Almond Flour Thumbprint Cookies | Easy Toddler Snack
These Almond Flour Thumbprint Cookies are one of those recipes that look cute but are actually so simple to make. The cookie base comes together with just a handful of ingredients, and you can change up the centers depending on what you have at home.
I filled ours a few different ways — blueberry jam, peanut butter, and mini chocolate chips. They’re soft, lightly sweet, and make such a fun little snack for toddlers and the rest of the family too.
Why You’ll Love These
They’re made with simple ingredients, naturally sweetened with maple syrup, and everything comes together in one bowl. I also love that you don’t have to commit to one flavor — make a few jam ones, a few peanut butter ones, and throw some chocolate chips into the rest!
Almond Flour Thumbprint Cookies – Easy Toddler Snack
Course: Egg-Free, SnacksDifficulty: Easy12
Cookies10
minutes12
minutesIngredients
- For the cookies:
1½ cups almond flour
1 tablespoon natural peanut butter
1 tablespoon melted butter or coconut oil
2 tablespoons maple syrup
½ teaspoon vanilla extract
- For filling — use whatever you like:
Fruit jam or preserves
Natural peanut butter
Mini chocolate chips
Directions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- Add the almond flour, peanut butter, melted butter, maple syrup, and vanilla to a bowl. Mix until everything comes together into a soft dough.
- If the dough feels too sticky to roll, refrigerate it for about 10 minutes. This makes it much easier to work with.
- Scoop small portions of dough and roll them into balls. Arrange them on your prepared baking sheet, leaving a little space between each one.
- Gently press your thumb or the back of a small measuring spoon into the center of each ball to make an indentation. Be gentle so the edges don’t crack too much.
- Add a small amount of your favorite filling to each center. I used blueberry jam for some and peanut butter for others, then added a few mini chocolate chips to the peanut butter ones.
- Bake at 325°F for about 10–12 minutes, or until the cookies are set and just starting to turn lightly golden around the edges.
- Let them cool on the baking sheet for at least 10 minutes before moving them. Almond flour cookies are quite soft straight from the oven and will firm up as they cool.
Tips for the Best Thumbprint Cookies
Don’t overfill them. You only need a little filling in each indentation. Too much jam can bubble over while baking.
If your dough is sticky, chill it. Almond flour dough can vary a little depending on the peanut butter and maple syrup you’re using. Ten minutes in the fridge usually does the trick.
Let them cool completely. They’ll feel very soft when they first come out of the oven, so don’t worry! They become much easier to pick up once cooled.
Make them your own. Strawberry or raspberry jam, almond butter, sunflower seed butter, or a few mini chocolate chips would all work well.
Toddler-Friendly Tips
For younger toddlers, choose a fruit spread with little or no added sugar if that’s your preference. You can also leave out the chocolate chips and simply use jam or a thin layer of nut butter.
As always, make sure nuts and nut butters have already been introduced safely and serve the cookies in a way that’s appropriate for your child’s eating abilities.
Storage
Once completely cooled, store the cookies in an airtight container at room temperature for about 2 days or in the refrigerator for up to 5 days.
For longer storage, freeze them in a freezer-safe container for up to 2 months. Let them thaw in the refrigerator or at room temperature before serving.
Because the exact storage time can vary depending on the filling you use, I prefer refrigerating cookies made with an opened fruit spread after the first day.
