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. This easy keto cookie recipe is also low carb, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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Hello, cookies! I (somewhat crazily) decided to try to post 12 new cookie recipes between December 7th and Christmas back in 2016. These Almond Crunch Chocolate Thumbprint Cookies were the first. Now, in 2020, I honestly can't remember if I hit my goal of a whole dozen new cookie recipes but I think I came close. To date here at JFE I have 37 different unique low carb cookie recipes.
I began baking at around 9 am on cookie day 1 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.
How to Make Chocolate Thumbprint Cookies
First Step: Chop the almonds and sweetener for the topping in a food processor. Transfer to a small bowl and set aside.
Second Step: Combine the dough ingredients in a food processor and process until they come together in a ball. This can take 2-3 minutes on high. Don't worry, the dough will come together.
Third Step: Divide the dough into 24 pieces and roll each in the chopped almond mixture. Transfer to a parchment paper-lined baking sheet and make a well in the center using your thumb. Sprinkle with a little more chopped almonds. Bake for 15 minutes or until golden.
Fourth Step: Make the ganache by heating the chocolate chips and cream for 30 seconds in the microwave. Stir until the chips are completely melted. If necessary, microwave longer at 15-second intervals.
Fifth Step: Fill the cooled cookies with ganache and sprinkle with the remaining chopped almonds. Press the almonds down gently so they stick.
Variations on Thumbprint Cookies
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.
If Jam Thumbprints are more your thing don't worry. You can click on my recipe for the classic Jam Thumbprints.
And try my new take on this recipe: Keto Almond Shortbread Cookies and Keto Nutella Cookies
I hope these chocolate thumbprint cookies will find their way onto your next cookie tray!
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Ingredients
Dough Ingredients:
- 4 oz cold salted butter cut into pieces
- 1 cup almond flour
- ⅓ cup coconut flour
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon gelatin
- 1 teaspoon vanilla
Nut Topping:
Chocolate Ganache:
- ⅓ cup sugar free chocolate chips
- 3 tablespoon heavy cream
Instructions
- Preheat oven to 350.
- Combine the ⅔ cup sliced almonds and 2 teaspoon 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.
Notes
Nutrition
Originally Published December 7, 2016. Revised and Republished November 11, 2020.
Michelle says
Would these be good if you baked them rolled & flattened without the ganache?
Taryn says
Yup! I use this dough in a bunch of other cookie recipes.
MG says
Great recipe!
Karen says
Can't wait to try these. I have been using an allulose/monkfruit blend as my sweetener of choice because it doesn't upset my stomach like so many others do. But I have read that allulose produces a softer consistency rather than crunchy. Do you think it would work in this recipe since it seems that the crunch is coming from the almonds? Thanks, Karen
Taryn says
The cookies themselves are crisp too, like shortbread. I have not tried allulose in these but in my experience omitting the egg in keto cookies and using gelatin as the binder helps them crisp. I don't know that allulose would make that much of a difference.
Karen says
Oh, good to know. Thanks for your response.
Bridget says
Hi Taryn,
Can I sub 2 eggs for the gelatin in this recipe?
Thanks! XO
Taryn says
They will be very cakey. If you don't mind cakey cookies I'd use 2 egg yolks, not 2 whole eggs.
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
Taryn says
Yup! Here they are: https://joyfilledeats.com/baklava-cookies/
Debbie says
Oh my! So good! Made some with chocolate and a few whith jam, they are my new FAV!! Thank you!
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.
Sarah says
THANK YOU! These cookies are school friendly!
Kasey Schwartz says
Thumbprint Cookies are some of my very favorite cookies! I am super excited to try these out!
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
Wendy says
Can I use Lindt chocolate bar cut up instead of sugar free chips?
Taryn says
Sure!
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!
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.
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?
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 🙂
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. ?
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!! 🙂
Donna says
Can I use Swerve in place of your sweetener?
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 🙂
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.
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.
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 🙂
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..
Taryn says
Yes, I used the Knox gelatin. I bought a bigger canister off of Amazon but it's the same stuff.