1/2 tablespoon to make these small healthy thumbprint cookies. But, if you want to make larger cookies scoop 1 tablespoon of cookie dough. Then, roll the dough in your hands to form a ball and place each ball onto the cookie sheet.
Press each cookie dough ball in the center with the back of a measuring spoon or your thumb. If you choose to make small gluten-free almond flour thumbprint cookies like the one in my picture, your thumb will be too large to press the dough. That’s why I recommend using a 1/2 teaspoon measuring spoon to create the ‘cave’ in the center of each cookie.
Fill each cookie with raspberry jam or the jam you love. Almond flour jam thumbprint cookies bake really quickly. Usually, 12 minutes are enough. You know they are cooked through when the sides of the cookies are golden brown.
HOW TO BAKE THUMBPRINT COOKIES USING ALMOND FLOUR?
Almond flour cookies bake faster and brown fast too. That’s why I recommend watching the oven often between 10 minutes and 14 minutes. As soon as the cookies’ sides are turning golden brown, take out the baking sheet from the oven.
Don’t expect the cookies to be hard and crunchy. They will be very soft and firm up after they cool completely.
First, cool the cookies on the cookie sheet for 5 minutes. Then, gently transfer the cookies onto a cooling rack and wait for 30 minutes to appreciate their texture.
HOW TO STORE ALMOND FLOUR COOKIES?
These are egg-free thumbprint cookies, and therefore they store very well at room temperature in a sealed jar for 1 week. Make sure you store your cookies in a dry place. In fact, almond flour absorbs moisture quickly, and the cookies become sticky if stored in a humid area.
Same, if you store these dairy-free thumbprint cookies in the fridge, they tend to soften and get sticky.