mga ito Mga Cookie na may Thumbprint na Tsokolate na Almond are simple 4-ingredient chocolate cookies topped with a chocolate filling and ready sa loob lamang ng 30 minuto. They are gluten-free, egg-free, and dairy-free!
I love all sorts of cookies for the Christmas season and, while I’ve made many thumbprint cookie varieties, like my Mga Cookies na may Thumbprint na may 3 Sangkap or Mga Cookies na may Thumbprint na may Harina ng Almond, 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.
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
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Mga Cookie na may Thumbprint na Tsokolate na Almond
Ingredients
- 1 tasa Flour ng Almond - packed (note 1)
- 2 tablespoons Maple syrup - (tala 2)
- 2 tablespoons Natunaw na Langis ng Niyog - (tala 3)
- 2 tablespoons Unsweetened kakaw pulbos
Mga opsyonal na sangkap – inirerekomenda para magdagdag ng lasa
- ¼ kutsarita Asin
- ½ kutsarita Vanilla Extract
- ½ kutsarita Katas ng almond
Pagpuno ng tsokolate
- 4 tablespoons Semi-Sweet na Chocolate Chips
- ½ kutsarita Langis ng niyog - (tala 4)
tagubilin
- Painitin ang oven sa 350 °F (180 °C). Lagyan ng parchment paper ang isang cookie sheet.
- 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.
Mga Tala
Pagkain
Ingredients at Substitutions
You need only 4 ingredients for the base and two more for the chocolate filling.
- Flour ng Almond – 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.
- Maple syrup – 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.
- Natunaw na Langis ng Niyog – 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.
- Unsweetened kakaw pulbos – Provides the chocolatey flavor and deepens the color of the cookies. Use a high-quality cocoa powder for the best flavor.
- Semi-Sweet na Chocolate Chips – Used for the filling, adding a rich chocolate flavor. Choose dark chocolate for a less sweet filling, or vegan chocolate chips if needed.
- Langis ng niyog – 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.
Mga Tip sa Pagbe-bake ni Carine
While you can make these cookies easily with the recipe below, here are a few more tips for perfect cookies.
- Gumamit ng pinong giniling na harina ng almendras for a smoother texture; coarser flours can make the cookies grainy and more crumbly.
- Palamigin nang saglit ang masa 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.
Higit pang mga Recipe ng Thumbprint Cookie
If you like thumbprint cookies, you’ll love these:
Kumusta,
This looks very tasty indeed! What would be the weight of a packed cup of almond flour?
I always try to go by weight for baking.
Regards,
G
Click the metric button above the ingredient to convert any recipes in grams, enjoy!
Salamat!
G
Ikinagagalak ko!
Wow! These cookies are quick, easy and over the top delicious! I used almond extract, vanilla and salt in the cookies I made and this is a keeper recipe. Thanks again for sharing your amazing recipes.
Salamat!
These chocolate almond thumbprint cookies were so quick and easy to make! They taste delicious and look super pretty!
Salamat sa pagbabahagi ng resipe na ito!
Looks wonderful.
How can I pin this on Pinterest?
When you go over the image you like you should see a pin button on the corner of the image? do you?
Salamat sa pagbabahagi ng resipe na ito!
Salamat sa pagbabahagi ng resipe na ito!