Almond Thumbprint Cookies (Gluten-Free)
These homemade GF thumbprint cookies are amazing, period! They are soft, tender, and filled with your favorite jam. They're a simple and delicious treat perfect for any occasion. Easy to prepare with just a few ingredients, these GF cookies are ideal for holiday baking, afternoon snacks, or gifting.
Ingredients
- 1 cup almond flour
- 2 and 1/3 cup gluten-free all-purpose flour
- Pinch of salt
- 1 cup unsalted butter
- 2/3 cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- Jam
Instructions
- Whisk almond flour, gluten-free all-purpose flour, and salt in a medium bowl. Set aside.
- In a large bowl, mix butter and sugar until creamy; you can use an electric mixer or a hand whisk.
- Add egg yolk and vanilla extract and beat well. Add the dry ingredients and mix until combined.
- Scoop rounded tablespoons of the dough and place them on the prepared baking sheets. Gently press down the cookies and use your thumb to make an indentation in the middle of the cookies.
- Let cookies chill in the fridge for at least 1 hour.
- Preheat the oven to 350°F (180°C). Lightly grease or line two baking sheets with parchment paper or silicone mats.
- Spoon jam into each cookie,
- Bake for 12 minutes or until the bottoms are lightly browned. Remember that all ovens are different.
- Let the cookies cool before removing them.
Notes
Store the cookies covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months.