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Blueberry Cobbler Thumbprint Cookies

Ingredients

Scale
  • For the Cookies:
  • 1 3/4 cup almond flour
  • 1 3/4 cup all-purpose flour
  • 1/2 teaspoon sea salt
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup blueberry jam
  • For the Crumble Topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup old-fashioned oats
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into cubes

Instructions

  1. Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  2. First mix together the crumble topping. In a medium bowl whisk together flour, sugar, oats, spices, and salt. Add the butter and using either a fork or your fingers, work the mixture together until all of the ingredients are moistened by butter and the mixture is crumbly but well combined and moistened. Set aside.
  3. To make the cookies, in a medium bowl whisk together almond flour, all-purpose flour, and sea salt.
  4. In a stand mixer fitted with a paddle attachment, or using an electric hand mixer in a large bowl beat together the softened butter and granulated sugar. Beat until the mixture is light and fluffy and pale in color – 3 to 4 minutes.
  5. Reduce the mixer speed to low and gradually add the flour mixture, mixing only to incorporate the dough and the dough will feel crumbly.
  6. Spoon the dough using a small cookie scoop onto the prepared baking sheet. I used a purple handled cookie scoop which is 3/4 ounce or just over 1 tablespoon to scoop batter into a rounded ball. Place cookies about 2 inches apart on the baking sheet.
  7. Gently press thumb into the center of each cookie creating a little bowl. Be sure not to press through the cookie to the bottom of the pan.
  8. Spoon a teaspoon or so of blueberry jam into each cookie.
  9. Generously sprinkle crumble topping on top of each jammed cookie.
  10. Bake for 15 to 16 minutes until lightly golden around the edges. Rotate the sheets from top to bottom, front to back in the oven so that the cookies bake evenly.
  11. Remove from the oven and allow to cool on the baking sheet for 10 minutes before removing to a wire rack too cool before eating and storing. Cookies will last up to 5 days stored in an airtight container at room temperature.