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Almond Thumbprint Cookies

As November marks the beginning of gathering season, you’ll want to add these cookies to your repertoire for a simple, delicious treat to take to your next festive event. With only six ingredients and a 10-minute prep time, you can whip up a tasty batch with little effort. Each bite has the perfect hint of sweetness, and just the right balance of chewy to crunchy. It’s a cookie that everyone will enjoy, and in fact, they’re so good you’d never guess they’re gluten free! As a bonus, you can store these cookies in an air-tight container for up to two weeks, and they’ll be just as good as the day you made them.

For this recipe, you’ll need to grab some of your favorite jam. By a unanimous vote, the Rustic Trades team chose two homemade jams by KT’s Creations. We stumbled upon Katie’s products on an outing at the Sunday Market in downtown Colorado Springs over the summer. One bite of her organic apricot jam and we were hooked! Each flavor is just divine! Most big-brand jams on store shelves generally have over 60% sugar, but we learned that KT’s Creation’s only has 2.5% sugar which allows for all of the natural sweet fruit flavors to really stand out. If you’re in the Colorado Springs area, you can pick up jar of Katie’s delightful jam at several festivals this fall, or take one of her many canning classes to learn how to make your own.

Gluten-Free Almond Thumbprint Cookies

Prep Time: 10 Minutes | Cook Time: 20 Minutes


  • 2 1/2 cups almond meal (store bought or homemade)
  • 1/2 cup sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla
  • 1 egg
  • 2 egg whites
  • 1/4 cup of your favorite jam


Preheat oven to 350°F. In a large bowl, add almond meal, sugar, sea salt, egg and egg whites; mix well until combined.

Cover a cookie sheet with parchment paper. Using your hand, roll the dough into 1-inch balls and place approximately 2 inches apart on the pan. With your thumb, press in the center of the dough to create a well for the jam. Fill each cookie with a scant teaspoon of jam. Place in the oven and bake for 20 minutes. Allow to cool completely before storing.

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