Easy Almond Thumbprint Cookies
These detectable little cookies are so easy to make and simply delicious. It’s very hard to stop at just one. And, bonus… they’re dairy-free and gluten-free! We love Almond Thumbprint Cookies for kids’ school lunches, afternoon tea, on-the-go snacks, or dessert with coffee after dinner. It’s almost impossible to eat just one! The recipe is also a healthier take on this holiday favorite (relatively low in sugar), and makes a terrific treat to bake and take in a pretty tin as a hostess gift to your next dinner party. If you give the recipe a whirl, please let us know what you think in the comments below. Happy baking!
2 cups super-fine almond flour (we prefer Bob’s Red Mill brand)
1/3 cup coconut brown sugar
1 tsp. baking powder
1 tsp. almond extract
1/4 cup water
St. Dalfour’s Strawberry Jam
Preheat oven to 350 degrees.
Mix together almond flour, sugar and baking powder. Then, add almond extract and water, and mix until blended. Mixture will be a bit sticky.
Line baking sheet with parchment paper. Shape dough into small balls with your hands and flatten slightly. With 1/4 teaspoon, press indent into the top of each cookie. Fill each one with approximately 1/8 of a teaspoon of jam.
Bake for 13 minutes. Remove from oven and let cool.
Eat and repeat.