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)

Refrigerator Pickled Cucumbers
Sliced cucumbers in mason jars with pickling brine.

Refrigerator Pickled Cucumbers

Make your own crispy pickles at home with this simple recipe.
Prepare:
20 minutes
Makes:
1 pint
Mix and Match Stir-Fry
Two bowls with rice and a variety of stir-fried vegetables.

Mix and Match Stir-Fry

Prepare:
5 minutes
Cook:
20 minutes
Makes:
4 Servings
Perfect Hard-Cooked Eggs
Plate of hard-cooked egg halves.

Perfect Hard-Cooked Eggs

How to make the perfect hard-cooked eggs. Make some to keep on hand for salads, sandwiches or eating alone as a protein-rich snack!
Prepare:
5 minutes
Cook:
20 minutes
Makes:
1 Servings
Stovetop Teff
Bowl of fine textured teff.

Stovetop Teff

Teff has a mild and nutty flavor with a soft texture.
Prepare:
5 minutes
Cook:
15 minutes
Makes:
2 ½ cups
Kale and Cranberry Stir-Fry
Plate of stir-fried kale with cranberries.

Kale and Cranberry Stir-Fry

A sweet and savory recipe with a hint of fresh citrus. A great way to add dark leafy greens to your meals!
Prepare:
10 minutes
Cook:
5 minutes
Makes:
5 cups
Spinach and Black Bean Enchiladas
Casserole dish with tortillas filled with a bean, corn and spinach mix with red sauce.

Spinach and Black Bean Enchiladas

A tasty combination of black beans and veggies wrapped in tender tortillas, covered in a flavorful tomato sauce and topped with creamy mozzarella cheese.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
8 enchiladas
Was this page helpful to you?