Life-Changing Almond Thumbprint Cookies

recipes sweets Feb 13, 2019

Gwyneth Paltrow gets a lot of buzz these days for her often unconventional health and wellness practices. Even I’ll admit I’m still gathering the courage to try some of her more unusual recommendations. But from the moment she launched her first cookbook back in 2011, My Father’s Daughter, I was hooked on her brand.

Paltrow was one of the first major celebrities that caught my attention for something other than just her latest film or hit song. Her passion for health, wellness and a lifestyle that promotes overall well-being instantly spoke to me.

I’ve added many of Paltrow’s recipes to my regular rotation over the years, but my tweaked version of “Lalo’s Famous Cookies” is a true staple in my household. My mom, sister and I have whipped up batches of these almond thumbprint cookies for years and now my boyfriend, Sam, can’t live without at least a batch around at all times.

Over time, I’ve added my own twists to make these treats even more nutritious and drool-worthy, such as replacing the canola oil with coconut oil for more healthy fats. Plus, by substituting the barley flour with almond flour (and/or macadamia or hazelnut flour), my almond cookies are the perfect choice for those avoiding gluten.

For the jam, I typically use Crofter’s Organic Just Fruit Spread, because they leave out added, refined sugars and leave only the cleanest, real ingredients. Or take a peek at my chia seed jam recipes, and whip up a batch of your own.

But the best part? These cookies are so clean and delicious, they’re the perfect on-the-go snack, dessert or breakfast (yes–cookies before noon! I mean, come on).

Personally, I store them in the freezer and love the density this adds. They’re also amazing topped a little smear of your favorite nut butter or coconut cream, because why not?


 YIELDS40 Servings
 PREP TIME30 mins COOK TIME20 mins TOTAL TIME50 mins


  •  4 cups almond flour (or 3 cups almond flour & 1 cup macadamia nut or hazelnut flour)
  •  3 cups raw whole almonds crushed in a food processor (about ten-two second pulses)
  •  1 tsp pink Himalayan salt
  •  1 tbsp ground cinnamon
  •  1 tbsp Pumpkin Pie Spice (or a mixture of nutmeg, cloves & ginger)
  •  1 cup melted organic virgin coconut oil
  •  1 cup maple syrup
  •  Jam - I use Crofter's Organic Just Fruit Spread in various flavors


Preheat the oven to 350°F.
Line metal baking sheets with parchment paper. Combine all of the ingredients (besides the jam) in a large bowl using a wooden spoon.
Scoop out dough (about 2 tablespoons), rounding them with your hands into balls before spacing evenly on baking sheets.
*Note* If using macadamia nut flour, the cookies will spread, because it's an oilier nut. Just make sure not to crowd and expect a little larger cookies as a result.
Use your thumb or the end of your wooden spoon to make an indentation in your balls of dough and fill each with a small spoonful of jam.
Bake cookies for about 20 minutes or until evenly browned. The cookies will be slightly soft out of the over, so allow to cool completely before removing and plating (they will harden as they cool).


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