Almond flour jam thumbprint cookies are the perfect little holiday dessert!
This recipe is so easy to make and only takes around 30 minutes! Just mix up your dough, form it into balls, roll in crushed nuts, add a thumbprint and fill with it yummy raspberry jam.
These tasty morsels are gluten free and keto friendly!
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INGREDIENTS FOR JAM THUMPRINTS WITH ALMOND FLOUR:
- Almond flour
- Salt
- Ground cinnamon
- Ground cloves
- Egg
- Sugar *Sub monk fruit sweetener for an even lower carb cookie.
- Vanilla
- Unsalted butter
- Pecans
- Macadamia nuts
- Raspberry preserves *Choose a brand with very little/no added sugar (or select a sugar free brand if you prefer).
Making Jam Thumbprints – A Quick Overview:
Keep scrolling for the full recipe. We’ll start here with a quick rundown!
- Preheat oven to 325°F.
- Measure almond flour into a small mixing bowl. Add salt and spices, whisk well.
- Make a “well” in the flour. Whisk egg in a separate bowl and pour into the well along with vanilla. Mix ingredients together just a bit.
- Melt butter and let it cool. Add it to the bowl and mix again until a thick paste forms.
- Use a 1 tablespoon cookie scoop to portion out your dough and form into balls.
- Crush nuts and roll dough balls in crumbs.
- Place balls on a cookie sheet and press with your thumb. Fill indents with raspberry jam.
- Bake for 15-20 minutes.
- Allow to cool and enjoy!
HANDY TIPS:
- Fruit preserves/jam: Feel free to get creative with this recipe. You can really use any type of jam or fruit preserves you desire. Sometimes it’s fun to make multiple flavors!
- Keto: This recipe is pretty keto-friendly as is! If you want to make it even lower carb, you can substitute monk fruit sweetener for sugar and use sugar free fruit preserves.
Jam Thumbprint Cookies Make With Almond Flour
Thick almond flour cookie batter spiced with cinnamon & cloves and rolled into crushed pecans. Press in a thumbprint and fill with delicious raspberry jam!
Servings: 15 cookies
Calories: 112kcal
Ingredients
- 1 & ¼ cups almond flour *blanched, super fine. *see note below
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 large egg
- ¼ cup sugar *see note below
- 1 teaspoon vanilla
- 2 tablespoons unsalted butter
- 2 tablespoons pecans
- 2 tablespoons macadamia nuts
- ¼ cup raspberry preserves *see note below
Recipe notes:
Almond flour: I use the Bob’s Red Mill brand for this recipe! Sugar & Fruit preserves: this recipe is already keto friendly and contains only 8 net carbs per serving, but to make it even lower carb, you can use monk fruit sweetener instead of sugar and purchase sugar free fruit preserves.Instructions
- Preheat oven to 325°F.
- Measure almond flour into a small mixing bowl. Add salt, cinnamon and cloves. Whisk well.
- Make a "well" in the flour. Whisk egg in a separate bowl and pour into the well along with vanilla extract. Mix ingredients together just a bit.
- Melt butter and let it cool. Add it to the bowl and mix again until a thick paste forms.
- Use a 1 tablespoon cookie scoop to portion out your dough and then form it into balls.
- Crush nuts. You can do this with a food processor, blender, or by hand with a knife!
- Roll each dough ball in crumbs and line on a large cookie sheet.
- Use your thumb or a small spoon to press down on each dough ball and fill each indent with raspberry jam.
- Bake for 15-20 minutes until the bottom of each cookie is golden.
- Allow to cool and enjoy!
Nutrition
Serving: 1cookie | Calories: 112kcal | Carbohydrates: 9.3g | Protein: 2.6g | Fat: 7.7g | Fiber: 1.2g | Sugar: 6.3g
Did you make this recipe?!
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More keto friendly dessert recipes to try:
- No Bake Chocolate Pumpkin Cheesecake Jars
- Gluten Free Orange & Chocolate Chip Scones
- Chocolate & Peanut Butter Cheesecake Bites | No Bake!
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