These jammy almond thumbprint cookies couldn’t be easier and are just perfect for all ages! Sometimes the simplest cookies are the best in my opinion.
Using a combo of flours, but remaining gluten, dairy and egg free, they come together in a flash in the food processor and are ready in minutes!
They have a buttery (without the butter) shortbread texture, a delicious almond flavour and the perfect crunch. They definitely fit into the ‘dunkable’ category of cookie.
Perfect for the hungry after school tribe, lunch box filler or an afternoon tea to impress.
I used a store-bought sugar-free raspberry jam here, but I’ve also trialled them with homemade chia jam and they work out beautifully! You can really use whatever you have and I think blackberry or even apricot jam would be delicious too!
- 1 cup almond meal
- 1/4 cup brown rice flour
- 1/4 cup oat flour
- 2 Tbsp ground flaxmeal
- 1 tsp baking powder
- 3 Tbsp almond butter or any nut butter
- 3 Tbsp rice malt syrup or maple syrup
- 3 Tbsp refined sugar-free raspberry jam or use homemade chia jam
Preheat oven to 160 degrees and line a cookie tray with baking paper
Into the food processor place flours, flaxmeal and baking powder. Process for 5 seconds to combine.
Add almond butter and sweetener then pulse until mixture becomes a dough that will stick together between your fingers.
Remove blade, then roll dough into 10 balls (roughly the size of golf balls). Place on the tray about 4cm space between them.
Wet your thumb and press down in the middle of each ball forming a well.
Into each indentation on the cookie, place 1/4 tsp of jam.
Place in the oven for 10 minutes. When you remove the cookies, they will feel soft, but don't worry they harden once cool.