Hello, cookies! I (somewhat crazily) decided to try to post 12 new cookie recipes between now and Christmas. These Almond Crunch Chocolate Thumbprint Cookies are the first. If the rest are even half as good as these I’ll be happy. These melt in your mouth like shortbread, have the crunch of almonds, and the richness of chocolate ganache. They are the perfect holiday bite.
I began baking at around 9 am the other morning and baked nonstop until noon. I skipped breakfast and taste tested along the way. That is one of the challenges of being a food blogger. There are just too many yummy things to taste. Cookies for breakfast happen a bit more than they should.
MY LATEST VIDEOSDon’t worry; I saved all those little pieces of almonds that fell off the cookies. I sprinkled them on top of chocolate ice cream this afternoon. I know you’re jealous.
Almond Crunch Chocolate Thumbprint Cookies – Low Carb, Sugar & Grain Free, THM S
Scroll down slowly for a printable version of this recipe.
Dough Ingredients:
1 stick cold salted butter, cut into pieces
1 cup almond flour
1/3 cup coconut flour
1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
2 tsp gelatin
1 tsp vanilla
Nut Topping:
2/3 cup sliced almonds
2 tsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
Chocolate Ganache:
1/3 cup sugar free chocolate chips
3 tbsp heavy cream
Instructions:
Preheat oven to 350.
Combine the 2/3 cup sliced almonds and 2 tsp sweetener in a food processor and pulse until chopped. Transfer to a small bowl and set aside.
Next, combine all the dough ingredients in the food processor and pulse until uniform dough forms. Divide into 24 balls and roll each in the almond topping. Put oparchment-linedined baking sheet and press down making a little well with your thumbs. Sprinkle a little more almond topping on each.
Bake for 12-15 minutes or until lightly browned around the edges. Cool for at least 10 minutes.
Meanwhile, put the chocolate chips and heavy cream in a microwave-safe bowl and heat for 30 seconds. Stir. Heat for another 30 seconds. Stir. Repeat until the chocolate has melted. Stir until smooth.
Divide the chocolate ganache between the thumbprint cookies. Sprinkle with a little more of the chopped almonds and press down into the ganache.
- 1 stick cold salted butter cut into pieces
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
- 2 tsp gelatin
- 1 tsp vanilla
- 2/3 cup sliced almonds
- 2 tsp Trim Healthy Mama Gentle Sweet or my sweetener blend
- 1/3 cup sugar free chocolate chips
- 3 tbsp heavy cream
- Preheat oven to 350.
- Combine the 2/3 cup sliced almonds and 2 tsp sweetener in a food processor and pulse into chopped. Transfer to a small bowl and set aside.
- Next, combine all the dough ingredients in the food processor and pulse until a uniform dough forms. Divide into 24 balls and roll each in the almond topping. Put on a parchment lined baking sheet and press down making a little well with your thumbs. Sprinkle a little more almond topping on each.
- Bake for 12-15 minutes or until lightly browned around the edges. Cool for at least 10 minutes.
- Meanwhile, put the chocolate chips and heavy cream in a microwave safe bowl and heat for 30 seconds. Stir. Heat for another 30 seconds. Stir. Repeat until the chocolate has melted. Stir until smooth.
- Divide the chocolate ganache between the thumbprint cookies. Sprinkle with a little more of the chopped almonds.
| Nutrition Facts |
| Amount Per Cookie, 24 per recipe |
Calories 92 |
%Daily Value |
Total Fat 9.1g 14% |
Saturated Fat 4.0g 20% |
TransFat 0.0g |
Cholesterol 13mg 4% |
Sodium 29mg 1% |
Total Carbohydrates 2.2g 1% |
Dietary Fiber 1.2g 5% |
Sugars 0.0g |
Protein 1.8g |
Vitamin A 3% Vitamin C 0% |
Calcium 2% Iron 4% |
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