Almond Flour Chocolate Thumbprint Cookies
These fudgey and delicious Almond Flour Chocolate Thumbprint Cookies are gluten-free, refined sugar-free, and dairy free. They are a perfect weeknight dessert, or one you can bake for your friend with a dietary restriction!
I love super indulgent cookies like my Oreo Cheesecake Stuffed Cookies and Crispy Caramel Chocolate Chip Cookies. But sometimes I want something a little lighter! Something to have as a weeknight dessert that’s a little lighter and more balanced. These cookies are perfect!
This is a great cookie to have in your repertoire! If you like baking but have friends with dietary restrictions, this is the perfect dessert to make to please a crowd. This cookie recipe is dairy-free, refined sugar-free, gluten-free and egg-free! For another refined sugar-free dessert, try my Brown Butter Maple Tahini Pumpkin Bread!
Jump to:
Ingredients
- Almond flour: Use super fine ground almond flour for this cookie recipe. Bob’s Red Mill is always a great option.
- Cocoa powder: Rich and intense chocolate flavor, adding depth and color to desserts.
- Pure maple syrup: Natural sweetener with distinct maple flavor, adding complexity and moisture to dishes. Make sure to use Grade A maple syrup!
- Butter: Use a dairy-free butter if you prefer! I tested this recipe with this dairy-free butter.
- Vanilla extract: For a light sweet and floral essence.
- Jam: Use your favorite jam! I like this Almond Flour Chocolate Thumbprint Cookie recipe with strawberry and raspberry jam, but I think it would be great with apricot or blueberry jams too!
See recipe card for quantities.
Instructions for Almond Flour Chocolate Thumbprint Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Mix all the ingredients except the jam in a bowl until a dough forms.
- Scoop 1-inch balls of dough and roll them into a ball with your hands. Place on the baking sheet about 2 inches apart. Use your thumb or index finger to create a well or thumbprint in the middle of each cookie. Add ½ teaspoon of jam to the well.
- Bake the cookies for 8 to 10 minutes. They will still be soft to the touch and will continue cooking on the baking sheet as they cool.
- Remove the almond flour chocolate thumbprint cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.
Substitutions and Variations
- Dairy-free – I have tested this recipe with regular butter and dairy-free butter and both came out great!
- Jams – I like this recipe with strawberry and raspberry jams but you can really use any jam that you think goes well with chocolate!
Rate this Recipe
Lastly, if you do make this Almond Flour Chocolate Thumbprint Cookie recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok (@snackingemily) so I can see your creations.
Almond Flour Chocolate Thumbprint Cookies
Ingredients
- 1 cup almond flour
- ½ cup cocoa powder
- ½ teaspoon kosher salt
- ½ cup pure maple syrup
- ¼ cup butter softened, can use dairy-free butter too
- ½ teaspoon vanilla extract
- 6 teaspoon jam strawberry or raspberry
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Mix all the ingredients except the jam in a bowl until a dough forms.
- Scoop 1-inch balls of dough and roll them into a ball with your hands. Place on the baking sheet about 2 inches apart. Use your thumb or index finger to create a well or thumbprint in the middle of each cookie. Add ½ teaspoon of jam to the well.
- Bake the cookies for 8 to 10 minutes. They will still be soft to the touch and will continue cooking on the baking sheet as they cool.
- Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.
