Chocolate Almond Thumbprint Cookies

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www.theconsciousplantkitchen.com

These Chocolate Almond Thumbprint Cookies are simple 4-ingredient chocolate cookies topped with a chocolate filling and ready in just 30 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chocolate-almond-thumbprint-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time10

Cooling10

Total Time30

Servings: cookies

Calories: 113.3kcal

Author: Carine Claudepierre

Ingredients

1 cup Almond Flour packed (note 1)
2 tablespoons Maple Syrup (note 2)
2 tablespoons Melted Coconut Oil (note 3)
2 tablespoons Unsweetened Cocoa Powder

Optional ingredients - recommended to add flavors

¼ teaspoon Salt
½ teaspoon Vanilla Extract
½ teaspoon Almond Extract

Chocolate Filling

4 tablespoons Semi-Sweet Chocolate Chips
½ teaspoon Coconut Oil (note 4)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a cookie sheet with parchment paper.
In a medium-sized mixing bowl, add almond flour and unsweetened cocoa powder and whisk to combine.
Add maple syrup, melted coconut oil, salt, vanilla extract, and almond extract if used.
Combine the ingredients with a spatula at first, then, when it looks dry, use your hands to squeeze the dough and bring ingredients together into a cookie dough. If it is too dry and crumbly, simply add a little more maple syrup or 1-2 teaspoons of water until the dough forms a nice dough ball. It will be sticky, that's normal.
Divide the dough into 12 small balls and place them on the prepared baking sheet, leaving a thumb of space between each. They won't expand in the oven but you don't want the cookies to touch each other.
Use the back of 1/4 teaspoon measuring scoop to press the center of each dough ball and form a print in the middle.
Bake the cookies for 10-12 minutes at 350 °F (180 °C) until they look dry and baked. They will be soft to the touch, which is normal. Don't overbake, or they will get too crunchy.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to completely cool down.
Meanwhile, add chocolate chips and coconut oil (or coconut cream in a small microwave-safe bowl for a smoother, ganache-like filling). Microwave in 30-second bursts, stir between each and repeat until fully melted.
Fill each cookie thumbprint with the melted chocolate mixture. Refrigerate the cookies to make the center firm up faster.

Notes

Note 1: Almond meal works too, but the texture of the cookies will be a bit dryer and grainier.

Note 2: Any liquid sweetener works, like agave syrup or coconut nectar.

Note 3: Any oil with a light flavor works. To prevent any coconut flavor in the cookies, you can use refined coconut oil instead of unrefined coconut oil.

Note 4: You can swap coconut oil for coconut cream for a fudgier filling that won't firm up as hard.

Storage: Store in the fridge in a sealed container for up to 5 days.

Nutrition