These blueberry thumbprint cookies have a crispy exterior and a blueberry jam center. The cookies need just 4 ingredients and don’t require any wheat flour, refined sugar, eggs, dairy, butter or oil. The cookies can be made ahead of time for an event.

These healthier blueberry thumbprint cookies are a nice treat. They are firm and crispy around the edges, with a jam-like center.

Ingredients

  • Almond flour
  • Maple syrup
  • Blueberries
  • Lemon juice or strawberries

Almond flour: Make sure to use superfine almond flour which mimics the texture of regular flour better. If you use regular almond flour, the cookies will have a more gritty texture.

Maple syrup: Maple syrup is used to bind the cookie dough, sweeten the cookie dough and sweeten the blueberry filling.

Blueberries: Blueberries are blended in a blender to make the blueberry filling. Because blueberries contain a lot of pectin, they will naturally thicken into a jelly-like consistency without the need for any thickeners. I also added a little maple syrup to the blueberry filling to help sweeten it and thin out the texture slightly so it is more like a smooth jam rather than a jelly.

Lemon juice or strawberries: A splash of lemon juice helps preserve the deep purple color. Instead of lemon juice, you can also add some strawberries to the blueberry puree, which results in a lighter purple filling. The blueberry puree produces a deep purple blue color which looks quite nice in person but does not photograph well. To make the filling a lighter purple, I added some strawberries to the blueberry puree, giving the filling a purple color. If adding strawberries, you do need to be careful not to add too many because the filling will not thicken if you add too many. When I added strawberries, I didn’t need the lemon juice to preserve color but you can also add a splash if you want.

How to Make Blueberry Thumbprint Cookies

  • The almond flour and maple syrup are mixed together until evenly combined. Scoop the mixture with a 1.5 tablespoon cookie scoop and roll into balls.
  • Use the back of a teaspoon to create a deep indent into the center of each cookie dough. Use a spoon or your fingers to help shape the rest of the cookie to be round and smooth around the edges.
  • Bake the cookies for about 20 minutes or until golden brown and set.
  • Allow the cookies to cool and set. When the cookies are almost ready, make the filling. Add the blueberries, maple syrup and a splash of lemon juice to a small high powered blender and blend until smooth. Spoon about a teaspoon of filling into each cookie. You want to do this as soon as the mixture is done blending because the mixture will continue to thicken as it sets and it will be more difficult to fill the cookies when the filling thickens. Allow the cookies to set, about 15-20 minutes and then they are ready to serve.

Expert Tips

  • Bring your filling ingredients to room temperature before blending so that the filling is room temperature and not cold when you serve the cookies.
  • Store the cookies in an airtight container in the fridge. This will preserve the crispy and firm texture of the cookies. If the cookies are left to sit out at room temperature, they will turn very soft.
  • It is better to not bake the filling. Baking the filling will flatten and dry it and change the texture.
  • If making the cookies for an event, I recommend baking the cookie base ahead of time and storing them in an airtight container in the fridge. Then on the day of the event, make the filling and fill the cookies.

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4 Ingredient Blueberry Thumbprint Cookies

These healthier blueberry thumbprint cookies are just 4 ingredients and made without wheat flour, eggs, refined sugar, dairy, butter or oil. They have a crisp exterior and a soft, jammy center.
Servings: 13 cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
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Ingredients

  • 2 cups (182g) superfine almond flour, see note before starting
  • 6 tbsp (3 fl oz/90ml) maple syrup, plus 1-2 tbsp for filling
  • 1 cup (139g) blueberries
  • 1-2 tsp (5-10ml) lemon juice

Instructions
 

  • Preheat oven to 350°F (175°C). Line a large cookie sheet with parchment paper.
  • Add almond flour and maple syrup to a large mixing bowl. Stir with a spatula until the maple syrup is evenly incorporated. If you pinch some of the mixture, it should stick. If the mixture seems too dry, you can add a little more maple syrup.
  • Use a 1.5 tbsp cookie scoop to scoop out the cookie dough. Release the cookie dough onto the prepared baking sheet, spacing the dough balls about 1.5 inches apart. Roll each dough portion into a smooth ball. Lightly wet the back of a round 1 teaspoon measuring spoon and press an indent into the center of each cookie dough ball. If the dough is sticking to the spoon, clean and rewet the back of the spoon. Smooth the edges of the cookies with the back of a spoon or your fingers to make them more round and smooth, so you end up with a classic thumbprint cookie shape. The cookies do not spread much during baking, so you want to shape them how you want the final outcome to be.
  • Bake the cookies for about 20 minutes or until the edges and surface are golden brown. The cookies will continue to firm up as they cool so don't remove them from the cookie sheet until they are fully cooled and set.
  • If you are not enjoying the cookies soon after they have cooled, keep them stored in an airtight container to prevent them from softening. Right before serving (or a few hours before serving), add the blueberries, 1 tbsp maple syrup and about 1 tsp lemon juice to a high powered blender and blend until you have a mostly smooth puree with only tiny bits of blueberry skin. If needed, you can another 1 tbsp of maple syrup if your mixture doesn't seem sweet enough. Working quickly, add about 1 teaspoon of puree to the center of each cookie. You want to work quickly because the puree will thicken within minutes, which will make it difficult to fill the cookies nicely. You will have a little bit of filling leftover. Allow the blueberry filling to thicken and set (about 15-20 minutes), then the cookies are ready to eat. For a lighter purple color, you can also add strawberries to the filling. See note section for adding strawberries. Store any uneaten cookies in an airtight container in the fridge. When the cookies are stored overnight, the filling will flatten as the filling thickens even more.

Notes

  • Almond flour note: It is best to measure the almond flour with a scale. If you are measuring the almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon. If you don't fluff up the flour first or you directly scoop the flour with your measuring cup, you will end up with too much almond flour for this recipe. I used Kirkland superfine almond flour.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Adding strawberries: The blueberry filling is a deep purple blue color when set. If you prefer a lighter purple filling, you can add some strawberries to the filling. The photos in this post use the blueberry strawberry filling because it was very difficult to photograph the deep purple blue filling (the color looks much darker and duller in photos than it looks in actuality). I actually prefer the just blueberry filling and it looks fine in person; it is just very difficult to photograph. Please note that adding strawberries will make the filling a little thinner, though it will still be jam-like. You also need to make sure not to add too many strawberries because the filling won't thicken at all. For the strawberry version, I didn't add maple syrup. The filling was more tart but I think adding maple syrup would prevent the filling from setting thick enough. If making strawberry version, you will need 3/4 cup of blueberries and 1/4 cup of sliced strawberries. If desired, you can also add a splash of lemon juice. Blend until smooth.
  • You can make this filling with frozen or fresh blueberries. 
Serving: 1cookie, Calories: 126kcal, Carbohydrates: 11g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Sodium: 0.1mg, Fiber: 2g, Sugar: 8g, NET CARBS: 9
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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