Almond Thumbprint Cookies

Baked goods, Desserts

Almond Thumbprint Cookies

It occurred to me the other day that my cooking experiments began about 10 years ago, after graduation. University life can be harsh on one’s body and I was no exception. During an enlightening conversation with my mom, I had a breakthrough which led me back to wanting to eat solely whole foods. As I delved into the world of healthy cooking, I eventually created Craving Greens as a visual reference for myself.

This 10-year anniversary also coincides with Craving Greens reaching the 100-recipe count. Two important milestones! I should celebrate. I must admit that as I grew into a more confident cook, it did cross my mind to retire this blog. After all, it served its purpose. But the truth is I enjoy this creative outlet so here I am, still around.

This recipe for thumbprint cookies is loosely adapted from here. It’s a fun and healthy treat to bake especially when you realize you canned way too much jam last summer. Remember the serviceberries I foraged? They made a delicious jam.


Almond Thumbprint Cookies

  • 1 heaping cup raw almonds
  • 1/2 cup rolled oats
  • 1/2 cup whole-wheat pastry flour
  • 1 tbsp unsweetened coconut flakes
  • Pinch nutmeg
  • Pinch cinnamon
  • Pinch salt
  • 1/4 cup coconut oil or butter, melted
  • 1/4 cup maple syrup
  • 1 small egg
  • 1 tsp pure vanilla extract
  • Jam of your choice

Preheat oven at 350F and line a large baking sheet with parchment paper. In a food processor, add the almonds, oats and whole-wheat pastry flour.

Process for 15 seconds or until you get a coarse flour consistency. Transfer to a medium-sized mixing bowl. Add the remainder of the dry ingredients (unsweetened coconut flakes, spices, salt). Stir to combine and set aside.


In a separate bowl, whisk together the wet ingredients (melted coconut oil or butter, maple syrup, egg, vanilla extract).


Pour the wet ingredients into the dry ones and stir well to combine.



Using a cookie scoop, drop tablespoons of dough onto the baking sheet.

With your thumb, gently press down in the middle of each cookie so as to flatten the dough and to create space for the jam.

Almond Thumbprint Cookies


Fill each thumbprint with a little bit of your jam of choice.

Almond Thumbprint Cookies

Bake in the preheated oven for 12 to 15 minutes or until the edges are slightly golden.

Almond Thumbprint Cookies


Yields approximately 15 cookies.