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.
Don’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 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 and press down into the ganache.
Yields 2 dozen cookies
15 minPrep Time
15 minCook Time
30 minTotal Time
Save Recipe
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
- 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
Instructions
- 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%
|
Want to save money by making your own sugar free sweetener blend similar to Gentle Sweet? Check out my sweetener post here.My affiliates: Amazon
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I made these this afternoon. The dough did not turn out right, it was like pea sized chunks, like when you cut lard int a flour for a pie crust, I also baked them for 10 minutes and they were almost to burnt to eat. Any ideas on what happened? This is the second recipe I have tried that has failed.
Hi Shari, I’m not sure what happened. Were you precise in your measurement of the coconut flour? That will make a big difference. I’ve made this dough about a dozen times and have had many readers make it successfully. Perhaps your oven temp is off as well?
I used 1/3 cup coconut flour precisely and I have an oven thermometer that said 350 degrees. I have no idea what happened. The dough was where it all started to go down hill. I will have to try this again and see if I get different results. Thank you.
So here is an update to my previous comment. I measured out my coconut flour and then ran it through my food processor, then remeasured it, it ended up being about an 8th of a cup more than I had first started with. That may be the problem I am having with that flour in recipes. 🙂
That could be it. I have also wondered about possible discrepancies between brands of coconut flour. My suggestion would be that if a dough feels dry in the future just add a little more butter 🙂