Make these Nutella Thumbprint Cookies with almond flour and my easy-peasy homemade Nutella. Delicious treat for the holidays!
Do you love Christmas treats? If you are like me, I am sure you do. I believe even though we are on this path to eating well, we can still enjoy amazing desserts. That’s why this week I’m sharing with you this lightened-up Christmas cookie recipe, cause the last thing that I want is for you to feel deprived during the holidays.
If you’re looking for a sweet treat, you’ll love these Nutella thumbprint cookies, but also check out my Cranberry Thumbprint Cookies and Chocolate Almond Butter Cookies.
I am sure with these Nutella Thumbprint Cookies, you can absolutely indulge yourself and feel good about it. Trust me! And if you want, you can make them for gift-giving to friends and family members because they make great edible gifts.
- Unsalted Butter — Use regular butter or vegan butter. Just be sure to bring it to room temperature so you can beat it easily in the mixer.
- Sugar or natural sweetener — You can always replace for brown sugar as well.
- Vanilla extract — I recommend you use real vanilla extract and not artificial extract.
- Almond flour — We are making these cookies with almond flour. It adds a mild natural sweetness to the cookies. If you want your almond flour to last longer, store it in your fridge.
- Homemade Nutella — I prefer to use my own homemade version instead of store-bought. If you prefer a store-bought version, feel free to use that instead!
Prepare the equipment
- Preheat the oven to 350˚F. Line baking sheets with parchment paper or silicone mats; set aside. with parchment paper or a silicone baking mat. Set aside.
Make the cookie dough
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, the sweetener, and vanilla extract at medium speed until it becomes fluffy and well combined.
- Add ½ cup of almond flour at a time on low speed. Notice that the dough will be a little crumbly, but it will stick when pressed together.
Bake the cookies
- Scoop about 1 tablespoon of the dough and shape it into balls. Make an indentation with your thumb or the bottom of a wooden spoon in the center of each ball. Probably the dough will crack a little when you press your thumb into it. You just have to re-seal some cracks by simply smoothing them out with your fingers.
- Bake for about 12-14 minutes or until they get golden brown. The cookies will be very fragile when you remove them from the oven. So, allow them to cool down for about 10 minutes before handling them.
- Fill the center of each cookie with a 1/2 teaspoon of homemade sugar-free Nutella.
In the fridge
- These Nutella thumbprint cookies last up to 5 days when stored in an airtight container in the fridge.
In the freezer
- You can freeze the raw cookie dough after you’ve rolled it into balls. Flash freeze them on a lined sheet pan and then transfer them to a freezer-safe bag and freeze them for up to 3 months. When ready to bake, pull out what you need and bring them to room temperature on a lined sheet pan. Continue down the instructions list.
- Alternatively, you can flash freeze these cookies after you’ve pressed down on them and bake them directly from frozen.
- You can freeze the Nutella thumbprint cookies after they are baked. Let the Nutella thumbprint cookies cool completely before placing them in a freezer-safe airtight container and placing them in the freezer.
Recipe Tips
- To easily fill the middle of the cookies with Nutella, you can use a piping bag or a zip-top bag with the corner cut.
- For extra chocolatey goodness, you can melt some chocolate and drizzle it over top of these Nutella thumbprint cookies.
- Sprinkle with crushed nuts or sprinkles if you desire.
- As the cookies will be soft and crumbly right out of the oven, let them fully cool before transferring them.
- As these cookies do not spread a lot in the oven, you can fit more on the baking sheet.
- Cranberry Almond Chocolate Chip Cookies: Yummy treat to enjoy this holiday season. They are filled with sugar-free dried cranberries and chocolate chips.
- Chocolate Almond Biscotti Cookies: A delicious version of the traditional and classic Italian biscotti cookie. But it’s as good as the traditional recipe 😉
- Almond Flour Shortbread Cookies: They are made with almond flour, chocolate, butter, and natural sweetener. It’s so delicious.
Nutella Thumbprint Cookies
Made these Nutella Thumbprint Cookies with almond flour and my easy peasy homemade nutella. Delicious treat for the holidays!
Ingredients
- 6 tbsp butter
- 1/2 cup sugar or a natural sweetener you prefer
- 1 tsp vanilla extract
- 2 ½ cups almond flour
- ½ cup homemade nutela.
Instructions
- Pre-heat the oven to 350˚F. Line one large baking sheet with parchment paper or silicone baking mat. Set aside.
- In the bowl of a standard electric mixer fitted with the whisk attachment, beat the butter, the sweetener and vanilla extract at medium speed until it becomes fluffy and well combined.
- Add ½ cup of almond flour at a time. Notice that the dough will be a little crumby, but it will stick when pressed together.
- After adding all the almond flour and everything is well combined, scoop about 1 tablespoon of the dough and shape it into balls. Make an indentation with your thumb into each ball. Probably the dough will crack a little when you press your thumb into it. You just have to re-seal some cracks by simply smooth it out with your fingers. But know that it’s totally fine to have a few cracks.
- Bake for about 12-14 minutes or until they get golden brown. The cookies will be very fragile when you remove from the oven. So, allow them to cool down for about 10 minutes before handling them.
- Fill each cookie with a 1/2 teaspoon of homemade nutella. Enjoy!
Notes
- The dough is adapted from Wholesome Yum food blog.
- You can use a piping bag or a zip-top bag with the corner cut to easily fill the middle of the cookies.
- You can sprinkle the top of the cookies with crushed nuts or sprinkles.
- Let the cookies cool before moving them as they can fall apart while fresh from the oven.
- To store: Store the cookies for up to 5 days in an airtight container in the fridge.
- To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
Nutrition
Serving: 1/20, Calories: 105kcal, Carbohydrates: 8g, Protein: 3g, Fat: 9g, Cholesterol: 9mg, Sodium: 25mg, Potassium: 1mg, Fiber: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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STOP calling this recipe sugar free. It clearly is not. The sugar free nutella recipe contains chocolate. As a type one diabetic Im sick of seeing ‘sugar free’ recipes that are clearly NOT sugar free and so therefore should NOT be labelled as such
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