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A close up of a Nutella thumbprint cookie

Sugar-free Nutella Thumbprint Cookies

Made these Sugar-free Nutella Thumbprint Cookies with almond flour and my easy peasy homemade nutella. Delicious, low-carb and gluten-free treat for the holidays!
Course Dessert, Snack
Cuisine American
Keyword almond flour cookies, christmas cookies, Gluten-free cookies, Low-carb cookies, sugar-free nutella, thumbprint cookies
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings 20 cookies
Calories 105kcal



  • 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 sugar-free nutella. Enjoy!


  • 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.


Serving: 1/20 | Calories: 105kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 25mg | Potassium: 1mg | Fiber: 6g