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!