Biskut Cap Jari Coklat Badam (Bebas Gluten)

Ini Biskut Cap Jari Coklat Badam are simple 4-ingredient chocolate cookies topped with a chocolate filling and ready dalam masa 30 minit sahaja. They are gluten-free, egg-free, and dairy-free!

Isi kandungan

+ Lihat Lagi- Lihat Kurang

I love all sorts of cookies for the Christmas season and, while I’ve made many thumbprint cookie varieties, like my Kuki Cap Ibu Jari 3 Bahan or Biskut Cap Jari Tepung Badam, I had never tried to incorporate chocolate.

It’s a fact that chocolate makes everything better, so it was a no-brainer for me to make chocolate thumbprint cookies, but I still wanted them to be healthy, so I went with almond flour as a base ingredient.

Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Biskut Cap Jari Coklat Badam

These Chocolate Almond Thumbprint Cookies are simple 4-ingredient chocolate cookies topped with a chocolate filling and ready in just 30 minutes.

4.84 daripada 6 undi

Cetak ULASAN Jimat Diselamatkan!

Kongsi di Facebook Pin Simpan dalam E-mel

Masa persediaan: 10 minit minit

Masa Masak: 10 minit minit

Penyejuk: 10 minit minit

Jumlah masa: 30 minit minit

Kursus: Pencuci mulut, Makanan ringan

Masakan: Amerika

Hidangan: 12 cookies

Kalori: 113.3 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ 1 cawan Tepung Badam - packed (note 1)
• ▢ 2 sudu makan Sirap maple - (nota 2)
• ▢ 2 sudu makan Minyak Kelapa Cair - (nota 3)
• ▢ 2 sudu makan Serbuk Koko tanpa gula

Bahan-bahan pilihan – disyorkan untuk menambah perisa

• ▢ ¼ sudu teh Garam
• ▢ ½ sudu teh Ekstrak vanila
• ▢ ½ sudu teh Ekstrak Badam

Isi Coklat

• ▢ 4 sudu makan Cip Coklat Separuh Manis
• ▢ ½ sudu teh Minyak Kelapa - (nota 4)

arahan

• Panaskan ketuhar hingga 350 °F (180 °C). Alas dulang pembakar biskut dengan kertas parchment.
• In a medium-sized mixing bowl, add almond flour and unsweetened cocoa powder and whisk to combine.
• Add maple syrup, melted coconut oil, salt, vanilla extract, and almond extract if used.
• Combine the ingredients with a spatula at first, then, when it looks dry, use your hands to squeeze the dough and bring ingredients together into a cookie dough. If it is too dry and crumbly, simply add a little more maple syrup or 1-2 teaspoons of water until the dough forms a nice dough ball. It will be sticky, that's normal.
• Divide the dough into 12 small balls and place them on the prepared baking sheet, leaving a thumb of space between each. They won't expand in the oven but you don't want the cookies to touch each other.
• Use the back of 1/4 teaspoon measuring scoop to press the center of each dough ball and form a print in the middle.
• Bake the cookies for 10-12 minutes at 350 °F (180 °C) until they look dry and baked. They will be soft to the touch, which is normal. Don't overbake, or they will get too crunchy.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to completely cool down.
• Meanwhile, add chocolate chips and coconut oil (or coconut cream in a small microwave-safe bowl for a smoother, ganache-like filling). Microwave in 30-second bursts, stir between each and repeat until fully melted.
• Fill each cookie thumbprint with the melted chocolate mixture. Refrigerate the cookies to make the center firm up faster.

Nota

Nota 1: Almond meal works too, but the texture of the cookies will be a bit dryer and grainier.

Nota 2Mana-mana pemanis cecair boleh digunakan, seperti sirap agave atau nektar kelapa.

Nota 3: Any oil with a light flavor works. To prevent any coconut flavor in the cookies, you can use refined coconut oil instead of unrefined coconut oil.

Nota 4: You can swap coconut oil for coconut cream for a fudgier filling that won’t firm up as hard.

Pada Suhu AmbienSimpan di dalam peti sejuk dalam bekas yang tertutup rapat sehingga 5 hari.

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Kongsi di Facebook Resipi Pin

Pemakanan

Berkhidmat: 1cookie | Kalori: 113.3kcal | Karbohidrat: 7.4g | Protein: 2.4g | Lemak: 9g | Lemak tepu: 3.5g | Lemak tak jenuh ganda: 0.1g | Lemak tak jenuh tunggal: 0.8g | Lemak trans: 0.004g | Natrium: 49.5mg | Potasium: 49mg | Serat: 1.7g | gula: 4.2g | Vitamin A: 2.5IU | Vitamin B12: 0.01Pg | Kalsium: 27.5mg | Iron: 0.8mg | magnesium: 13.7mg | Fosforus: 19.1mg | zink: 0.2mg

Bahan dan Pengganti

You need only 4 ingredients for the base and two more for the chocolate filling.

• Tepung Badam – Forms the base of the cookie, providing a tender, slightly nutty texture. Almond meal works as a substitute but may bring a slightly coarser texture. Do not swap the almond flour for coconut flour or regular flour, it wouldn’t work.
• Sirap maple – This naturally sweetens the cookies and helps bind the ingredients. Agave syrup or coconut nectar are good alternatives, though each will slightly alter the flavor.
• Minyak Kelapa Cair – Adds moisture and a subtle richness. For a neutral taste, use refined coconut oil. Light-flavored oils like grapeseed oil or melted vegan butter can also work as substitutes.
• Serbuk Koko tanpa gula – Provides the chocolatey flavor and deepens the color of the cookies. Use a high-quality cocoa powder for the best flavor.
• Cip Coklat Separuh Manis – Used for the filling, adding a rich chocolate flavor. Choose dark chocolate for a less sweet filling, or vegan chocolate chips if needed.
• Minyak Kelapa – Helps to create a smooth, glossy filling. You can also use coconut cream which makes the filling softer and more ganache-like, while coconut oil will firm up more in the fridge.

How to Make Chocolate Almond Thumbprint Cookies

This recipe is really easy to whip up, here’s how in a few pictures.

Pour all the dry dough ingredients in a mixing bowl and combine them.

Add the wet ingredients and combine the batter with a silicone spatula.

Combine the dough into a large dough ball.

Form 12 small dough balls of the same size and place them on a cookie sheet.

Press the cookies with a small measuring spoon.

Bake the cookies for 10-12 minutes at 350 °F (180 °C) before pouring the melted chocolate in the thumbprint.

Petua Membakar Carine

While you can make these cookies easily with the recipe below, here are a few more tips for perfect cookies.

• Gunakan tepung badam yang dikisar halus for a smoother texture; coarser flours can make the cookies grainy and more crumbly.
• Sejukkan doh sebentar if it’s too sticky to handle. This can make shaping the dough balls easier and reduce the stickiness.
• Experiment with different fillings like a nut butter ganache or a fruit jam for a unique twist. Dark chocolate or almond butter filling pairs well with the almond base.
• For perfectly shaped thumbprints, use a rounded measuring spoon (like 1/4 teaspoon) to press the indentations. This ensures uniformity and a clean edge.
• Microwave the chocolate in short intervals and stir between each to prevent overheating, which can cause it to seize.
• Garnish with chopped nuts (like toasted almonds) or a sprinkle of sea salt for added flavor and texture contrast on top of the chocolate filling.
• Let the cookies firm up in the fridge for at least 15 minutes after adding the filling. This sets the chocolate, making them less messy to serve or store.
• Make these cookies ahead and store them in the fridge. The flavors meld beautifully over a day or two, enhancing the almond-chocolate combination.

Lebih Banyak Resipi Biskut Cap Ibu Jari

If you like thumbprint cookies, you’ll love these:

Kuki Cap Ibu Jari 3 Bahan

Biskut Cap Jari Tepung Badam

Biskut Pai Labu