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how to make flourless almond chocolate thumbprint cookies

Chocolate Thumbprint Almond Cookies


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5 from 1 review

  • Author: Lisa
  • Total Time: 31 mins
  • Yield: 18-20 1x

Description

Vanilla flavoried almond cookies with rich chocolate centers


Ingredients

Units Scale
  • 2 1/2 cups almond flour (I used Bob's Red Mill)
  • 1/2 cup sugar (I used white sugar but you can substitute light brown or coconut sugar)
  • 1/4 teaspoon salt
  • 1 egg
  • 1 egg white
  • 1/2 teaspoon vanilla
  • 1/4 cup bitter sweet mini chocolate chips (I used 365 brand from Whole Foods)

Instructions

  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
  2. In a large bowl combine all dry ingredients: flour, sugar and salt. Add eggs and vanilla and stir to combine. Knead a bit with your hands until you get the consistency of sticky dough.
  3. Grab about 1 1/2 tablespoons of dough in your hand. Roll and squeeze it into a ball. Make a hole with your thumb and place it on the prepared baking sheet. Pat it down a bit so the bottom is flat. Repeat with remaining dough. Pour about 1/4 teaspoon of mini chocolate chips into each hole - as many as you can fit in there. Push them down gently so you can pack lots of them in. Then add some more on top.
  4. Bake in the middle of the oven for 16 minutes. Remove and set tray on a heat-proof surface. Go to the next step quickly - while the cookies are hot. The chocolate centers will still be in the form of mini chips. Take a pointy knife and use the tip to gently swirl the hot chocolate chips in the center of each cookie.
  5. Let the cookies cool on the tray for 10 minutes or so. Transfer to a wire rack to cool completely (about an hour for the chocolate to harden) Store in an airtight container for up to 3 days.
  • Prep Time: 15 mins
  • Cook Time: 16 mins
  • Category: Dessert
  • Cuisine: Out of This World