A closeup of a plate of Chocolate Almond Thumbprint Cookies.

Chocolate Almond Thumbprint Cookies

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Cuisine: American


  • 1 1/2 cups almond flour
  • 1/4 cup coconut sugar
  • 2 tablespoons tapioca starch
  • A pinch of sea salt
  • 1/4 cup softened butter (or vegan butter, if needed)
  • 2 teaspoons vanilla
  • 1/4 cup dark chocolate chips (paleo or vegan, as needed)
  • 2 teaspoons coconut oil
  • Shredded coconut, to garnish


  1. Preheat your oven to 350 degrees.
  2. 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.
  3. Roll into 12 balls and place them on a baking sheet. Make an indent in each with your thumb.
  4. 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.
  5. 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.
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