The Christmas Cookie Countdown continues! On the Second day of Christmas, your true love gives to thee Sugarplum Almond Thumbprints. This is by far my favorite cookie to make during the holiday season and sure is a crowd pleaser. Based on the classic thumbprint recipe, I created a vegan, gluten-free, less guilty version of this classic cookie (not that you should ever feel guilty about eating cookies). I gave the cookies a festive twist using sugarplum jam, which I was so excited to find on my last Trader Joe’s shopping spree. Using almonds, almond butter, almond extract, and sugarplum jam as the featured ingredients these turned out fantastic – lightly sweet, with a buttery almond flavor and pop of sweet sugarplum.
- 1 1/2 cup of almond flour
- 1/4 cup oat flour
- 2 tbsp ground flax
- 1/4 tsp fine grain sea salt
- 1 tsp baking powder
- 1/2 cup raw almond butter
- 1/4 cup + 3 tbsp pure maple syrup
- 1/2 tsp almond extract
- 5-6 tbsp sugarplum jam
- Preheat oven to 350F
- In a large bowl, whisk the dry ingredients (almond meal, oat flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal. In a smaller bowl, mix together the almond butter, maple syrup, and almond extract. Add wet mixture to dry mixture and stir until combined.
- Shape dough into balls (about 1.5 tbsp or so). If the dough is too sticky, place in the fridge for 15-20 minutes to firm up.
- Place balls of dough about 1.5-2 inches apart on baking sheet lined with parchment paper. With your thumb, press into the middle of the ball and shape a small well with your fingers. Add 1 tsp of jam into each well.
- Bake at 350F for 10-12 minutes, watching closely after 9 minutes. I baked mine for 11.5 minutes. Cool on sheet for 5 minutes and then transfer to a cooling rack. Enjoy!