Almond and Pear Thumbprint Cookies

These sweet, cinnamon cookies are a snap to make, and healthy too. They’re filled with all the goodness of almonds and have a dollop of sweetened pear jam on top.


– 2 C of flour  – 1 C of almond meal (you can grind raw almonds in coffee grinder) – 1 tsp of salt – 1 1/2 tsp of cinnamon – 1/2 tsp of xanthum gum (only include if making gluten-free) – 1 tsp of baking soda – 1 C of coconut oil  – 1/2 C of brown sugar – 2 Tbsp of vanilla – 1/3-1/2 C of almond milk, or other non-dairy milk (as needed) Pear jam topping – 2 pears (I used Bartlett), cored and chopped finely, leave skins on – 2 tbsp of brown sugar  – pinch of salt – 1 tsp of cinnamon – 2 tbsp of lemon juice – 1/4 C of almond slivers or slices for topping

Preheat oven to 350 degrees, and place parchment paper on rimmed baking sheet.

In a skillet, make pear jam by placing all ingredients in a skillet over medium-low heat and give it a stir. Let simmer covered for 10 minutes while you prepare the dough. If you are using store bought jam, skip this step.

Mix all dry ingredients in a bowl. In a larger bowl mix coconut oil and brown sugar until creamy. You can do this by hand with a fork. Add vanilla and 1/3 cup almond milk and stir to incorporate.

Add dry ingredients to wet ingredients and stir to combine. A thick dough will form, if it seems crumbly slowly pour in a little almond milk at a time until it comes together.

Form dough into small balls, and place them on the parchment. You should have roughly 24. When done gently press your thumb into the center of each one, making a deep indent for the jam to sit in. Place a teaspoon sized dallop of jam in the center of each one and top with a few almond slivers.

Place entire tray in refrigerator and chill cookies for 15-20 minutes to firm up the coconut oil before baking. This will prevent them from spreading out too much on the baking sheet. Bake for 10-12 minutes at 350 degrees, remove from oven and let cool on tray. Transfer to a wire rack and let cool 5-10 minutes more. Enjoy!