Thumbprint Cookie Recipe (Paleo, Gluten Free)
This thumbprint cookie recipe is the best recipe to make for the holidays, or even all year around! They only require 6 ingredients and a few simple steps. These cookies have an almond flour cookie base, a creamy almond butter caramel middle, and a chocolate drizzle to top things off.
Servings: 12
Calories: 231kcal
Ingredients
cookie dough
- 2 cups almond flour
- ¼ cup coconut oil
- ¼ cup maple syrup
- ½ tsp salt
caramel filling
- 2 tbsp almond butter
- 1 tbsp maple syrup
- 1 tbsp coconut oil
chocolate drizzle
- ¼ cup chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- First, you'll want to make the cookie dough. Combine all the dough ingredients and set your bowl in the fridge while you make the filling.
- Combine all the filling ingredients in a small bowl and cream until smooth using a hand held mixer.
- Remove your dough from the fridge and roll the dough into 12 balls. Using a 1/4 teaspoon press an indentation into each cookie ball for the filling. Scoop the filling into the 12 indentations.
- Place your cookie sheet in the oven and bake for 15 minutes.
- Meanwhile, you can make your chocolate drizzle by melting the chocolate chips and coconut oil in the microwave. Microwave in 15 second increments, stirring each time until fully melted.
- Once the cookies have fully cooled, drizzle with melted chocolate and enjoy!
Nutrition
Calories: 231kcal | Carbohydrates: 13g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 99mg | Potassium: 53mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1IU | Calcium: 64mg | Iron: 1mg