Classic thumbprint cookies are a shortbread-like cookie filled with a sweet raspberry jam – and this classic cookie is entirely underrated. These thumbprint cookies in particular are made healthier with only 3 tablespoons of honey, making them naturally sweetened (minus the sweet jam in the middle!).
Whether you are looking for an easy, healthier cookie recipe, or the perfect Holiday treat, these thumbprint cookies are a must-try!
Thumbprint cookies can look so fancy – like you took so much time and effort to make a cookie that was FILLED with something. Classic thumbprint cookies can also bring back a lot of memories for people – of the Holidays and baking with families.. me? Nada. Thumbprint cookies mean absolutely nothing in my family.
So – I’m making them something!
I love how easy these cookies are to make, for an extra impressive dessert, that kids and adults will love. Pie may look fancy, but cookies? Everyone LOVES cookies during the Holidays (or any day of the week!).
Follow along with me, and learn how to make these classic, healthier thumbprint cookies.
Step 1: Create your cookie dough.
Mix together your coconut oil (or butter), almond butter, and honey. Separate your egg – put your egg white in a separate bowl to use later! – and add your egg yolk and vanilla to the batter.
Fold in your flour and mix till all is well combined. Your dough is done! Start scooping cookies – this recipe makes about 15 – onto a plate.
Step 2: To create the “thumbprint” and nut-rolled part of the cookie:
- In the small bowl where you put your egg white, whisk it till it’s light and fluffy with bubbles (about 1-2 mins)
- In another small bowl, add your finely chopped walnuts (or other nuts of choice)
- Taking each cookie ball one at a time, roll them around in the egg white and then roll them around in the nuts, and place them on your (lined or sprayed) pan a few inches apart.
- Using your thumb (or a 1/2 tsp measure) gently push a small indent into the top of the cookie. Repeat until all cookies have been thumb-printed. If the edge of a cookie cracks a bit, gently push it back into the right shape.
- Fill each cookie with about 1/2 tsp of your favorite jelly
Step 3: Bake!
At 350 for 8-10 minutes, or till the edges of the cookies are getting that gorgeous golden-brown color.
You can fill these cookies with your favorite flavor of jam 🙂
My personal favorite is raspberry jam – I would pick it over other jams every time!! I have yet to try it – but you should also be able to use my Chia Seed Jam to fill your cookies with, making them even healthier.
I can’t wait to make these cookies during the Holidays for my families. I think my son will absolutely love to help me roll and thumbprint the dough.. and probably steal some of the nuts while he’s at it! 🙂
Let me know, in the comments below, are thumbprint cookies a classic Holiday treat in your family? Or are you like me, starting the tradition yourself?? 🙂
Looking for other easy, classic dessert recipes? Check out my Chocolate Chip Pumpkin Bars or Double Chocolate Chip Cookies.
- 1/4 cup coconut oil, melted
- 1/4 cup almond butter, drippy
- 3 tbsp honey
- 1 egg
- 1/2 tsp vanilla
- 1 cup gluten-free flour (I use Bobs Red Mill Gluten-free 1-to-1 Baking Flour)
- 1/2 cup walnuts, finely chopped
- 1/4 cup raspberry jelly (or other favorite jelly)
- 1/4 tsp salt
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Preheat your oven to 350 and spray a pan with non-stick spray or line it with parchment paper.
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To prepare, in a separate, small bowl, have your finely chopped walnuts ready to roll your cookies in.
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In a medium sized mixing bowl, combine your coconut oil, almond butter, and honey. Whisk till smooth.
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Add your vanilla and only your egg YOLK. Put your egg WHITE into another small bowl, for rolling your cookies in. Whisk again till all is well combined.
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Add in your flour and salt, and stir till your dough is formed.
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Using a cookie scoop, scoop out about 15 cookies onto a plate.
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Whisk your egg white till its fluffy and bubbles begin to form (about a minute or two).
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Now, dip each cookie into the egg white, rolling it around so its covered completely, and then dip it into your chopped nuts, rolling it around again so its covered completely.
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Dip and roll each cookie and place them on your pan, a couple inches apart (these cookies don't spread).
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Using your thumb (or 1/2 teaspoon measure), lightly push down and form a small indent in the top of each cookie as the "thumbprint." Your thumbprint will hold about 1/2 teaspoon of jelly. If one side of your cookie cracks, gently push it back into place.
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Once all your cookies have been thumb-printed, add 1/2 tsp of jelly into each thumbprint hole.
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Bake in the oven for about 8-10 minutes, or till the edges of the cookie are starting to just turn golden brown.
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Let cool and devour!
*Store in an airtight container for a week or so.
I found these ended up being quite dry, I am not sure if maybe they needed less time in the oven or maybe a different variety of ingredients to make them chewy. Or maybe they are meant to be dry?
Hi Kate. They should not be dry, it sounds like maybe there was too much time in the oven. Either that, or your almond butter wasn’t very oily. I’d be curious to know what brand you used?