Tuesday, December 11, 2012

Almond Flour Thumbprint Cookies Recipe

Almond Flour Thumbprint Cookies Recipe

Thumbprint cookies are perfect for the holidays, or any day for that matter! They’re pretty, festive and delicious! This whole food recipe captures the delightful flavor of traditional thumbprints without compromising good nutrition. How? By using nutritious ingredients such a Honeyville's Blanched Almond Flour, pure organic maple syrup, and naturally sweet coconut oil.

Our favorite way to enjoy these is while they’re still slightly warm – they have just the right amount of crispness on the outside, yet are nice-n-chewy on the inside with a gooey little jam center. YUM!

If you’re not into jam (or just want to be adventurous), no worries. There are lots of other great filling options you can use, such as homemade lemon curd, creamed honey, pumpkin or apple butter, assorted dried fruits, and of course, chocolate!

However you decide to fill these, I’m sure you’ll agree that they’re simply delicious! And best of all, because they’re made with wholesome ingredients, they’re one-holiday goodie you can feel good about enjoying!

Wishing you and your family a very happy holiday season!
Blessings, Kelly @ The Nourishing Home


Yield: 2 ½ dozen cookies

1/4 tsp sea salt
1/4 tsp baking soda
1/3 cup coconut oil, melted
1/4 cup pure organic maple syrup (a light grade A is best)
1 tsp pure vanilla extract
Assorted all-fruit jam (homemade jam is best)
Rosemary, for garnish

1. In a small bowl, combine almond flour, salt, and baking soda.

2. In a medium bowl, using an electric mixer, mix together the melted coconut oil, maple syrup, and vanilla. Then, slowly add the dry ingredients, and continue to mix until thoroughly combined.

3. Cover and chill dough in refrigerator at least one hour (or up to two days).

4. Once dough is chilled, preheat oven to 350 degrees. Scoop out tablespoon-size portions and roll into balls using your hands. Place the cookie balls onto a parchment-lined baking sheet and Slightly flatten using the palm of your hand.

5. Using your thumb (or a ¼-size teaspoon), gently press each cookie to form a small well in the center to hold the jam.

6. Add a small dot of jam in the center of each cookie.

7. Bake for 8-10 minutes, until cookies begin to slightly brown along edges. Allow to cool on baking sheet for a few minutes; then transfer to a wire rack to finish cooling.

8. These cookies are best served within an hour of baking since almond flour cookies tend to soften as they sit at room temp. However, a simple trick to re-crisp almond flour cookies is to reheat them on a parchment-lined baking sheet in a 195-degree oven for about 6-10 minutes. Enjoy!


*Overflowing* said...

We are a new GAPS family...do you think honey would work in place of the maple syrup? Thanks! stacy

Kelly TheNourishingHome said...

Hi, Stacy! Yes, I think honey would be fine. You may want to try 3 tbsp instead of a full 1/4 cup as honey tends to be sweeter and thicker. Let us know how they turn out with honey! Have a wonderful and blessed Christmas! :) Kelly

*Overflowing* said...

Kelly...thank you soooo much!!!

RMcD said...

These look good. What temperature oven would you cook them in? I see the reheat temperature. Thank you.

Deborah Jennings said...

Can you use regular flour for this. I don't have any almond flour. but would love to make some of these.
Thand you!

Renee Kohley said...

I don't see an oven temp??

Rachita said...

Dear Kelly,
Can the cookie dough be freezed for future baking?

Kelly TheNourishingHome said...

Hi, friends! My apologies for forgetting to include the bake temp. I've emailed Honeyville to fix that for me. You bake these at 350 degrees - be sure to preheat the oven while you assemble the cookies so it's at temp when you put them in. Lots of blessings, Kelly

Kelly TheNourishingHome said...

Deborah, unfortunately, it's not possible to substitute one flour for another especially when using GF flours, as they all behave very differently. The ingredients in this recipe were specifically combined in the right proportions to work with blanched almond flour. If you've never tried Honeyville's blanched almond flour, it would encourage you to give it a try - it's high in protein and nutrients and is very delicious! Lots of blessings, Kelly

Kelly TheNourishingHome said...

Rachita, yes you can freezer the dough. I would recommend freezing the unbaked cookies though already assembled, as that is a much easier option for popping them into the oven. Just assemble the cookies (add jam) as shown in photo above and then place the baking sheet in the freezer. Once they're frozen solid, you can remove them from the baking sheet and store in an airtight freezer safe container. Then when ready to bake, place frozen cookies back on a parchment lined baking sheet, allow them to thaw and bake as instructed. Blessings, Kelly

Anonymous said...

Can you substitute xylitol for the maple syrup?

Kelly TheNourishingHome said...

I do not use xylitol, so I cannot speak as to a good method of substitution, particularly in the case of substituting it for a liquid sweetener such as pure maple syrup or honey. However, my friend Katie at Kitchen Stewardship has a very informative article about the benefits and drawbacks of sugar alcohols that you may find helpful. I’ve included the link incase you’d like to check it out. Many blessings, Kelly

naturalsweetenerstore said...

Wow, Thumbprint cookies looking too good and i think the taste of these cookies are also very nice, i will try to make it, thanks to share with us

buy coconut palm sugar

mysticcooks said...

Do you have the nutritional analysis for this recipe? I'm pre-diabetic and trying to moderate my carbs, thanks.

Olga Zaiter said...

Would a date paste work instead of maple syrop? If so how much of it?

Kelly @ The Nourishing Home said...

Hi, Olga. Date paste has a different consistency, so you would need to experiment with just how much to use. Since I haven't tried it in this recipe, I hesitate to make a guess. Blessings, Kelly

Anonymous said...

Hi Kelly. Just found your site & it is a real blessing! Would hazelnut flour work...although subbing is usually hard, I was thinking this might work for a sub...


Honeypot Village said...

This is a great recipe, thanks for sharing:)
I made these tonight with a slight variation. I toasted whole almonds in the oven first then processed into a almond meal/butter mixture. Then followed the steps in this recipe. The colour of mine appear darker than yours but tasty!!! x

Mel M said...

I made this recipe exactly as listed yesterday. Here are some comments/questions:
1. Using sea salt was a bad idea. The salt crystals were too large and didn't dissolve properly in the dough. Some cookies were crunchy from the salt. I will definitely use table salt next time.
2. Adding the jam at the beginning caused it to boil and spread out by the end of the baking time. This made the cookies look unattractive. For the second batch, I made the "thumbprint" using the 1/4-tsp. measuring spoon, baked the cookies for 5 minutes, removed them from the oven, added the jam, then cooked for another 5 min. They looked much better this way.
3. I feel like this recipe maybe needed an egg? The dough wasn't as "doughy" as I would have expected. Instead, it was a bit dry and crumbled as I tried to shape it and flatten it, and especially when trying to press the 1/4-tsp. to create the "thumbprint". Any thoughts on this? Did anyone try adding an egg?