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!

Use your thumb (or a 1/4-size teaspoon), to gently form a small well in the center to hold the jam.

Next, add a small dot of jam (or your favorite filling) to the center of each cookie. Then, bake and enjoy!

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

Ingredients:

Yield: 2 ½ dozen cookies

2 1/2 cups Honeyville Blanched Almond Flour

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)

Directions:

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!