Almond Flour Thumbprint Cookies
Almond Flour Thumbprint Cookies consist only of six basic components, including Bob’s Red Mill Almond Flour. They are festive and ideal for the season.
I can’t believe December has already arrived! Halloween and Thanksgiving have been so much joy to celebrate with a young child, and I have no doubt that Hanukkah and Christmas will be just as thrilling, if not more! Now that Liv is one, she is able to fully appreciate everything and undoubtedly brings a new level of joy to everything.
Almond Flour Thumbprint Cookies Ingredients
- 1 cup of almond flour, finely milled
- Ghee, softened butter, or vegan butter, three tablespoons (I used Earth Balance)
- Three teaspoons of maple syrup
- One-half teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 3 Tablespoons jam, either handmade or purchased
- Turn the oven on to 350°F.
- Prepare a baking sheet with the following: Use a baking stone that has not been greased or line a baking sheet with parchment paper.
- Making dough: In a small bowl, combine the almond flour, softened butter, maple syrup, vanilla, and salt to form a cohesive dough. At first, it will appear a little dry, but just keep mixing.
- Roll dough into a scoop: Roll each portion of dough into a ball with a tablespoon. Make a thumbprint in the middle of each cookie by placing the dough ball on the baking sheet you have prepared. Add 1/2-1 teaspoon of jam to the space.
- Produce cookies: The cookies should be baked for 10 to 12 minutes, or until their bottoms begin to turn golden brown.
- Enjoy the cool: The cookies should cool for ten minutes on the pan after being removed from the oven. Before serving, transfer them to a rack to cool completely.
- To keep: Cookies can be kept for up to a week in an airtight container in the refrigerator or for up to three months in an airtight container in the freezer (layered with parchment paper).