Gluten-Free Almond Thumbprints

Name: Gluten-Free Almond Thumbprints
Total time: 1 h 10 min
Yield: 16 serving(s)
Ingredients: 4 tbsp. butter, softened; 3 oz. cream cheese, softened; 1/2 c. Swerve granular; 1 large egg; 1 tsp. pure vanilla extract; 1/4 tsp. kosher salt; 1 2/3 c. almond flour; 8 tsp. sugar-free jam

By Lena AbrahamUpdated: Mar 22, 2023

Approved by the Delish Test Kitchen

2 Ratings

Emily Hlavac Green

Yields:

16 serving(s)

Total Time:

1 hr 10 mins

Cal/Serv:

126

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This buttery cookie base tastes amazing with just about any kind of jam filling. Strawberry, raspberry, blackberry...the world is your thumbprint cookie. Pro tip: If dough sticks to your thumb, dip in cold water before making indents, repeating as necessary.

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Directions

1. Step 1Preheat oven to 350° and line a large baking sheet with parchment paper.
2. Step 2In a large bowl using a hand mixer, mix together butter, cream cheese, and sweetener until completely combined. Add egg, vanilla, and salt and beat until combined, then beat in almond flour. Refrigerate dough for 20 minutes.
3. Step 3Using a 1-inch cookie dough scoop, scoop dough into balls and place at least 1 inch apart on prepared baking sheet. Use your thumb to make an indent in center of each cookie, then fill each indent with 1⁄2 teaspoon jam.
4. Step 4Bake until golden on bottom, 20 to 22 minutes. Let cool completely on baking sheet before serving.