I’ve made a lot of cookie recipes for the blog over the years, so it would a bit tough to think about a cookie I’ve never made to prep for the holidays. These almond thumbprint cookies fill two categories. I’ve never made any type of thumbprint cookie before, and I’ve never used almond flour in a recipe for the blog before. I thought it would be fun to try something new, so I made these gluten-free thumbprint cookies. They are absolutely a perfect recipe for the upcoming holidays.
Believe it or not, they are super easy to make and only have 4 main ingredients! These almond thumbprint cookies are perfect to make for your holiday cookie party because they take hardly any time to make, they are delicious, and they are something a little bit out of the box. I have a feeling you’ve had thumbprint cookies before, but I bet they weren’t made with almond flour.
Not to mention, using almond flour is a great source of protein. If you haven’t tried almond flour yet, you should! Bob’s Red Mill Almond Meal is ground from whole, blanched sweet almonds. Almonds are super healthy and provide a great source of manganese and vitamin E along with a healthy serving of monounsaturated fats. Almonds give a healthy dose of protein, they are low carb and gluten free.
The almond thumbprint cookies turned out really well. They are light and buttery. I made them pretty small, so it was pretty easy to eat several cookies in one sitting. You might want to double the recipe! You can also use any time of preserves or jam you want. I chose to use three different flavors so that I’d have different colored cookies.
For more holiday baking, you should check out Bob’s Red Mill organic unbleached white flour which has no additives and it is the same high protein flour professional bakers use. It produces loaves of bread that have great texture and are light and airy. It is a great versatile staple you can use for all your baking this holiday season.
If you or your family need another gluten free option, Bob’s Red Mill gluten free 1 to 1 baking flour is perfect for baking. It combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch and tapioca flour with just a touch of xanthan gum to create chewy cookies and moist muffins. If you are ready to try Bob’s Red Mill for yourself, here’s a coupon.
Gluten Free Almond Thumbprint Cookies
2 cups almond flour
6 tablespoons softened butter
6 tablespoons powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Mix all the ingredients in a bowl until a dough forms.
Scoop 1″ balls of dough onto the prepared baking sheet. Arrange the balls of dough about 1 ½ inches apart. Use your thumb to create a thumbprint in the middle of each cookie. Add 1 teaspoon of jam to the indentation.
Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.
Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.