Description
Delicious gluten-free chocolate cookies with a sweet filling, perfect for holiday celebrations.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup coconut sugar
- 1/4 cup butter (or coconut oil for dairy-free)
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Chocolate ganache or your choice of filling for thumbprints
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, cocoa powder, and salt.
- In another bowl, mix the softened butter and coconut sugar until creamy.
- Beat in the egg and vanilla extract into the butter mixture until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Scoop out tablespoons of dough, roll them into balls, and place on a baking sheet lined with parchment paper.
- Use your thumb to press down on each ball, creating an indent for the filling.
- Bake in the preheated oven for 10-12 minutes.
- Allow cookies to cool slightly before filling the thumbprints with chocolate ganache or your choice of filling.
Notes
Store cookies in an airtight container for up to 3 days or refrigerate for up to a week. Unbaked dough can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg