Dairy-Free Thumbprint Cookies
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Dairy-Free Thumbprint Cookies
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Sweetened with honey and light in texture, these dairy-free thumbprint cookies are topped with a healthy chocolate frosting for a tasty dessert.
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Ingredients
- 1 cup almond flour
- ½ cup shredded coconut
- 1 egg
- ½ teaspoon vanilla extract
- ⅛ cup coconut flour
- 1 teaspoon baking powder
- 2 tablespoons honey
- 1 tablespoon avocado oil
- 2 tablespoons almond milk
- 1 batch dairy-free chocolate frosting
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Instructions
- 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.
Equipments used:
Notes
- 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.
- 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.
Nutrition Information
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Calories
148kcal
(7%)
Carbohydrates
9g
(3%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.002g
Cholesterol
18mg
(6%)
Sodium
17mg
(1%)
Potassium
82mg
(2%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
26IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9cookies
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 18mg | 6% |
| Sodium | 17mg | 1% |
| Potassium | 82mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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