Almond Flour Thumbprint Cookies (Dairy and Gluten-Free)

Sweetened with honey and light in texture, these almond coocnut thumbprint cookies are topped with a healthy chocolate frosting for a tasty dessert.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 14

Total Time 29

Servings cookies

Calories 148kcal

Preheat the oven to 350 degrees.
In a small bowl combine all the dry ingredients.
One by one, add in the wet ingredients except the almond milk and mix well.
When everything is sticky and clumpy, add in the almond milk. Mix until there is one big sticky mess.
Line a baking tray with parchment paper or a silicone cookie sheet.
Use a trigger ice cream scoop to portion the cookies onto the baking sheet. Then, use a fork to press them down. They don’t expand much so make sure they’re in the shape you need them.
Ever so lightly, press your thumb into the center of each cookie.
Bake in the oven for 8 minutes, rotate the baking sheet, and bake another 4-6 minutes. Remove from oven and let cool.
While cooling, whisk together the frosting.
Using a spoon and spatula, top each cookie with the frosting.

The nutrition information does not include the chocolate frosting.
The cookies are very delicate coming out of the oven so don't move them. Let them cool fully on the cookie tray first.
Likewise, use a silicone cookie mat on top of a baking tray to remove the cookies. You'll still probably need a silicone spatula to move them.
Make the dairy-free chocolate frosting as needed, it doesn't store well.
Adjust the baking time based on how big you make the cookies. You want them to be just turning golden when you remove them from the oven, they'll firm up more while cooling.
Do not frost the cookies until cooled or your frosting will melt.
Store the gluten-free thumbprint cookies in the fridge and serve them at room temperature.