These recipe images are edited with my new Tasty Food Lightroom Presets.
Chocolate-covered Thumbprint Cookies are filled with jam, sweet, festive, and great for holidays. These crispy cookies are made with almond flour, maple syrup, berry jam and coated in dark chocolate. Vegan + dairy free + gluten-free.
This post has been updated 29th of march 2021.
During Christmas time, I tend to make these cookies more often. And I really like to experiment with different toppings. This time I chose simple cake sprinkles to fit the festive holiday mood.
Since we enjoy chocolate so much in my house, these Chocolate-Covered Almond cookies have been very popular at home lately. I’m not gonna lie, I eat these cookies all year round, not only on Christmas.
What you’ll need for these thumbprint cookies
This recipe was inspired by Tagalongs, but instead of peanut butter, I chose jam this time. I know, I know, how could I? Well let me tell you, these are equally good, as the original. Try it for yourself!
You might want to double the quantities because these usually don’t last for long in our house, that’s for sure. Just FYI.
- chocolate
- maple syrup
- almond flour
- Pinch of salt (fine sea salt if you have)
- vanilla extract
- coconut oil (can change to butter)
- red currant or any other sour-tasting jam
- + white chocolate and raspberry sprinkles
How to make Chocolate Covered Almond Cookies
- Preheat oven to 300°F.
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- In a medium mixing bowl, add almond flour, coconut oil, maple syrup, vanilla, and salt. Mix with a spatula or stand mixer.
- Scoop dough using a tablespoon or smaller cookie scoop and form into a round cookie shape and transfer to a baking sheet and gently press to flatten the cookies. Using your fingers (I actually used a mini cork from my vanilla extract bottle) to create a small dent in the center of each cookie.
- Add 1 teaspoon of jam in the middle of each cookie.
- Bake for 15-18 minutes, until cookies are slightly golden brown on the bottom. I suggest checking after 12-15 minutes if cookies are not burnt from the bottom, because every oven is different.
- Remove from the oven and let cool on the cookie sheet and then transfer to a cooling rack.
- Meanwhile, melt chocolate chips and coconut oil in a double boiler or the microwave.
- The cookies should be chilled by now and you can start covering them in chocolate. For this, first place parchment paper under the cooling rack. Slowly pour the melted hot chocolate over the cookies. Let the excess drip off first, (you can also scrape it off and use it again if you run short) and transfer into the fridge or freezer for about 15-20 minutes to let the chocolate set.
- After the dark chocolate is set, drizzle melted white chocolate and sprinkle dried raspberries on top. Let it set and enjoy!
Tips
- This recipe makes 11 medium-sized cookies. You can experiment with sizes and make smaller ones if you prefer.
- Don’t forget to check the cookies in the middle of baking or at about the 12-minute mark, depending on the oven these almond flour cookies can easily burn.
If you try this recipe, please leave a comment and a star rating below. I’d love it if you would share it on Facebook or pin it to your favorite recipe board on Pinterest! Your feedback is so important and it helps other TYB readers who are planning to make this recipe. Thank you, appreciated!
If you love this dessert recipe, you might also like
- Chewy Chocolate Chip Meringue Cookies
- Snickers Frozen Yogurt Ice Cream Cups
- Red Currant Crumble Bars (Gluten Free)
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Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)
Ingredients
- 2 cup dark chocolate chips or regular shredded chocolate (Dairy free)
- 4 tbsp maple syrup or honey
- 2 cup almond flour
- Pinch of salt fine sea salt if you have
- 2 tsp vanilla extract
- 2 tbsp coconut oil can change to butter
- 11 Tsp Red Currant jam or any other solid jam that has a more sour taste
White Chocolate Glaze
- 1/2 cup white chocolate optional
- 1-2 tbsp dried raspberry optional
Instructions
- Preheat oven to 300°F.
- In a medium mixing bowl, add almond flour, coconut oil, maple syrup, vanilla, and salt.
- Scoop dough using a tablespoon or cookie scoop and form into a round cookie shape and transfer to a baking sheet and gently press to flatten the cookies. Using your fingers (I actually used a mini cork from my vanilla extract bottle) to create a small dent in the center of each cookie.
- Add 1 teaspoon of jam in the middle of each cookie.
- Bake for 15-18 minutes, until cookies are slightly golden brown on the bottom. I suggest checking after 12-15 minutes if cookies are not burnt from the bottom, because every oven is different.
- Remove from the oven and let cool on the cookie sheet and then transfer to a cooling rack.
- Meanwhile, melt chocolate chips and coconut oil in a double boiler or the microwave.
- The cookies should be chilled by now and you can start covering them in chocolate. For this, first place parchment paper under the cooling rack. Slowly pour the melted hot chocolate over the cookies. Let the excess drip off first, (you can also scrape it off and use it again if you run short) and transfer into the fridge or freezer for about 15-20 minutes to let the chocolate set.
- After the dark chooclate is set, drizzle melted white chocolate and sprinkle dried raspberries on top. Let it set and enjoy!
Notes
- This recipe makes 11 medium-sized cookies. You can experiment with sizes and make smaller ones if you prefer.
- Don’t forget to check the cookies in the middle of baking or at about the 12-minute mark, depending on the oven these almond flour cookies can easily burn.
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
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