Gluten-Free Almond Thumbprints with Chocolate Buttercream
Ever since starting this gluten-free recipe kick, I have fallen madly in love with this almond flavor. Almond flour, almond meal, almond milk, almond extract, and chopped almonds… What more could I ask for?!
I’m sure I’ll need to change it up a bit before I go crazy and start using more coconut flour and tapioca flour, but for now I’m enjoying myself. And you can too!
These almond thumbprint cookies are to die for! Not only are they soft and buttery, but they have a great flavor.
I’ve never been one for using icing, as I’ve always been a cake kind of girl, but this buttercream made me change my mind. You’ve got to admit that it looks wonderful.
Not only is this recipe flexible enough to make it into whatever kind of cookie and icing pairing you could dream of, but it’s perfect for any and every occasion.
I definitely plan on making this a few times during the holiday season. And did I mention to you all of the nutrients you are getting out this scrumptious little sugary bite? Of course!
What's your favorite icing flavor?
- Cookies :
- 1/3 cup butter, (make sure it's gluten-free)
- 3/4 cup sugar, (ensure it's made in a gluten-free environment)
- 1/3 cup almond milk
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 2 cups almond flour
- 1 teaspoon baking powder, (make sure it's gluten-free)
- 1 1/4 cups almonds
- Buttercream :
- 1/2 cup butter, (make sure it's gluten-free)
- 1 cup powdered sugar, (ensure it's made in a gluten-free environment)
- 1/2 cup cocoa powder
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
- Preheat your oven to 350°F. Prepare several baking sheets by lining them with aluminum foil and spraying them generously with cooking spray.
- In a large bowl, cream your butter and sugar together until smooth and creamy colored and thoroughly combined. You may want to use a hand mixer for this process to make it easier.
- This is easy to make vegetarian or vegan by simply substituting the butter in this recipe for vegan shortening.
- Add in your 1/3 cup almond milk (or substitute regular or soy milk if you choose) and blend it into your butter and sugar mixture.
- Finally, add in your vanilla and almond extracts and mix in thoroughly
- Now, slowly mix in your almond flour one half cup at a time, mixing in well in between half cups.
- Don’t forget to toss in your baking soda somewhere in the middle.
- Mix your dough thoroughly in your bowl to evenly distribute your ingredients and combine everything well.
- Mix until you achieve a thick, stiff dough ready for cooking.
- If dough is dry and crumbles easily, then add more milk, one tablespoon at a time.
- On the side, dice your almonds well, to get small pieces for coating your cookies. Pour them into a small bowl.
- Now, set up your assembly line; dough, chopped almonds, cookie sheets.
- One tablespoon at a time, roll your cookie dough into balls and drop them into your chopped almonds.
- Place them on your cookie sheets about 1 inch apart.
- Once you’ve rolled, coated, and placed all of your cookies, press your thumb into the middle of each of your cookies, making a “thumbprint.”
- Bake your cookies for 15-20 minutes and cool thoroughly before icing.
- In the meantime, let’s make your buttercream. In a medium bowl, cream together your butter and powdered sugar until smooth and creamy and well combined. This is a great place to use your hand mixer again.
- Add in your cocoa powder and blend again.
- Finally, add in your milk and vanilla extract and blend one final time to thoroughly combine. Place it in the refrigerator while your cookies are baking. (If your buttercream is too thin, add more powdered sugar, one tablespoon at a time. If too dry, add more milk.) You want it to be nice and thick.
- When your cookies are done, let them cool completely and then smear a tablespoon of your chilled buttercream into the thumbprint on each one.
|Serving size: 1 cookie|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Saturated fat 4 g||20%|
|Unsaturated fat 0 g|
|Carbohydrates 11 g||4%|
|Sugar 6 g|
|Fiber 0 g|
|Protein 1 g||2%|
|Cholesterol 20 mg||7%|
|Sodium 45 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
These may sound complicated, but in essence, mix all of your cookie ingredients, roll in almonds and bake. Mix all of your icing ingredients, chill and ice your cookies. Done!
Make these your own original creations by switching up just a couple ingredients. Change your cookie flavors with banana extract, mint extract, or even coconut milk and coconut extract.
Change your icing flavor with strawberry or banana milk flavoring rather than cocoa powder. Leave it out altogether and just have a delicious vanilla buttercream.
Instead of almonds, coat your cookies in sugar, sprinkles, cinnamon, or just a different kind of nut, like chopped walnuts, hazelnuts, pine nuts, or even pecans.
A cookie made with coconut milk and cinnamon, and rolled in pecans with a cinnamon buttercream is outstanding for the fall! Be creative, use your imagination, and even get your kids involved, and you never know what you can create.
How did you like this cookie recipe?
© 2013 Victoria Van Ness