Chocolate Almond Thumbprint Cookies

Chocolate Almond Thumbprint Cookies are the ultimate treat. They’re soft like shortbread, filled with chocolate, and are made without grains or refined sweeteners.

Are you ready for an amazing cookie recipe? Because these almond thumbprint cookies are it. They’re rich, buttery, and feel totally indulgent — and let’s just agree to keep it quiet that they’re made with good-for-you ingredients. That can be our little secret.

I learned pretty quickly that not mentioning almond flour is the way to go. After watching someone polish off a couple and rave about how good they were, then revealing the ingredients, I can confirm these cookies pass the most important test: they’re just plain delicious. Soft and shortbread-like, lightly sweet (without being cloying), and filled with dreamy melted dark chocolate.

They’re also dangerously easy to make and endlessly adaptable. Dress them up with seasonal sprinkles, keep them simple, make them vegan, paleo, gluten-free — they do it all. But honestly, none of that matters as much as this: they taste incredible, and it’s very hard to stop at one.

And once you’ve finished making these almond thumbprint cookies, also try our buttery, whipped shortbread cookies!

Chocolate thumbprint cookies variations

This recipe is super easy to tweak to make your own fun creations. Here are a few ideas to get you going:

• Peppermint: add a few drops of peppermint oil to the chocolate
• Candy cane: sprinkle the tops with crushed candy canes
• Extra almond: add a few drops of almond extract to the dough and sprinkle the tops with toasted sliced almonds
• Orange: Add orange extract to the chocolate and decorate with candied orange peels.

Which variation do you want to try first?

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Chocolate Almond Thumbprint Cookies Recipe

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

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Chocolate Almond Thumbprint Cookies are the ultimate treat. They're soft like shortbread, filled with chocolate, and are made without grains or refined sweeteners.

12

Ingredients

• ▢ 1 ½ cups almond flour
• ▢ ¼ cup coconut sugar
• ▢ 2 tablespoons tapioca starch
• ▢ A pinch of sea salt
• ▢ ¼ cup softened butter (or vegan butter, if needed)
• ▢ 2 teaspoons vanilla
• ▢ ¼ cup dark chocolate chips (paleo or vegan, as needed)
• ▢ 2 teaspoons coconut oil
• ▢ Shredded coconut (to garnish)

Instructions 

• Preheat your oven to 350 degrees.
• In a medium-sized bowl, whisk the almond flour, coconut sugar, tapioca starch, and salt. Add the butter and vanilla and mix until a dough forms. I find using my hands is easiest.
  1 ½ cups almond flour, ¼ cup coconut sugar, 2 tablespoons tapioca starch, A pinch of sea salt, ¼ cup softened butter, 2 teaspoons vanilla
• Roll into 12 balls and place them on a baking sheet. Make an indent in each with your thumb.
• Bake in the oven for 10 minutes. When you remove them from the oven, you may need to push the indents in a little with a spoon. Let them cool for 5 minutes then transfer the cookies to a cooling rack to cool completely.
• Melt the chocolate with the coconut oil over low heat. Pour the chocolate into the thumbprints then sprinkle a little coconut on top. Let the chocolate set before storing the cookies.
  ¼ cup dark chocolate chips, 2 teaspoons coconut oil, Shredded coconut

Nutrition

Serving: 1 cookie, Calories: 156kcal (8%), Carbohydrates: 9g (3%), Protein: 3g (6%), Fat: 13g (20%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 10mg (3%), Sodium: 48mg (2%), Potassium: 26mg (1%), Fiber: 2g (8%), Sugar: 4g (4%), Vitamin A: 119IU (2%), Vitamin C: 1mg (1%), Calcium: 42mg (4%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.