- 1 cup (all-purpose gluten free flour blend works as well) All-Purpose Flour
- 1.25 cup Raw Almonds
- 1 cup Old Fashioned Oats
- 0.5 teaspoon Kosher Salt
- 0.5 cup Virgin Coconut Oil (melted)
- 0.5 cup Honey/Maple Syrup
- 0.5 teaspoon Almond/Vanilla Extract
- 0.3 cup No Sugar Added Fruit Jam
- optional Powdered Sugar
The perfect two-bite almond and jam thumbprint cookies that are sweet, soft and nutty.
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. She is going to read this and think “They were not cookies.” Haha!
So these cookies are my homage to my childhood Christmas memories. Hope mom approves!
You can use any jam or jelly you like. Strawberry, apricot and lingonberry jam are my favorite.
Because gluten-free flours can be expensive, I like making my own by adding almonds and oats to the food processor and blending until it’s a flour-like consistency.
Doing this step will not only save you money but it also results in a great nutty texture.
Please leave your review for these almond and jam thumbprint cookies in the comment section below.
For questions, you can always reach out to me via Instagram.
*Update: Mom approves!
Make The Oat and Almond Flour
Get A Mixing Bowl
Add the almond and oat "flour" mixture to a large mixing bowl along with the all-purpose flour (or use gluten-free if you are gluten intolerant) and the salt.
Whisk to combine.
Next, add the coconut oil (sunflower-seed oil or grape-seed oil work as well) and honey or maple syrup to a heat proof cup and microwave for 20 seconds or until the coconut oil has melted, then mix to combine.
You can also heat it on the stove top for a couple of minutes.
Add the melted coconut oil and maple syrup mixture to the dry ingredients as well as the vanilla extract.
Using a spatula, mix to combine 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.