You’re only six ingredients away from these delicious Chocolate Almond Butter Thumbprint Cookies! This easy cookie recipe is also Paleo-friendly, refined sugar-free and vegan.
Though I do have a crazy love for peanut butter that has been more than obvious over the years of writing this blog, I’ve more recently fallen in love with almond butter. It’s a little less smooth than most peanut butter is, but I love the texture it has, and the flavor offers something a bit different from peanut butter.
Almond butter has definitely been gaining in popularity, and it seems just about every big time peanut butter maker has been expanded into almond butter territory. Being the almond butter lover I am, I’m all about it. But! You can also totally make almond butter at home in the food processor and flavor it with whatever you want. One of my favorite ways to make it is this Dark Chocolate Coconut Almond Butter.
I eat almond butter slathered on apples all the time – it’s my go-to snack, but recently I’ve branched out with my almond butter uses, and oh my goodness, these cookies are definitely a new favorite. And they’re only six ingredients!
These are some of the least fussy cookies ever. You literally just stir everything together. The hardest part is waiting 30 minutes for the dough to chill enough to make it not sticky. Trust me, those minutes are worth it to avoid sticky fingers and a sticky kitchen.
The almond butter gets added after the cookies are baked which is a little a-typical for thumbprint cookies, but I love the way the almond butter melts into the nooks and crannies of the warm cookies and retains all its delicious texture and flavor that would be dulled down if the almond butter was baked with the cookies. It also ensures you don’t accidentally add too much filling and end up with almond butter all the cookie sheet. Not that that’s ever happened to me…
As a bonus, these cookies are pretty healthy and low-guilt. My treats being Paleo, gluten-free, refined sugar-free, and vegan has almost become an after thought to a lot of my baking recently, because only the recipes that taste like they’re not Paleo, gluten-free, refined sugar-free, and vegan make it on here. No one wants to bite into a cookie and think it tastes healthy. Otherwise they wouldn’t be eating cookies! So don’t worry, no one will be onto your healthy cookie ways.
These are the perfect quick lunchbox treat, holiday cookie platter addition, or small batch of cookies for when you just need something sweet. Of course, if you’re not an almond butter fan, swap out your favorite nut butter or jam or just put in some melted chocolate for an ultimate chocolate cookie. Enjoy!
Save Print Author: Rachel Conners Serves: 12 cookies Ingredients - 1 ¼ cups almond flour
- 2 tablespoons cocoa powder
- ⅛ teaspoon salt
- ¼ cup coconut oil, melted
- 2 tablespoons maple syrup
- ¼ cup almond butter or any other nut butter
- In a medium bowl, mix together all ingredients except for the nut butter and shape into a ball. Cover with plastic wrap and refrigerate for 30 minutes (or up to 24 hours).
- Preheat oven to 375ºF and line a baking sheet with parchment paper.
- Form 12 balls from the dough. Make an imprint in the center of each cookie with your thumb and leave the cookies unfilled.
- Bake for 11 minutes for until firm around the edges. Immediately fill each imprint with almond butter. Let cool. Enjoy!
Hungry for more? Check out some of my similar recipes!
Flourless Almond Butter Chocolate Chip Cookies
Vanilla Bean Crunch Almond Butter Bark
Dark Chocolate Coconut Almond Butter
Banana Cocoa Cake with Almond Butter Swirl (Paleo)
Jam Thumbprint Cookies (Gluten Free, Vegan)
Raspberry Coconut Crumble Tart (Paleo, GF + Vegan)
