Hazelnut Thumbprint Cookies (gf & vegan) (Edit recipe)

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These grain-free and vegan Hazelnut Thumbprint Cookies couldn't be any easier to make! Made with just 5 simple ingredients, one bowl and full of delicious chocolate hazelnut spread, these are sure to be a hit with everyone.

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PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 10

Ingredients

1 cup Almond Flour
2 Tbsp Baking Sweetener 1:1 Sugar Substitute - Lakanto
0.5 tsp Baking Powder
3 Tbsp Hot Water
0.25 cup Hazelnut, chopped small
0.25 cup Chocolate Hazelnut Spread

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a bowl, combine almond flour, monk fruit, baking powder and water until dough forms.
Roll dough into small balls, then roll into chopped hazelnuts.
Use the back of a small measuring spoon to make a small indent in each cookie.
Place on baking sheet and bake for 10 minutes.
Heat chocolate hazelnut butter so that it is pourable.
Add 1-2 teaspoons of chocolate hazelnut spread into each cookie.
Chill cookies in fridge for 10 minutes so that hazelnut butter can firm.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	87
Fat:	8 g
Carbohydrates:	7 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	36 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.