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Almond Crunch Chocolate Thumbprint Cookies

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These Almond Crunch Chocolate Thumbprint Cookies melt in your mouth like shortbread, have the crunch of almonds, and the richness of chocolate ganache. They are the perfect holiday bite.

Almond Crunch Chocolate Thumbprint Cookies lined up on a white rectangular serving tray

Chocolate Thumbprint Cookies

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.

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.

A hand holding one of the Almond Crunch Chocolate Thumbprint Cookies with a bite out of it showing the layers of cookie and ganache

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 on a parchment lined cookie sheet

You can just make these as almond crunch cookies without any filling. They are delicious just like that. Sprinkle them with a little powdered sweetener and serve with a cup of tea.

Shortbread cookie dough being rolled in almonds

Almond Crunch Chocolate Thumbprint Cookies – Low Carb, Sugar & Grain Free, THM S

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

Baked Thumbprint Cookies on a cookie sheet

Nut Topping:

2/3 cup sliced almonds

2 tsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)

A glass measuring cup with ganache

Chocolate Ganache:

1/3 cup sugar free chocolate chips

3 tbsp heavy cream

Almond Crunch Chocolate Thumbprint Cookies on a parchment lined cookie sheet

If Jam Thumbprints are more your thing don’t worry. You can click on my recipe for the classic Jam Thumbprints.

Almond Crunch Chocolate Thumbprint Cookies on a glass circular plate

I hope these chocolate thumbprint cookies will find their way onto your next cookie tray!

Almond Crunch Chocolate Thumbprint Cookies on a white tray

 

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5 from 5 votes
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Almond Crunch Chocolate Thumbprint Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

These Almond Crunch Chocolate Thumbprint Cookies melt in your mouth like shortbread, have the crunch of almonds, and the richness of chocolate ganache. They are the perfect holiday bite.

Course: Dessert
Cuisine: American
Keyword: chocolate thumbprint
Servings: 24
Calories: 73 kcal
Author: Taryn
Ingredients
Dough Ingredients:
Nut Topping:
Chocolate Ganache:
Instructions
  1. Preheat oven to 350.
  2. 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.
  3. 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.
  4. Bake for 12-15 minutes or until lightly browned around the edges. Cool for at least 10 minutes.
  5. 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.
  6. Divide the chocolate ganache between the thumbprint cookies. Sprinkle with a little more of the chopped almonds.
Recipe Notes

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.


To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
 
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
 
Substitutions will work in most recipes. They may not work in candies, such as caramel.
 
 
 
 

 

Nutrition Facts
Almond Crunch Chocolate Thumbprint Cookies
Amount Per Serving (1 cookie)
Calories 73 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 2mg 1%
Sodium 5mg 0%
Potassium 43mg 1%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 0g
Protein 2g 4%
Vitamin A 0.6%
Calcium 2.3%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

Comments

  1. Nadine Watts says

    Hi I love you recipes. I saw a recipe for thumbprint cookies that used a baklava like filling, walnuts and honey. Now I cannot find it. Any ideas? Keep your recipes coming. Thanks Nadine
    Reply

  2. catherine says

    I made these today. I wanted the almond crunch but with a jam filling....used sugar free raspberry jam for the filling on half the batch (other half was the ganache)...…..soo good. Thank you for such a great recipe.

    Reply

  5. Dianne says

    I'm making these right now (half are still cooling). The finished cooking is wonderful, great flavor and texture! And they look so fancy, am excited to share with friends
    Reply

  7. Karen says

    I’m excited to try these! I love all your recipes, Taryn. You seem to like the same level of sweetness as I do, and your recipes always turn out great for me. Thanks for taking the time to share with us all! God bless you!
    Reply

  8. Shari says

    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.
    Reply

    • Taryn says

      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?
      Reply

      • Shari says

        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.

      • Shari says

        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. :-)

      • Taryn says

        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 :)

  9. Michelle says

    I've enjoyed making a number of the cookies with this base. So far, my husband's favorite is the lemon, followed by this one, and the mint third. My oldest liked the chocolate dipped chocolate chip shortbread the best. I'm making the pecan ones for myself soon, maybe I'll share. Maybe not. ?

    Reply

  10. Norma says

    Oh my gosh! These are DE-lish!! I didn't have any chips, but I had a bar of 100% cacao, so I took 1/3 cup of that and the cream and put it in a bowl in the microwave. I added some erythritol and stevia to it when it got soft and tasted and stirred until it was awesome... I followed the rest of the recipe verbatim and they were everything you said and more...LOVE these! 1 lil net carb per cookie? I'm all over that!! Thanks for the recipe, Taryn... I'll be back for more!! :)
    Reply

    • Taryn says

      My sweetener is sweeter than swerve. I would use a little more and taste as you go. Since this dough doesn't have eggs in it there is no harm eating it raw :)
      Reply

  12. Laureen says

    I am trying to make these right now but they are so dry the dough doesn't stick together. Any suggestions? Followed directions as written down.
    Reply

    • Taryn says

      Are you using the almond flour and coconut flour or another blend? I've made this dough 5 times in the last week and it has always worked for me.
      Reply

      • Laureen says

        Yes I am using almond and coconut flour. We don't use stick of butter as reference in Canada but i looked it up to be 1/2c. Is that correct? It's just really crumbly. Wish I could add a picture! Was excited to try them.

      • Taryn says

        Yes, 1/2 cup or 4 oz. I'm not sure why your dough isn't coming together. I've had a few people make these already. When processing it it does start off crumbly but will come together. Maybe you needed to process it longer?

      • Laureen says

        I did use my big mixer to mix it as I don't have a food processor. I didn't think it would matter but maybe it does. Thank you for answering me with such quick responses. I don't like to waste these kinds of ingredients so thought if my mistakes can help some one else not make them then that's a good thing. Will see what I can do.

      • Taryn says

        That might be it. It's probably too now but the dough may have come together if you kneaded it by hand. Or if you added a little liquid. Please don't throw out ingredients. Most of the time they can be saved :-)

  13. Barbara Bennett says

    For the gelatin, is that the unflavored one you buy that is next to all the jello items ? The ones I have are in little packets which I measure out of ..Thanks and I can't wait to make these..
    Reply

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