Cookies - Thumbprint Cookies

Cookies -  Thumbprint Cookies

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup almond flour

  • 1

    cup brown rice flour

  • cups raw whole almonds, crushed in a food processor (about fifteen 2-second pulses)

  • ½

    teaspoon salt

  • 1

    teaspoon ground cinnamon

  • ½

    cup coconut oil

  • ½

    cup maple syrup

  • Jam/chocolate spread/other fillings (note: the chocolate-filled cookies will not be vegan)


Preheat the oven to 350 degrees. Combine all ingredients (except for the filling) in a large bowl. Form into rounded tablespoon-sized balls and space them evenly on a parchment-lined baking sheet. Use your thumb to make an indentation in each cookie. Bake until cookies are evenly browned, about 20 minutes. Allow cookies to cool, and then fill with your desired filling (we used strawberry jam, black raspberry jam, and cocoa-almond spread from Trader Joe’s). Serve immediately or reserve in a covered container (refrigerate if filled in advance, room temperature is fine if you are filling them later).


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