Almond Thumbprint Cookies with Guava Jelly


Chef Alyssa Moreau grew up with fresh-made warm cookies and cold milk. These treats bring back good memories, especially around the holidays. Make these homemade cookies for gift giving, a cookie exchange or a yummy dessert to share with a meal.  

40 min
1½ dozen


1½ cup
oats (ground to a fine flour-like consistency)
1 cup
almond flour
1 tsp
baking powder
½ tsp
½ cup
maple syrup
⅓ cup
light oil (such as avocado)
½ tsp
almond extract
⅓ cup
guava jelly
Prep Time:
25 min
Cooking Time:
15 min
Total Time:
40 min


Combine all the dry ingredients: oats, almond flour, baking powder and salt in a mixing bowl. Combine wet ingredients: maple syrup, oil and almond extract separately in a smaller bowl. Add the wet to the dry and mix well to form a ball. Cover and chill for 10 minutes.

Preheat the oven 350°F. Line a baking sheet with parchment paper. Form into small balls about 2 tbsp. and press to indent in the middle. Add guava jelly and bake about 14 minutes or until browned on the edges. Cool on the pan to firm up.

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