Apricot & Sesame Seed Thumbprint Cookies

Easy, delicious and slightly addictive. Make these and thank me later!


  • Servings: “8
  • Difficulty: easy
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    For the Apricot & Sesame Seed Thumbprint Cookies
  • 140 g (5 oz / 1 cup) raw whole cashews 

  • 160 g (51/2 oz / 1 cup) almond flour 

  • 125 ml (40oz / 1/2 cup) maple syrup

  • 60 ml (4 oz / 1/4 cup) coconut oil
- 1 tbsp of black sesame seeds

  • 1 tsp (for each cookie) of apricot jam


  1. Preheat the oven to 180oC (350oF/Gas 4). 

  2. In a blender, add the cashews and blitz them until they turn into a fine flour. Make sure to not overblend. 

  3. Add the almond flour, coconut oil and maple syrup and give it another whizz. Tip out the mixture into a bowl. 

  4. Line a baking tray (baking sheet) with greaseproof paper (wax paper). Take a scoop of cookie dough (use a proper ice-cream scoop – big or small, depending on the size you want your cookies to be) and evenly scoop out balls onto the tray.
5. Make a dent in each cookie by pushing down gently with your thumb, to create a small area to fill with apricot jam. Put a 1 tsp of apricot jam in each thumbprint and sprinkle with black sesame seeds.

  6. Cook in the oven for 10–15 minutes until the cookies have turned slightly golden brown. Take out of the oven and let them cool completely on a wire rack.

  7. 7.Once cooled, store the cookies in an airtight container in the fridge for up to a week.

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