Skip to main content

Hazelnut Thumbprint Cookies

This simple and tasty cookie is made with nut flours and your choice of sweetener. Finish the fun with a thumbprint filling of your favorite jam.
Plate of bite-sized cookies with a gooey jam center.
Prep time: 10 minutes
Cook time: 10 minutes
Makes: 15 cookies
Nutrition Facts: View label

Ingredients

1½ cups almond flour (see Notes)
½ cup hazelnut flour (see Notes)
½ teaspoon cinnamon (optional)
2 Tablespoons maple syrup, agave or honey (see Notes)
1½ Tablespoons melted coconut oil
2 to 3 Tablespoons water
2 Tablespoons fruit jam (optional)

Directions

  1. Wash hands with soap and water.
  2. Set oven to 350 degrees F.
  3. In a medium bowl, stir together the almond flour, hazelnut flour and cinnamon, if desired.
  4. Add syrup and oil. Stir to mix in evenly.
  5. Add 1 Tablespoon water at a time, stirring after each addition. The mixture will appear crumbly but will hold together to form a cookie.
  6. Scoop 2 Tablespoons of mixture into your hand and shape into a ball. Press your thumb gently into the center of the dough to form a thumbprint. Place cookie on a parchment-covered or lightly-greased baking sheet.
  7. Add a small amount of jam (any type) into the thumbprint of each cookie.
  8. Bake for 10 to 12 minutes or until the bottom edges of the cookies begin to brown.
  9. To avoid breaking the cookies, let them cool completely before taking them off the pan.
  10. Refrigerate or freeze leftover cookies in an airtight container.

Notes

  • Look for nut flours in the baking section of your grocery store. For best quality and freshness, store nut flours in an airtight container in the refrigerator or freezer.
  • If almond or hazelnut flour is coarsely ground, sift before measuring.
  • Try making your own nut flour in a food processor. Use short pulses of about 1 second each. Stop and scrape the bowl about every 10 seconds to be sure the grind is even and to stop before you grind the nuts into nut butter.
  • You can substitute an all-purpose gluten-free flour for the almond flour.
  • No coconut oil? Use vegetable oil or melted butter or margarine instead.
  • Try a small piece of chocolate or a hazelnut in the thumbprint instead of fruit jam.
  • Honey is not recommended for children under 1 year old.

Comments

I made these for a group of friends and was delighted to find that they loved them! Comments included "just the right sweetness," "very satisfying" and "loved the texture." I used the optional cinnamon and I put either whole hazelnuts or raspberry jam in the thumbprints. They are very easy to make and look pretty on a plate.

You might also like...

Recipes A to Z (without photos)

My Personal Pizza
Platter of English muffins with red sauce, vegetables and melted cheese.

My Personal Pizza

Kids of all ages will have fun topping their own pizzas.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
1 pizza
Soulful Seasoning
Bowl of seasoning mix.

Soulful Seasoning

Mix your own seasoning for veggies, meats, rice, tofu and soups.
Prepare:
5 minutes
Makes:
10 Tablespoons
Stovetop Creamy Grits
Bowls of fine textured corn grits.

Stovetop Creamy Grits

Creamy corn grits with a rich flavor. Enjoy many ways.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
4 servings
Carrot, Jicama and Orange Salad
Photo of Carrot, Jicama and Orange Salad

Carrot, Jicama and Orange Salad

Fresh and colorful salad with a tangy homemade dressing!
Prepare:
20 minutes
Makes:
4 Cups
Black Bean Brownies (without flour)
Black bean brownies on a plate.

Black Bean Brownies (without flour)

Black beans are the special ingredient in these moist and not-too-sweet brownies.
Prepare:
20 minutes
Cook:
25 minutes
Makes:
16 pieces
Black-Eyed Peas and Quinoa Salad
Bowl of Black-Eyed Peas and Quinoa Salad.

Black-Eyed Peas and Quinoa Salad

Enjoy this main dish or side salad that is full of flavor, color, texture and nutrients.
Prepare:
10 minutes
Makes:
7 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.