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.
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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