Lemon Almond Flour Thumbprint Cookies

Lemon almond flour thumbprint cookies made vegan and grain-free with cashew butter and lots of lemon. Perfectly sweet, bright, and fluffy.

Are you ready to SPRING forward this weekend? 

I’m excited for the extra evening daylight but can already anticipate the sleepiness.

Luckily, I’ve got some delicious cookies to counteract the loss of that extra hour of sleep. 

These Lemon Almond Flour Thumbprint Cookies are the cookies that you need this spring. 

They’re perfectly sweet, bright, and fluffy and made vegan and grain-free with almond flour, cashew butter, and lots of lemon.

You’re going to love the combination of lemon cookies paired with a berry jammy center. 

I can guarantee you they’ll put a *spring* in your step! 

What You Need to Make Lemon Flour Thumbprint Cookies

Here’s what you need to make Lemon Almond Flour Thumbprint Cookies:

• ground flaxseed 
• cashew butter
• lemon juice
• maple syrup
• lemon zest
• Bob’s Red Mill Super-Fine Almond Flour
• baking powder
• fruit jam (homemade or store-bought)

That’s it!

The Set Up

First, preheat the oven to 350°F and line a baking sheet with parchment paper.

You might need two baking sheets, depending on how large they are. 

How to Make Lemon Almond Flour Thumbprint Cookies

In a large bowl whisk together the ground flaxseed and filtered water and allow it to sit for ~5 minutes.

It will start to gel to form your “flax egg” for the recipe. 

Ingredient Tips & Tricks 

Next, add in the cashew butter, lemon juice, maple syrup, and lemon zest and stir everything to combine.

I used fresh lemon juice for this recipe, which equated to about ~1.5 lemons, squeezed. 

You can also use bottled lemon juice, not from concentrate. 

For the cashew butter, I recommend a raw cashew butter for the best flavor and color. 

Once the wet ingredients are well-mixed, sift in the almond flour and baking powder and mix everything until it’s well-combined. 

The batter will feel like it’s too dry at first, but keep mixing and folding and it will moisten and thicken.

You want the batter to be in a soft sticky ball. 

Bob’s Red Mill Almond Flour

The star ingredient of these Lemon Almond Flour Thumbprint Cookies is Bob’s Red Mill Super-Fine Almond Flour.

This almond flour is my all-time favorite for vegan and gluten-free baking. 

I *always* have a bag or two in my pantry for baking, no-baking, and everything in between. 

The flour is made from California-grown almonds, which have been blanched and ground to a fine meal. 

It’s super fluffy and makes your baked goods moist with a delicious slightly nutty flavor. 

It pairs perfectly with lemon and cashew butter with jam for this light and bright spring cookie!

How to Form Almond Flour Thumbprint Cookies

Now that your batter is done, it’s time to form the cookies!

Using a tablespoon cookie scoop, scoop the dough and roll it into balls with your hands.

The batter should roll into balls easily and won’t stick much to your hands. 

How to Space Thumbprint Cookies

Place the balls on the prepared cookie sheet about 1 to 2-inches apart.

Next, you’ll be flattening them, so you want a little bit of space between cookies to allow them to spread. 

The cookies won’t spread any further than you flatten them during baking, so what you see is what you get for cookie size. 

Keep that in mind for your baking sheet spacing! 

How to Flatten Lemon Almond Flour Thumbprint Cookies

To flatten the cookies, you can press down lightly with your hands or, my favorite trick is to use the bottom of a glass.

You may need to gently peel the cookie from the base of the glass, but it does a wonderful job of flattening them in a uniform fashion! 

Continue this until all of the cookies are flattened. 

Make Your Thumbprints

Next, let’s make some thumbprints. 

Press your thumb into the center of the cookies to create a small indent.

Repeat this until all of the cookies have a shallow center. 

Fill the Thumbprint Cookies

Then, fill the indent with about ~1/2 tsp of jam.

I used a store-bought strawberry chia jam for this recipe, but any homemade or store-bought berry jam will work. 

I think blueberry, raspberry, or blackberry jam would taste great, too!

You want to fill the thumbprint completely without overflowing it. 

Continue this until all of the cookies have centers filled with jam.

Cookies Will Appear Underdone

Bake cookies for about 10 minutes, until just golden brown around the edges.

This is important!!!

The cookies may appear underdone when they’re first removed from the oven at the 10 minute mark. 

This is totally normal, and I promise that the cookies will firm up as they cool.

Allow to cool on the cookie sheet for 10 minutes before transferring to a cooling rack to cool completely before storing.

How to Serve Lemon Almond Flour Thumbprint Cookies

Enjoy these Lemon Almond Flour Thumbprint Cookies as a delicious spring breakfast, snack, or dessert. 

Share them with anyone and everyone because they’re totally vegan, gluten-free, grain-free, no-oil-added, and refined-sugar-free. 

You can adjust the sweetness by adding more or less maple syrup, but I love them with just a *hint* of sweetness. 

They’re light, bright, fluffy, and bursting with lemon and berries. 

I love to have a couple with a glass of almond milk as a mid-morning snack.

Store any leftover cookies in an airtight container in the refrigerator for up to one week and freeze them for long term storage. 

Enjoy! 

More Vegan Thumbprint Cookies

• PB Jam ‘N’ Yam Thumbprint Cookies

• Chocolate Thumbprint Cookies

• Coconut Caramel Thumbprint Cookies

• Raspberry Beet Thumbprint Cookies

• Vegan Peanut Butter Chocolate “Kiss” Cookies

I Want to Hear From You

If you make this Lemon Almond Flour Thumbprint Cookies recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!A