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    Home » Dessert Recipes » Cookies & Bars » Chocolate Thumbprint Cookies

    Chocolate Thumbprint Cookies

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Nov 11, 2020 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for keto chocolate thumbprint cookies
    pinterest image for chocolate thumbprint cookies
    pinterest image for chocolate thumbprint cookies

    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. 

    almond crunch chocolate thumbprint cookies lined on a rectangular white platter

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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.

    hand holding a almond crunch chocolate thumbprint cookie with a large bite missing

    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.

    cookie dough balls in chopped almonds in a bowl

    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.

    baked cookies on a tray

    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.

    measuring bowl of ganache

    Fifth Step: Fill the cooled cookies with ganache and sprinkle with the remaining chopped almonds. Press the almonds down gently so they stick.

    almond crunch chocolate thumbprint cookies lined on a cookie sheet and covered in chopped almonds
    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.

    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!

    overhead view of almond crunch chocolate thumbprint cookies on a white platter

     

    Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

    almond crunch chocolate thumbprint cookies lined on a rectangular white platter

    Almond Crunch Chocolate Thumbprint Cookies

    Keto Almond Crunch Chocolate Thumbprint Cookies melt in your mouth like shortbread, have the crunch of almonds, & rich chocolate ganache.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Course: Dessert
    Cuisine: American
    Servings: 24
    Calories: 73
    Author: Taryn

    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:

    • ⅔ cup sliced almonds
    • 2 teaspoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)

    Chocolate Ganache:

    • ⅓ cup sugar free chocolate chips
    • 3 tablespoon heavy cream
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    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

    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 or Lakanto Monk Fruit use 1.5 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

    Serving: 1cookie | Calories: 73 | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 5mg | Potassium: 43mg | Fiber: 1g | Sugar: 0g | Vitamin A: 30IU | Calcium: 23mg | Iron: 0.7mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Originally Published December 7, 2016. Revised and Republished November 11, 2020.

     

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    Reader Interactions

    Comments

    1. Michelle says

      November 30, 2021 at 7:40 pm

      Would these be good if you baked them rolled & flattened without the ganache?

      Reply
      • Taryn says

        December 01, 2021 at 12:13 pm

        Yup! I use this dough in a bunch of other cookie recipes.

        Reply
    2. MG says

      February 15, 2021 at 3:16 pm

      Great recipe!5 stars

      Reply
    3. Karen says

      November 15, 2020 at 11:39 pm

      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, Karen5 stars

      Reply
      • Taryn says

        November 16, 2020 at 11:41 am

        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.

        Reply
        • Karen says

          November 16, 2020 at 6:10 pm

          Oh, good to know. Thanks for your response.5 stars

    4. Bridget says

      February 12, 2020 at 10:52 pm

      Hi Taryn,
      Can I sub 2 eggs for the gelatin in this recipe?
      Thanks! XO

      Reply
      • Taryn says

        February 13, 2020 at 10:12 am

        They will be very cakey. If you don't mind cakey cookies I'd use 2 egg yolks, not 2 whole eggs.

        Reply
    5. Nadine Watts says

      December 14, 2018 at 1:05 pm

      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
      • Taryn says

        December 14, 2018 at 7:47 pm

        Yup! Here they are: https://joyfilledeats.com/baklava-cookies/

        Reply
      • Debbie says

        November 21, 2020 at 5:47 pm

        Oh my! So good! Made some with chocolate and a few whith jam, they are my new FAV!! Thank you!5 stars

        Reply
    6. catherine says

      December 02, 2018 at 11:31 pm

      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.5 stars

      Reply
    7. Sarah says

      July 20, 2018 at 11:46 am

      THANK YOU! These cookies are school friendly!5 stars

      Reply
    8. Kasey Schwartz says

      July 20, 2018 at 11:44 am

      Thumbprint Cookies are some of my very favorite cookies! I am super excited to try these out!5 stars

      Reply
    9. Dianne says

      April 13, 2018 at 3:21 pm

      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
    10. Wendy says

      December 09, 2017 at 1:04 pm

      Can I use Lindt chocolate bar cut up instead of sugar free chips?

      Reply
      • Taryn says

        December 09, 2017 at 1:14 pm

        Sure!

        Reply
    11. Karen says

      November 28, 2017 at 8:20 am

      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
    12. Shari says

      January 16, 2017 at 7:40 pm

      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

        January 17, 2017 at 10:08 am

        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

          January 17, 2017 at 11:12 am

          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

          January 17, 2017 at 8:16 pm

          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

          January 17, 2017 at 9:15 pm

          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 🙂

    13. Michelle says

      January 03, 2017 at 11:44 pm

      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. ?5 stars

      Reply
    14. Norma says

      December 18, 2016 at 8:53 pm

      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
    15. Donna says

      December 17, 2016 at 2:47 pm

      Can I use Swerve in place of your sweetener?

      Reply
      • Taryn says

        December 17, 2016 at 3:04 pm

        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
    16. Laureen says

      December 10, 2016 at 5:56 pm

      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

        December 10, 2016 at 8:55 pm

        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

          December 10, 2016 at 9:53 pm

          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

          December 10, 2016 at 10:28 pm

          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

          December 10, 2016 at 11:31 pm

          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

          December 11, 2016 at 8:47 am

          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 🙂

    17. Barbara Bennett says

      December 07, 2016 at 7:06 pm

      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
      • Taryn says

        December 08, 2016 at 4:23 pm

        Yes, I used the Knox gelatin. I bought a bigger canister off of Amazon but it's the same stuff.

        Reply

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