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  • Writer's pictureTracyann Thomas

Almond Flour Thumbprint Cookies

In the middle of a crazy busy spell, I needed a really simple healthy treat to take with me and share for a gathering last weekend. I had little time to put it together and wanted it to be super easy to travel with.

So I made these delicious Almond Flour Thumbprint Cookies with Raspberry Jam. I found the original recipe on #Veganista (thx Veganista! :} ). I changed up the oil, nuts and added some warming and pungent spices to increase digestibility making this balancing for all doshas.

Literally, just five basic ingredients (plus spices) and it barely takes any time to put it all together.

Gluten-free, vegan, delicious, wholesome, healthy & easy-to-digest =guilt-free indulgence!

Another great thing about these cookies is that there is a lot of wiggle room for creativity. Change up the crushed nuts, spices, and jam to come up with your own version. Cinnamon, another digestive aid, would be really yummy, and maybe some crushed walnuts. And so many options for the filling! Next time, I'm thinking Fig Butter for some more Ojas support. I’m also excited to try a version with half Almond flour and half Buckwheat flour for a richer-tasting and nutrient-dense cookie.

Having one or two of these with a cozy cup of warm herbal tea can provide a healthy, sweet pick-me-up and can be enjoyed in moderation by all three doshas.

These could be really fun to make with the kids.


  • 2 cups Almond Flour

  • 1/4 cup pure Maple Syrup

  • 1/4 cup Coconut Oil

  • 2 teaspoons Vanilla extract

  • ⅛ tsp Pink Salt

  • ½ tsp Cardamom

  • ⅛ tsp Ginger Powder

  • 1/3 cup Pistachios, crushed or chopped


Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper.

Mix together the maple syrup, coconut oil & vanilla.

Add in the almond flour & salt.

Mix well until the mixture forms a soft dough consistency.

Place the crushed pistachios in a small bowl and set aside.

Roll the dough into 1-inch balls (use a 1 tablespoon measuring spoon).

Roll the dough balls in the crushed pistachios and place on a rimmed baking sheet.

The cookies don't spread much when you cook so they don't need too much space between them.

Using the back of 1/2 teaspoon measuring spoon, make an indent in the center of each cookie. Pinch together any large cracks around the sides of each cookie.

Fill the indent with 1/2 teaspoon of jam.

Place in the oven and bake for 10 – 15 minutes.

Cookies will be soft & harden a bit as they cool.

Makes 16 – 18 cookies

Store the cookies loosely covered on the counter for up to 3 – 4 days or keep in a covered container in the refrigerator for 7 – 10 days.

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