These are the BEST almond thumbprint cookies. They’re perfectly chewy, made with almond flour and featuring a homemade jam and easy icing drizzle!
For the jam filling
- 1 1/2 cups frozen raspberries or mixed berries
- 1/2 cup pure maple syrup
- 1/8 teaspoon cinnamon
- 2 teaspoons cornstarch
For the almond cookies
- 2 cups almond flour
- 1 cup all purpose or 1-for-1 gluten free flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup pure maple syrup
- 5 tablespoons melted butter (sub coconut oil or vegan butter for vegan)
For the glaze (you’ll use about 3/4 of this)
- 1/2 cup powdered sugar
- 1 tablespoon milk (or oat or almond milk for vegan)
- Make the homemade jam: Add the berries, maple syrup, and cinnamon to a small saucepan. Cook on low heat for 10 to 12 minutes until the berries break down. Run the mixture through a mesh strainer into a clean bowl, mashing the berries with a spatula. Return the sauce to the same saucepan, then add the cornstarch and heat on low 2 more minutes until bubbly and thick. Remove from the heat and allow to cool while making the cookies. (This step can be made ahead and refrigerated for up to 1 week before making the cookies.)
- Bake the cookies: Preheat the oven to 350 degrees.
- In a large bowl, mix the almond flour, all purpose flour, baking powder and kosher salt in medium bowl.
- In a separate medium bowl, whisk together the melted butter and maple syrup. Mix in the dry ingredients and stir with a spatula until well combined.
- Line two baking sheets with parchment paper. Take about 1 tablespoon of the dough and roll it into small balls, about 12 for one tray, 24 in all. Start with one tray only, then refrigerate the dough for the second tray. Gently press your thumb into the center of the ball. (You can re-form the cookie with your fingers if it cracks a little.) Then add about 1/2 teaspoon of jam into each cookie.
- Bake the first tray 13 to 15 minutes until browned on the bottom. Allow to cool on the tray for 5 minutes, then place on a baking rack to cool. Meanwhile, prepare and bake the second tray and allow it to cool (baking the trays separately allows for the most even bake).
- Ice the cookies (optional – if freezing, add after): Once the cookies have cooled to room temperature (about 20 to 30 minutes), make the powdered sugar icing. Stir together the confectioners’ sugar and milk (start with a little less if using non-dairy milk) until a smooth sauce forms and all lumps are dissolved. Place the cookies on parchment paper, dip a fork into the glaze and drizzle in a zigzag pattern. Let the cookies sit at room temperature until the glaze is dry, about 15 minutes.
- Store at room temperature for 3 days or refrigerated for 1 week. To freeze, place baked cookies without icing in an airtight container and freeze for 2 to 3 minutes. Add the icing after thawing to room temperature.
- Category: Dessert
- Method: Baked
- Cuisine: Cookies
Keywords: Almond Thumbprint Cookies, Easy Thumbprint Cookies