If you like chewy cookies that are rich but not overly sweet, these Italian flourless Chewy Almond Flour Thumbprint Cookies are perfect for you. They are also gluten-free, packed with awesome ingredients like almond flour
So, I tried and they turned out amazing and so addictive! The almond flour gives the cookies great chewy texture and toasting it in the oven brings out the nuttiness of the almond. The other ingredient is coconut sugar, it’s a great natural sweetener that tastes almost like brown sugar, but with a slight hint of caramel. For the jam, I used cherry, but your favorite jam would be fine. There’s no fancy equipment needed either. You can use a stand mixer, but if you are too lazy to clean up like me, a bowl and a wooden spoon or spatula are perfectly fine.
These Chewy Almond Flour Thumbprint Cookies also reminds me of my Italian friends all over the world. Especially, Massimo in Rome. During this virus pandemic, let’s stay healthy and bake some goodies.
Let’s cook some food! I mean let’s bake some cookies!
Preheat the oven to 350 ºF.
Spread the almond flour on a baking sheet
Bake for 10-15 minutes, Stir half way through. Toast until golden brown.
Line another baking sheet with parchment paper
Take the toasted almond flour out of the oven and carefully add it to a large bowl, let it cool for 5 minutes.
Add other ingredients, honey, coconut sugar, salt, lemon zest, lemon juice and egg.
Mix everything together using a wooden spoon
Scoop about 1 tablespoon of the dough for each cookie. Roll them into balls and place them on the lined baking sheet, leaving 1 inch between cookies.
Flatten slightly and use your thumb to make a small indent in the center.
Fill with 1/2 teaspoon of cherry jam or any kind of jam.
Bake for 15-17 minutes until golden brown.
Allow to cool slightly on the baking sheet for 5 minutes before removing to a wire rack
Sprinkle the top with a little bit of powder sugar (optional). Serve with coffee, tea or by themselves. Enjoy!
Hope you give this easy and yummy Chewy Almond Flour Thumbprint Cookies a try. Let me know how it goes. The recipe card and comment box is below.
- 4 cups almond flour
- ½ cup coconut sugar
- ¼ cup honey
- ¼ teaspoon kosher salt
- 1 teaspoon lemon zest, from 1 large lemon
- 2 tablespoons lemon juice
- 1 large egg, at room temperature
- cherry jam (or any kind of jam)
- powder sugar (optional)
- Preheat the oven to 350 ºF.
- Spread the almond flour on a baking sheet. Bake for 10-15 minutes, Stir half way through. Toast until golden brown.
- Line another baking sheet with parchment paper or Siltpat.
- Take the toasted almond flour out of the oven and carefully add it to a large bowl, let it cool for 5 minutes.
- Add other ingredients, honey, coconut sugar, salt, lemon zest, lemon juice and egg. Mix everything together using a wooden spoon or spatula until combined.
- Scoop about 1 tablespoon of the dough for each cookie. Roll them into balls and place them on the lined baking sheet, leaving 1 inch between cookies.
- Flatten slightly and use your thumb to make a small indent in the center. Fill with ½ teaspoon of jam.
- Bake for 15-17 minutes until golden brown.
- Allow to cool slightly on the baking sheet for 5 minutes before removing to wire rack to cool completely.
- Sprinkle the top with a little bit of powder sugar (optional). Serve with coffee, tea or by themselves. Enjoy!
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