Gluten-free, grain-free almond flour shortbread cookies with raspberry jam!

Almond Flour Thumbprint Cookies

A light and crispy shortbread cookie made from almond flour, topped with raspberry jelly!

Course Cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 cookies
Calories 87 kcal
Author Kristine


  • 1-1/4 cup almond flour
  • 3 TBS butter softened
  • 1/8 tsp sea salt
  • 1 TBS maple syrup
  • 1/2 tsp vanilla extract
  • Raspberry jam


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a medium bowl cream almond flour, butter, and sea salt until smooth.
  3. Add maple syrup and vanilla and mix until a dough forms.
  4. Using a 1 TBS cookie scoop, scoop dough on to lined baking sheet.
  5. Press down on the top of each cookie with a measuring spoon to create a divot.
  6. Fill each cookie with 1/2 tsp raspberry jam (or other fruit jam).
  7. Bake for 12-15 minutes until lightly brown.
  8. Allow cookies to cook for a few minutes on the pan and then transfer to a wire rack to cool completely.