Hazelnut Thumbprint Cookies (gf & vegan)
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.
5 minutes
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 87 |
| Fat: | 8 g |
| Carbohydrates: | 7 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 36 mg |
| Fiber: | 3 g |
| Sugars: | 2 g |
| Calculated per serving. | |
by Kat Condon
Serves: 10
Ingredients
- 1 cup1 cup1 cup Almond Flour
- 2 Tbsp2 Tbsp2 Tbsp Lakanto Baking Sweetener 1:1 Sugar Substitute
- 0.5 tsp0.5 tsp0.5 tsp Baking Powder
- 3 Tbsp3 Tbsp3 Tbsp Hot Water
- 0.25 cup0.25 cup0.25 cup Hazelnut, chopped small
- 0.25 cup0.25 cup0.25 cup Chocolate Hazelnut Spread
Process
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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