Gluten-Free Almond Thumbprints
Delightful gluten-free almond cookies filled with sweet jam centers, perfect for family gatherings and cozy afternoons.
Ingredients
For the dough
- 4 tablespoons softened butter Ensure at room temperature for easy mixing.
- 3 ounces softened cream cheese Also at room temperature.
- 1/2 cup Swerve granular A sugar substitute for sweetness.
- 1 large egg Binds the ingredients together.
- 1 teaspoon pure vanilla extract Adds flavor.
- 1/4 teaspoon kosher salt Enhances flavors.
- 1 2/3 cups almond flour Main flour for the cookies.
For the filling
- 8 teaspoons sugar-free jam Choose your favorite flavor.
Instructions
Preparation
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, using a hand mixer, combine the softened butter, cream cheese, and Swerve granular until creamy and well-blended.
- Add the egg, pure vanilla extract, and kosher salt, beating until all ingredients are combined.
- Gradually mix in the almond flour until a cohesive dough forms.
- Refrigerate the dough for 20 minutes.
Baking
- Use a 1-inch cookie scoop to portion out the dough into balls and place them on the prepared baking sheet.
- Make an indent in each cookie with your thumb.
- Fill each indent with about 1/2 teaspoon of sugar-free jam.
- Bake until the bottoms are golden brown, about 20 to 22 minutes.
- Let the cookies cool completely on the baking sheet before serving.
Notes
For variations, substitute Swerve granular with coconut sugar or maple syrup. These cookies can also include nuts or chocolate chips for added flavor.