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 it with yummy raspberry jam. These tasty morsels are gluten free and keto friendly!
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If you're looking for more low carb desserts this holiday season, be sure to check out my No Bake Chocolate Pumpkin Cheesecake Jars, Almond Flour Orange & Chocolate Chip Scones or these delicious Chocolate & Peanut Butter Cheesecake Bites!
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Ingredients & Substitutions
This easy recipe requires just 11 simple ingredients, and you probably have most of them on hand already!
- Almond flour: blanched and finely ground! (Note: make sure you don't accidentally buy almond meal, it's coarser than flour and won't taste as good).
- Spices: salt, ground cinnamon and ground cloves.
- Egg: adds delicious flavor to cookies.
- Sugar: sub monk fruit sweetener for an even lower carb cookie.
- Vanilla: pure vanilla extract is best, but imitation will work. Almond extract can also be substituted for a different flavored cookie.
- Unsalted butter: salted will work in a pinch. If you go this route, I recommend halving added salt. Coconut oil will also work.
- Nuts: I like to use a mixture of crushed pecans and macadamia nuts. Walnuts would also be fine.
- Raspberry preserves: at the grocery store, look for a brand with very little/no added sugar (or select a sugar free option if you prefer).
How To Make Jam Thumbprint Cookies:
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Prep work:
- Preheat your oven to 325°F. C
- Crush nuts in a food processor and place them in a bowl. Set aside.
- You can coat your baking sheet lightly with non-stick cooking spray, if desired. However, I don't do this and have never had issues with sticking.
Make cookie dough:
- Measure almond flour into a small 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.
- Stir wet and dry ingredients together just a bit, but stop before they're fully incorporated.
- Melt butter and let it cool. Add it to the bowl and mix again until a thick paste forms.
Form cookies:
- Portion dough into 1 tablespoon-sized balls. I use a small cookie scoop to keep size even.
- Roll each cookie dough ball in crushed nuts and line on a large baking sheet. (I use a 13 x 17 inch sheet).
- Use a small spoon or your thumb to press an indent into each cookie.
- Fill each indent with fruit preserves.
Bake & serve!
- Bake cookies for 15-20 minutes until the bottom of each is golden brown.
- Remove cookies and place them on a wire rack to cool. Enjoy!
Handy Tips
- Fruit preserves/jam: Feel free to get creative with this recipe and use your favorite jam. Really any type will do and sometimes it's fun to make multiple flavors. I really enjoy using both raspberry and apricot preserves.
- 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.
Pin it for later!
Easy Almond Flour Thumbprint Cookies
Thick almond flour cookie batter spiced with cinnamon & cloves and rolled in crushed nuts. Press in a thumbprint and fill it with delicious raspberry jam for a delicious, seasonal favorite!
Servings: 15 cookies
Calories: 112kcal
Equipment
- 1 Large baking sheet *I use a 13 x 17 inch sheet.
Ingredients
- 2 tablespoons pecans *see note below
- 2 tablespoons macadamia nuts
- 1 & ¼ cups almond flour *blanched, super fine. *see note below
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ¼ cup sugar *see note below
- 1 large egg
- 1 teaspoon pure vanilla extract *imitation will work fine
- 2 tablespoons unsalted butter *or sub coconut oil for dairy free
- ¼ cup raspberry preserves *see note below
Recipe notes:
Pecans & macadamia nuts: you can use only pecans or just macadamia nuts if desired. Walnuts would also good! Almond flour: I use the Bob's Red Mill brand for this recipe! To measure flour correctly, use a spoon and scoop it into your measuring cup. Once overflowing, level it off with a knife. Sticking your measuring cup right into the package can cause a "packing" effect and you may end up with too much flour in your cookies. 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. You can coat your baking sheet with a light layer of cooking spray, if desired. I have never done that for this recipe and have not experienced issues with sticking.
- Add pecans and macadamia nuts to a food processor and pulse until you have medium to fine crumbs. Place crushed nuts in a bowl and set aside for later. (*Tip: if you don't have a food processor, place the nuts in a plastic bag and use a rolling pin or drinking glass to break them up).2 tablespoons pecans, 2 tablespoons macadamia nuts
- Measure almond flour into a small mixing bowl. Add salt, cinnamon, cloves and sugar. Whisk well.1 & ¼ cups almond flour, ¼ teaspoon salt, ½ teaspoon ground cinnamon, ⅛ teaspoon ground cloves, ¼ cup sugar
- Make a "well" in the flour mixture. Whisk egg in a separate bowl and pour it into the well along with vanilla extract. Mix ingredients together just a bit, but stop before they're fully incorporated.1 large egg, 1 teaspoon pure vanilla extract
- Melt butter and let it cool. Add it to the bowl and mix again until a thick paste forms.2 tablespoons unsalted butter
- Use a 1 tablespoon cookie scoop to portion out your dough and then form it into balls. You will have about 15 cookies.
- Roll each dough ball in nut crumbs and line them on your cookie sheet. These cookies don't spread much, but I still recommend placing them at least an inch apart for quick and even baking.
- Use your thumb or a small spoon to press down on the center of each cookie to create an indent. Fill each notch with about a teaspoon of jam.¼ cup raspberry preserves
- Bake for 15-20 minutes, until the bottom of each cookie is golden.
- Transfer cookies to a wire rack and allow them to cool. Enjoy!
Storage instructions:
- Store leftover cookies in an airtight container at room temperature or in the refrigerator. They should stay good for about a week!
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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Anna says
Hi Stacey-
I am gluten intolerant so I was super excited to see this recipe. I am sharing it in my monthly unboxing post! Happy Holidays.
Garlic Salt & Lime says
That's perfect! Thanks, Anna!
VAZGEN says
I made it, so good 👍
Garlic Salt & Lime says
So glad you enjoyed this recipe!