Craving cookies but don’t want to deal with a whole baking extravaganza? These Mini-Batch Thumbprint Cookies are the answer! Not only are they ridiculously easy to make, but they’re also flourless, making them a fantastic gluten-free option.
Think of these as the chocolatey cousins of my small-batch PB&J thumbprints. We’re talking a simple, melt-in-your-mouth cookie dough with a decadent chocolate ganache filling.
And because they’re mini-batch, you get just four perfect cookies – ideal for sharing (or not!) and avoiding those pesky leftovers.
No-Bake Option:
If you’re feeling extra lazy (or it’s just too hot to turn on the oven!), simply omit the baking soda and follow the rest of the instructions. Instead of baking, place the cookies in the freezer for about 30 minutes to allow them to firm up.
These mini-batch thumbprint cookies are the perfect bite-sized treat for any occasion. They’re quick, easy, and oh-so-delicious. So go ahead, give them a try! You might just find yourself making them on repeat.
Let me know if you give this recipe a try!
Mini-batch Thumbprint Cookies
Equipment
- Cookie sheet or similar
Ingredients
Cookie dough
- 1/2 cup almond flour (56 g)
- 1 tbsp maple syrup (21 g)
- 1 tbsp coconut oil, melted (14 g)
- 1/8 tsp baking powder
- drop of vanilla, pinch of salt
Fudge filling
- 2 tsp nut/seed butter (10 g)
- 2 tsp chocolate chips (10 g)
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a bowl, mix all cookie ingredients until you have a cookie dough.
- Scoop the dough into tablespoon sized balls and place on the prepared baking sheet. Using a teaspoon, press into each cookie to create the “thumbprint” indentation.
- Bake the cookies for about 10-11 min. If the indent has slightly disappeared, gently press with a teaspoon again. Let cool while you mix the fudge filling.
- Melt together the nut butter and chocolate until smooth (I use 30 sec intervals in the microwave). Spoon the filling into the center of each cookie and allow them to set in the fridge for about an hour. Enjoy!
Do you have any suggestions if I have regular all purpose flour instead of almond? Thanks!
you can try it but if the batter is too dry you might want to add more wet ingredients until you get a cookie dough consistency. lmk if you try this!