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 | Sugar: 6.3g | Fiber: 1.2g | Calories: 112kcal | Fat: 7.7g | Protein: 2.6g | Carbohydrates: 9.3g