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Salted Almond Thumbprint Cookies
4 Serving Plantry

Salted Almond Thumbprint Cookies

Tags: Gluten-Free, Soy-Free
SERVINGS
4
PREP & COOK TIME
1 hour
CALORIES
190
FAT
17g
CARBOHYDRATES
9g
PROTEIN
4g


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INGREDIENTS

  1. 1¼ cup almond flour
  2. ¼ cup + 2 tsp coconut oil
  3. 2 tbsp maple syrup
  4. 1 tsp vanilla extract
  5. 3 tbsp almond butter
  6. ¼ cup vegan chocolate chips
  7. Parchment paper
  8. Flaky sea salt
Allergens: tree nuts
Tools: Baking sheet, Small saucepan
SERVINGS
4
PREP & COOK TIME
1 hour
CALORIES
190
FAT
17g
CARBOHYDRATES
9g
PROTEIN
4g


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the batter

Preheat oven to 375°F. Line a baking sheet with parchment paper. Add the almond flour, ¼ cup melted coconut oil, maple syrup, and vanilla extract to a medium bowl. Mix until the dough is well combined and still wet. Cover with plastic wrap, and refrigerate for 30 minutes.

2
Bake the cookies

Measure out 1 tbsp portions of cookie dough and roll into 12 balls. Use your thumb to flatten the cookies in the center, leaving an indent. Bake the cookies until the edges are golden brown, about 10 to 12 minutes. Transfer to a wire rack, and cool completely.

3
Finish the cookies

Once the cookies have cooled, dollop with almond butter. In a medium microwave safe bowl, combine the chocolate chips and remaining 2 tsp coconut oil. Microwave in 30 second increments, stirring until completely melted. Drizzle the chocolate over the top of the cookies and sprinkle with flaky sea salt.

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