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)

Chicken Soup with Tortilla
Tomato-based chicken soup in a large bowl with a side of tortilla strips.

Chicken Soup with Tortilla

Delicious one-pot meal packed with flavor and ready in under an hour. A great option for a weeknight dinner or make-ahead meal.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
12 Cups
Stuffed Peppers with Turkey and Vegetables
Platter of multicolored baked bell peppers stuffed with ground turkey, vegetables and mushrooms.

Stuffed Peppers with Turkey and Vegetables

Colorful bell peppers filled with ground turkey, fresh vegetables and delicious Italian flavors.
Prepare:
10 minutes
Cook:
90 minutes
Makes:
6 Pepper Halves
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
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
Kiwi Pineapple Slaw
Mix of kiwi with vegetables in a large bowl.

Kiwi Pineapple Slaw

A sweet and savory salad that is creamy, crunchy and perfect for a summer picnic.
Prepare:
15 minutes
Makes:
4 cups
Roasted Garlic
Heads of golden-brown, tender roasted garlic.

Roasted Garlic

Roasting garlic brings out sweet and mellow flavors that go well with many recipes. Freeze extra to keep on hand.
Prepare:
5 minutes
Cook:
40 minutes
Makes:
3 Tablespoons
Was this page helpful to you?