Almond Flour Thumbprint Cookies

Name: Almond Flour Thumbprint Cookies
Prep time: 15 min
Cook time: 12 min
Ingredients: 1 cup finely ground almond flour; 3 Tablespoons ghee (softened butter or vegan butter (I used Earth Balance)); 3 Tablespoons maple syrup; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 3 Tablespoons jam (homemade or store-bought)

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Prep Time: 15 minutes

Cook Time: 12 minutes

Servings: 12

Cost: $4.37 /serving

Author : Brittany Mullins

Ingredients

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1 cup finely ground almond flour3 Tablespoons ghee (softened butter or vegan butter (I used Earth Balance))3 Tablespoons maple syrup1/2 teaspoon vanilla extract1/4 teaspoon salt3 Tablespoons jam (homemade or store-bought)

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Instructions

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Step 1

Preheat oven to 350°F.

Step 2

Line a baking sheet: Line a baking sheet with parchment paper or use an un-greased baking stone.

Step 3

Mix dough: Mix almond flour, softened butter, maple syrup, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing.

Step 4

Scoop and roll dough: Use a tablespoon to measure out dough and roll each into a ball. Place the ball of dough on your prepared baking sheet and use your thumb or finger to create a thumbprint in the middle of each cookie. Add 1/2-1 teaspoon of jam to the indentation.

Step 5

Bake cookies: Bake the cookies for 10-12 minutes minutes, until they start to turn golden brown on the bottom.

Step 6

Cool and enjoy: Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.

Step 7

To store: Store cookies in an airtight container in your refrigerator for up to 1 week or in an airtight container in the freezer (layered with parchment paper) for up to 3 months.