Thumbprint Jam Cookies – a delicious recipe with barley flour, almonds, canola oil, maple syrup, salt, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside.
2
In a large bowl, stir together flour, almonds, oil, syrup, salt, and cinnamon until combined.
3
Working in batches, form each cookie by rolling 1 generous tablespoon of the dough into a ball.
4
Transfer to prepared baking sheets, spacing cookies about 2 inches apart.
5
Using your thumb, make an indention in the middle of each cookie, neatening the edges as needed.
6
Spoon about 1 teaspoon of the jam into the center of each cookie, then bake until golden brown around the edges, 20 to 25 minutes.
7
Set aside to cool.
8
Looking for more dessert ideas?
9
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
2639
kcal
Calories
152
g
Fat
272
g
Carbs
62
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 c. barley flour, 3 c. whole raw almonds, 1 c. canola oil, 1 c. maple syrup, and more.
Yes, Thumbprint Jam Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
