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)
- Wash hands with soap and water.
- Set oven to 350 degrees F.
- In a medium bowl, stir together the almond flour, hazelnut flour and cinnamon, if desired.
- Add syrup and oil. Stir to mix in evenly.
- Add 1 Tablespoon water at a time, stirring after each addition. The mixture will appear crumbly but will hold together to form a cookie.
- 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.
- Add a small amount of jam (any type) into the thumbprint of each cookie.
- Bake for 10 to 12 minutes or until the bottom edges of the cookies begin to brown.
- To avoid breaking the cookies, let them cool completely before taking them off the pan.
- Refrigerate or freeze leftover cookies in an airtight container.
- 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.