Description
These Almond Butter Thumbprint Cookies are soft, delicious, and filled with strawberry jam, making them a perfect treat for any occasion!
Ingredients
Scale
- 1 cup unsalted creamy almond butter
- ¼ cup neutral oil
- 1 cup granulated sugar
- 3 tbsp oat milk
- 1 tsp vanilla extract
- 1 cup + 6 tbsp all-purpose flour
- 2 tbsp cornstarch
- ½ tsp baking powder
- ½ tsp fine salt
- ¼ cup strawberry jam
Instructions
- Preheat oven to 325°F/160C. Line baking sheets with parchment.
- In a large bowl, combine oil and almond butter. Beat until well blended with a hand mixer or a whisk.
- Add sugars, oat milk, and vanilla extract and beat until smooth.
- Add the flour, cornstarch, baking powder, and salt. Fold in until dry ingredients are just incorporated.
- Scoop slightly heaping 1 tbsp amounts of dough. Roll into balls and place on lined baking sheets with 2-3 inches between them.
- Press a thumb, knuckle, or back of a teaspoon measure into each ball. Cupping the ball in your hand while you do so can help prevent cracking on the edges. Squish any large cracks that do form back into shape.
- Fill with jam to just below the edge of the well. Do not overfill or jam will flow over the edge during baking.
- Bake for 15-17 minutes until firm on the edges.
- Allow to cool on the baking tray.
- Store at room temperature for 5 days or in the freezer for up to 1 month.
Notes
- Use creamy almond butter for best results.
- Ensure not to overfill the jam to prevent spilling during baking.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg