These olive oil thumbprint cookies are the perfect picnic dessert; they travel well, you can swap out the jam flavor, and everyone will love them!
Preheat oven to 350º F. Line 2 baking sheets with parchment paper.
In a medium bowl whisk together the almond flour, flour, baking soda, and salt. In the bowl of a stand mixer combine the olive oil, sugar, egg, and vanilla and beat until well combined and smooth. Add the flour mixture and beat until well incorporated. The mixture may seem a bit loose, but it will come together in next step.
Using cold water, with a slightly wet hand form 1" balls of dough and place about 2” apart on the baking sheet. With a slightly wet palm press each ball and flatten until about 1/2" thick. Using your thumb gently press a well into the centers. If the edges crack a bit, carefully press them back together before baking. Bake for 15 minutes until lightly browned. While still hot, gently press the centers down again with a rounded spoon or your thumb if not too hot. Let cool on the cookie sheet for a couple of minutes then transfer to a wire rack to finish cooling.
Add about 1/2 teaspoon of jam to the centers of each cookie.