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Almond and Jam Thumbprint Cookies

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Almond and Jam Thumbprint Cookies

    • 30 minutes
    • Serves 20
    • Easy


    As kids, my sister and I loved being in the kitchen with our mom and making Christmas cookies. There was one cookie recipe in particular that I would ask for every year. I still do not have the recipe (mental note: ask mom for recipe this year!) but I remember a nutty crust, apricot jam and sometimes a splash of rum! Sounds fancy right? Pretty sure the rum was left out when my sister and I were younger…or maybe not because I was truly addicted to these cookies! My mom actually made them in a rectangular pan and cut them into squares…so if she reads this she will think “They were not cookies.” Haha!

    So these Almond & Jam Thumbprint Cookies are my homage to my childhood, christmas memories, hope mom approves!



    Make The Oat and Almond Flour

    First, preheat your oven to 350F.

    For the oat and almond flour, I recommend buying raw, organic almonds as well as old-fashioned rolled oats and simply pulsing them in a food processor until you have a flour like consistency.


    Mix Wet and Dry Ingredients Separately

    Add the almond flour, oat flour, all-purpose flour (or use gluten-free if you are gluten intolerant), and the salt to a large bowl and mix well with a whisk.

    In the second bowl, add the coconut oil (sunflower-seed oil or grape-seed oil work as well) honey or maple syrup, and almond or vanilla extract and mix well. It's best if the coconut oil is at room temperature a(above 75 degrees) so that is soft or at the liquid stage and not at the solid stage.

    Next, add the wet mixture to the dry and combine using a spoon or spatula until the dry mixture has fully absorbed the wet.


    Grab Your Baking Sheet

    Add parchment paper to your baking sheet. Using a small ice cream scoop or a 1/4 cup measuring cup, scoop out the dough, roll it into a ball and place it onto the parchment paper lined baking sheet leaving about 2 inches in between each cookie. This recipe makes 20 small cookies so you will only have room for about 10-12 cookies per baking sheet.

    Carefully, press your thumb into the center of each cookie ball then add a bit of jam into the center. I used raspberry and apricot jam.



    Bake the cookies at 350F for 15-20 minutes, depending on the size of your cookies. The bottom of the cookies should be browned and the top slightly golden.

    I usually allow the cookies to cool for about 10 minutes then add some powdered sugar.


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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