cookie - Thumbprint Cookies Made with Almond Flour

By tinathorn

Ingredients

• 2 1/2 cups Blanched Almond Flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/3 cup unsalted butter, melted
• 1/4 cup "light" maple syrup
• 1 teaspoon pure vanilla extract
• Thick fruit jam, for filling

Details

Adapted from glutenfreerecipebox.com

Preparation

Step 1

In a medium-sized bowl, whisk the almond flour, baking soda, and salt together.
In the bowl of your mixer, beat the melted butter, maple syrup, and vanilla together until smooth. Add the dry ingredients and beat until the ingredients are thoroughly combined.
Wrap the dough in plastic wrap and refrigerate for about 1 hour over overnight.
Preheat your oven to 350°F.
Form the dough into one tablespoon-sized scoops and roll them into balls using your hands.
Place the balls onto a lightly-oiled baking sheet and slightly flatten them. Using your thumb or a spoon, press into each cookie leaving a thumbprint in the center.
Add a small amount of jam or other filling in the center of each cookie.
Bake for 8-10 minutes or until the cookies begin to brown along edges. Allow the cookies to cool on the baking sheet for about 3 minutes. Then transfer them to a wire rack to cool completely.
These thumbprint cookies are best served the same day because almond flour tends to soften quickly. However, you may reheat then in a 200°F oven for about 5 minutes to crisp them back up.
Tips

Feel free to use other fillings such as peanut butter, nutella, melted chocolate, gluten free chocolate chunks and more.