These almond butter thumbprint cookies are nutty and deliciously sweet, baking up crunchy around the edges and chewy in the center. Topped with a fruit-sweetened raspberry jam and a drizzle of nut butter, kids and adults alike love these cookies.
This delicious almond butter thumbprint cookie recipe comes from our friend Michelle, who runs the website Sunkissed Kitchen . She is an expert at creating recipes that taste great and feel great.
As the mom of a strong-willed boy who doesn’t share her enthusiasm for eating vegetables, Michelle has had to get creative in the kitchen. By incorporating foods like whole grains, nuts, seeds, fruits, and vegetables into her recipes, she creates meals that her entire family loves.
These almond butter thumbprint cookies are made with simple, whole foods – dates, oatmeal, chia seeds , coconut oil, almond butter, and raspberries. They make a delicious snack or breakfast that kids and adults will both love, and are perfect for busy weekday mornings.
Ingredients notes
- To make the jam filling you’ll need dates, raspberries, and chia seeds . If you want to skip a step, you can use store-bought jam instead.
- Oats : You’ll blend these a little so you can use either old-fashioned rolled oats or quick oats. Avoid using steel-cut oats.
- Almond butter : Although it will change the flavor of these cookies, you can experiment with using different nut butters.
- You’ll also need chia seeds, coconut oil, baking soda, and sea salt.
Making refined sugar free cookies
Creating recipes that are refined sugar-free is what Michelle does best. One of her best ‘tricks’ is to use dates to sweeten desserts, as she does with these almond butter thumbprint cookies. It’s the same swap that she uses in her gluten free date bars and chocolate chia pudding .
Variations to try
These almond butter thumbprint cookies are a delicious treat. If you want to experiment and make them your own, here are a few ideas to try:
- Use your favorite nut butter in place of almond butter
- Try adding hemp hearts instead of chia seeds.
- Switch up the berries in the jam. Try blueberries, blackberries, or strawberries.
Can I use oat flour instead of blending the oats?
No oat flour is too finely ground. When you blend the oats, you want a consistency that is still a bit chunky.
How long do these cookies last?
These cookies will keep well for a week when stored in a container in your fridge.
Can I freeze these almond butter thumbprint cookies?
Yes! These cookies freeze excellently. Freeze them in a single layer on a parchment paper-lined baking sheet. Once they are frozen, you can move them to a freezer-safe container. Let them thaw for a few minutes at room temperature before enjoying them.
Almond Butter Thumbprint Cookies Recipe
- Pin
Ingredients
Date Paste
- ▢ 6 ounces dates
- ▢ ½ cup hot water
Raspberry Chia Jam
- ▢ 4 ½ ounces frozen raspberries
- ▢ ¼ cup date paste
- ▢ ½ tablespoon chia seeds (see notes)
AB & J Breakfast Thumbprint Cookies
- ▢ 1 cup oats
- ▢ 1 tablespoon chia seeds
- ▢ ¼ cup almond butter
- ▢ ¼ cup date paste
- ▢ 2 tablespoons coconut oil
- ▢ ¼ teaspoon baking soda
- ▢ ¼ teaspoon sea salt
- ▢ Almond butter (to drizzle)
Instructions
Date Paste
- Add boiling water to dates in a bowl, and allow them to sit for 2-3 minutes to soften. 6 ounces dates, ½ cup hot water
- Add the dates and the water to a food processor bowl, and process until very smooth and the color lightens. This will make slightly more date paste than you need for this recipe, but it is difficult to make less. See the notes section for ideas about how to use the leftovers!
Raspberry Chia Jam
- In a small saucepan, add the raspberries and date paste. Bring to a low boil over medium heat. Stir occasionally for 2-3 minutes and then remove the pot from the heat. Add the chia seeds, mix well, and set aside to thicken. 4 ½ ounces frozen raspberries, ½ tablespoon chia seeds, ¼ cup date paste
Almond Butter Thumbprint Cookies
- Preheat your oven to 350 degrees Fahrenheit. Add the oats to a blender and pulse 6-8 times. The oats need to be broken up, but not blended into flour. 1 cup oats
- In a large mixing bowl, mix the date paste, almond butter, coconut oil, sea salt, and baking soda. Add the oats and chia seeds, and stir until combined. ¼ cup almond butter, ¼ cup date paste, 2 tablespoons coconut oil, ¼ teaspoon baking soda, ¼ teaspoon sea salt, 1 tablespoon chia seeds
- On a parchment paper-lined baking tray, scoop out 1 tablespoon balls of the dough. A small cookie scoop or rounded tablespoon works well for this.
- Press a thumbprint into the center of each ball of cookie dough. A rounded ½ tablespoon makes the perfect-sized hole. Add a heaping ½ tablespoon of jam to the center of each cookie.
- Bake the cookies for 12 minutes and then remove them from the oven. Allow the cookies to cool completely; they will firm up once they have cooled.
- Once the cookies are cooled, you can drizzle them with almond butter. Raw almond butter is easier to drizzle, but you can also spread a little almond butter on top when you’re ready to serve. Almond butter
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More cookie recipes
Chocolate Almond Thumbprint Cookies
Whole Wheat Chocolate Chip Cookies
Breakfast Cookies with Oats and Nut Butter
Flourless Chickpea Peanut Butter Cookies
These almond butter thumbprint cookies are nutty and deliciously sweet, baking up crunchy around the edges and chewy in the center. Topped with a fruit-sweetened raspberry jam and a drizzle of nut butter, kids and adults alike love these cookies.
This delicious almond butter thumbprint cookie recipe comes from our friend Michelle, who runs the website Sunkissed Kitchen . She is an expert at creating recipes that taste great and feel great.
As the mom of a strong-willed boy who doesn’t share her enthusiasm for eating vegetables, Michelle has had to get creative in the kitchen. By incorporating foods like whole grains, nuts, seeds, fruits, and vegetables into her recipes, she creates meals that her entire family loves.
These almond butter thumbprint cookies are made with simple, whole foods – dates, oatmeal, chia seeds , coconut oil, almond butter, and raspberries. They make a delicious snack or breakfast that kids and adults will both love, and are perfect for busy weekday mornings.
Ingredients notes
- To make the jam filling you’ll need dates, raspberries, and chia seeds . If you want to skip a step, you can use store-bought jam instead.
- Oats : You’ll blend these a little so you can use either old-fashioned rolled oats or quick oats. Avoid using steel-cut oats.
- Almond butter : Although it will change the flavor of these cookies, you can experiment with using different nut butters.
- You’ll also need chia seeds, coconut oil, baking soda, and sea salt.
Making refined sugar free cookies
Creating recipes that are refined sugar-free is what Michelle does best. One of her best ‘tricks’ is to use dates to sweeten desserts, as she does with these almond butter thumbprint cookies. It’s the same swap that she uses in her gluten free date bars and chocolate chia pudding .
Variations to try
These almond butter thumbprint cookies are a delicious treat. If you want to experiment and make them your own, here are a few ideas to try:
- Use your favorite nut butter in place of almond butter
- Try adding hemp hearts instead of chia seeds.
- Switch up the berries in the jam. Try blueberries, blackberries, or strawberries.
Can I use oat flour instead of blending the oats?
No oat flour is too finely ground. When you blend the oats, you want a consistency that is still a bit chunky.
How long do these cookies last?
These cookies will keep well for a week when stored in a container in your fridge.
Can I freeze these almond butter thumbprint cookies?
Yes! These cookies freeze excellently. Freeze them in a single layer on a parchment paper-lined baking sheet. Once they are frozen, you can move them to a freezer-safe container. Let them thaw for a few minutes at room temperature before enjoying them.
Almond Butter Thumbprint Cookies Recipe
- Pin
Ingredients
Date Paste
- ▢ 6 ounces dates
- ▢ ½ cup hot water
Raspberry Chia Jam
- ▢ 4 ½ ounces frozen raspberries
- ▢ ¼ cup date paste
- ▢ ½ tablespoon chia seeds (see notes)
AB & J Breakfast Thumbprint Cookies
- ▢ 1 cup oats
- ▢ 1 tablespoon chia seeds
- ▢ ¼ cup almond butter
- ▢ ¼ cup date paste
- ▢ 2 tablespoons coconut oil
- ▢ ¼ teaspoon baking soda
- ▢ ¼ teaspoon sea salt
- ▢ Almond butter (to drizzle)
Instructions
Date Paste
- Add boiling water to dates in a bowl, and allow them to sit for 2-3 minutes to soften. 6 ounces dates, ½ cup hot water
- Add the dates and the water to a food processor bowl, and process until very smooth and the color lightens. This will make slightly more date paste than you need for this recipe, but it is difficult to make less. See the notes section for ideas about how to use the leftovers!
Raspberry Chia Jam
- In a small saucepan, add the raspberries and date paste. Bring to a low boil over medium heat. Stir occasionally for 2-3 minutes and then remove the pot from the heat. Add the chia seeds, mix well, and set aside to thicken. 4 ½ ounces frozen raspberries, ½ tablespoon chia seeds, ¼ cup date paste
Almond Butter Thumbprint Cookies
- Preheat your oven to 350 degrees Fahrenheit. Add the oats to a blender and pulse 6-8 times. The oats need to be broken up, but not blended into flour. 1 cup oats
- In a large mixing bowl, mix the date paste, almond butter, coconut oil, sea salt, and baking soda. Add the oats and chia seeds, and stir until combined. ¼ cup almond butter, ¼ cup date paste, 2 tablespoons coconut oil, ¼ teaspoon baking soda, ¼ teaspoon sea salt, 1 tablespoon chia seeds
- On a parchment paper-lined baking tray, scoop out 1 tablespoon balls of the dough. A small cookie scoop or rounded tablespoon works well for this.
- Press a thumbprint into the center of each ball of cookie dough. A rounded ½ tablespoon makes the perfect-sized hole. Add a heaping ½ tablespoon of jam to the center of each cookie.
- Bake the cookies for 12 minutes and then remove them from the oven. Allow the cookies to cool completely; they will firm up once they have cooled.
- Once the cookies are cooled, you can drizzle them with almond butter. Raw almond butter is easier to drizzle, but you can also spread a little almond butter on top when you’re ready to serve. Almond butter
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More cookie recipes
Chocolate Almond Thumbprint Cookies
Whole Wheat Chocolate Chip Cookies
Breakfast Cookies with Oats and Nut Butter
Flourless Chickpea Peanut Butter Cookies
Almond Butter Thumbprint Cookies Recipe
Ingredients
Date Paste
- 6 ounces dates
- ½ cup hot water
Raspberry Chia Jam
- 4 ½ ounces frozen raspberries
- ¼ cup date paste
- ½ tablespoon chia seeds , see notes
AB & J Breakfast Thumbprint Cookies
- 1 cup oats
- 1 tablespoon chia seeds
- ¼ cup almond butter
- ¼ cup date paste
- 2 tablespoons coconut oil
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- Almond butter , to drizzle
Instructions
Date Paste
- Add boiling water to dates in a bowl, and allow them to sit for 2-3 minutes to soften. 6 ounces dates, ½ cup hot water
- Add the dates and the water to a food processor bowl, and process until very smooth and the color lightens. This will make slightly more date paste than you need for this recipe, but it is difficult to make less. See the notes section for ideas about how to use the leftovers!
Raspberry Chia Jam
- In a small saucepan, add the raspberries and date paste. Bring to a low boil over medium heat. Stir occasionally for 2-3 minutes and then remove the pot from the heat. Add the chia seeds, mix well, and set aside to thicken. 4 ½ ounces frozen raspberries, ½ tablespoon chia seeds, ¼ cup date paste
Almond Butter Thumbprint Cookies
- Preheat your oven to 350 degrees Fahrenheit. Add the oats to a blender and pulse 6-8 times. The oats need to be broken up, but not blended into flour. 1 cup oats
- In a large mixing bowl, mix the date paste, almond butter, coconut oil, sea salt, and baking soda. Add the oats and chia seeds, and stir until combined. ¼ cup almond butter, ¼ cup date paste, 2 tablespoons coconut oil, ¼ teaspoon baking soda, ¼ teaspoon sea salt, 1 tablespoon chia seeds
- On a parchment paper-lined baking tray, scoop out 1 tablespoon balls of the dough. A small cookie scoop or rounded tablespoon works well for this.
- Press a thumbprint into the center of each ball of cookie dough. A rounded ½ tablespoon makes the perfect-sized hole. Add a heaping ½ tablespoon of jam to the center of each cookie.
- Bake the cookies for 12 minutes and then remove them from the oven. Allow the cookies to cool completely; they will firm up once they have cooled.
- Once the cookies are cooled, you can drizzle them with almond butter. Raw almond butter is easier to drizzle, but you can also spread a little almond butter on top when you’re ready to serve. Almond butter
Notes
https://www.theendlessmeal.com/ab-j-breakfast-thumbprint-cookies/
Chocolate Almond Thumbprint Cookies are the ultimate treat. They’re soft like shortbread, filled with chocolate, and are made without grains or refined sweeteners.
Are you ready for an amazing cookie recipe? Because these almond thumbprint cookies are it. They’re rich, buttery, and feel totally indulgent — and let’s just agree to keep it quiet that they’re made with good-for-you ingredients. That can be our little secret.
I learned pretty quickly that not mentioning almond flour is the way to go. After watching someone polish off a couple and rave about how good they were, then revealing the ingredients, I can confirm these cookies pass the most important test: they’re just plain delicious. Soft and shortbread-like, lightly sweet (without being cloying), and filled with dreamy melted dark chocolate.
They’re also dangerously easy to make and endlessly adaptable. Dress them up with seasonal sprinkles, keep them simple, make them vegan, paleo, gluten-free — they do it all. But honestly, none of that matters as much as this: they taste incredible, and it’s very hard to stop at one.
And once you’ve finished making these almond thumbprint cookies, also try our buttery, whipped shortbread cookies !
Chocolate thumbprint cookies variations
This recipe is super easy to tweak to make your own fun creations. Here are a few ideas to get you going:
- Peppermint: add a few drops of peppermint oil to the chocolate
- Candy cane: sprinkle the tops with crushed candy canes
- Extra almond: add a few drops of almond extract to the dough and sprinkle the tops with toasted sliced almonds
- Orange: Add orange extract to the chocolate and decorate with candied orange peels.
Which variation do you want to try first?
Chocolate Almond Thumbprint Cookies Recipe
- Pin
Ingredients
- ▢ 1 ½ cups almond flour
- ▢ ¼ cup coconut sugar
- ▢ 2 tablespoons tapioca starch
- ▢ A pinch of sea salt
- ▢ ¼ cup softened butter (or vegan butter, if needed)
- ▢ 2 teaspoons vanilla
- ▢ ¼ cup dark chocolate chips (paleo or vegan, as needed)
- ▢ 2 teaspoons coconut oil
- ▢ Shredded coconut (to garnish)
Instructions
- Preheat your oven to 350 degrees.
- In a medium-sized bowl, whisk the almond flour, coconut sugar, tapioca starch, and salt. Add the butter and vanilla and mix until a dough forms. I find using my hands is easiest. 1 ½ cups almond flour, ¼ cup coconut sugar, 2 tablespoons tapioca starch, A pinch of sea salt, ¼ cup softened butter, 2 teaspoons vanilla
- Roll into 12 balls and place them on a baking sheet. Make an indent in each with your thumb.
- Bake in the oven for 10 minutes. When you remove them from the oven, you may need to push the indents in a little with a spoon. Let them cool for 5 minutes then transfer the cookies to a cooling rack to cool completely.
- Melt the chocolate with the coconut oil over low heat. Pour the chocolate into the thumbprints then sprinkle a little coconut on top. Let the chocolate set before storing the cookies. ¼ cup dark chocolate chips, 2 teaspoons coconut oil, Shredded coconut
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
