Banana Almond Thumbprint Cookies

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5 from 4 votes

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These Banana Almond Thumbprint Cookies are simple versions of thumbprints made with no added sugar, just 4 wholesome ingredients, and no eggs, they're the perfect way of using ripe bananas.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-almond-thumbprint-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time18

Total Time28

Servings: cookies

Calories: 141.6kcal

Author: Carine Claudepierre

Ingredients

2 ½ cups Almond Flour scoop, lightly packed, sweep (note 1)
¾ cup Mashed Banana a bit less than 2 large peeled bananas (note 2)
1 teaspoon Vanilla Extract optional

Chocolate Filling

½ cup Dark chocolate Chips
1 teaspoon Mild-Flavor Olive Oil

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly grease the paper with cooking oil spray. Set aside.
Peel, mash the bananas in a mixing bowl until they form a smooth puree with small lumps of banana.
Pack the mashed bananas in measuring cups (or weigh) the amount needed, then return to the large mixing bowl.
Stir in the almond flour, vanilla extract if used. Use a rubber spatula to stir the dough at first. When it starts to look dry/crumbly, squeeze the dough with your hands to form a consistent, soft, and smooth cookie dough. It should be wet, soft, dense, and sticky but easy to roll into cookie dough balls.
Wash and dry your hands, and lightly oil them. Roll 1 tablespoon of dough between your hands to form a ball. I form 16 cookie dough balls.
Place each cookie dough ball onto the baking sheet covered with parchment paper, leaving one inch of space between the balls.
Slightly oil your thumb or the back of a small spoon to press a cavity in the center of each cookie dough ball. The sides of the cookies crack a little as you press the thumbprint. That's normal; you can pat your fingers around the cookie to reform a nice cookie shape and smooth the edges.
Repeat until all cookies are formed. The recipe makes 16 cookies. They won't expand in the oven.
Bake the cookies unfilled, for 13-16 minutes at 350°F (180°C) until slightly golden brown on the edges and bottom.
Transfer the cookies on a large plate.
Let them cool down on the baking sheet for 15 minutes before filling with the melted chocolate.
In a microwave-safe glass bowl, add chocolate chips and oil. Microwave for 30-second bursts, stir between and repeat until the mixture is fully melted.
Use a teaspoon to fill each baked cookie thumbprint with the melted chocolate.
Repeat until they are all filled up to the top of the thumbprint.
Pop the plate in the fridge for 30 minutes or until the chocolate filling firms up.

Notes

Note 1: You can't use coconut flour instead of almond flour. If you use almond meal, the batter will be darker and a bit dry; you may need to add more mashed banana. Sunflower seed flour and sesame flour should work.

Note 2: Use ripe bananas for the best sweetness and avoid the sweetener.

Storage: Store in the fridge in an airtight container for up to 4 days or freeze and thaw the day before serving.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition