I love all sorts of cookies for the Christmas season and, while I’ve made many thumbprint cookie varieties, like my 3-Ingredient Thumbprint Cookies or Almond Flour Thumbprint Cookies, I had never tried to incorporate chocolate. It’s a fact that chocolate makes everything better, so it was a no-brainer for me to make chocolate thumbprint cookies, but I still wanted them to be healthy, so I went with almond flour as a base ingredient.
Ingredients and Substitutions
You need only 4 ingredients for the base and two more for the chocolate filling.
Almond Flour – Forms the base of the cookie, providing a tender, slightly nutty texture. Almond meal works as a substitute but may bring a slightly coarser texture. Do not swap the almond flour for coconut flour or regular flour, it wouldn’t work. Maple Syrup – This naturally sweetens the cookies and helps bind the ingredients. Agave syrup or coconut nectar are good alternatives, though each will slightly alter the flavor. Melted Coconut Oil – Adds moisture and a subtle richness. For a neutral taste, use refined coconut oil. Light-flavored oils like grapeseed oil or melted vegan butter can also work as substitutes. Unsweetened Cocoa Powder – Provides the chocolatey flavor and deepens the color of the cookies. Use a high-quality cocoa powder for the best flavor. Semi-Sweet Chocolate Chips – Used for the filling, adding a rich chocolate flavor. Choose dark chocolate for a less sweet filling, or vegan chocolate chips if needed. Coconut Oil – Helps to create a smooth, glossy filling. You can also use coconut cream which makes the filling softer and more ganache-like, while coconut oil will firm up more in the fridge.
How to Make Chocolate Almond Thumbprint Cookies
This recipe is really easy to whip up, here’s how in a few pictures.
Carine’s Baking Tips
While you can make these cookies easily with the recipe below, here are a few more tips for perfect cookies.
Use finely ground almond flour for a smoother texture; coarser flours can make the cookies grainy and more crumbly. Chill the dough briefly if it’s too sticky to handle. This can make shaping the dough balls easier and reduce the stickiness. Experiment with different fillings like a nut butter ganache or a fruit jam for a unique twist. Dark chocolate or almond butter filling pairs well with the almond base. For perfectly shaped thumbprints, use a rounded measuring spoon (like 1/4 teaspoon) to press the indentations. This ensures uniformity and a clean edge. Microwave the chocolate in short intervals and stir between each to prevent overheating, which can cause it to seize. Garnish with chopped nuts (like toasted almonds) or a sprinkle of sea salt for added flavor and texture contrast on top of the chocolate filling. Let the cookies firm up in the fridge for at least 15 minutes after adding the filling. This sets the chocolate, making them less messy to serve or store. Make these cookies ahead and store them in the fridge. The flavors meld beautifully over a day or two, enhancing the almond-chocolate combination.
More Thumbprint Cookie Recipes
If you like thumbprint cookies, you’ll love these:
