Gluten Free Nutella Thumbprint Cookies
These Gluten Free Nutella Thumbprint Cookies require just 7 ingredients, are so much fun to make, and are absolutely delicious! Make your own Nutella and these cookies are vegan friendly!
As we head into the holiday baking season, I thought I would switch things up just a bit and add a fun and easy cookie recipe that is perfect for the holidays!
Who doesn’t love Nutella?! It’s a chocolate hazelnut mixture that is great for spreads, desserts, and more!
If you are wondering what the cookie part tastes like, it’s similar to a shortbread because we don’t want the cookie to overpower or be overly sweet, that’s Nutella’s job!
What’s In Gluten Free Nutella Thumbprint Cookies?
almond flour — this one is the best price!!
butter — can sub vegan butter if vegan
honey — can sub maple syrup if vegan
vanilla extract
salt
small jar of Nutella — make your own vegan Nutella to make these cookies vegan!
Flaky sea salt (option, for sprinkling)
How to Make Nutella Thumbprint Cookies That Are Gluten Free
Prepare your baking sheet by using parchment paper (I love these parchment paper sheets for ease!) or a silicone baking mat, then preheat your oven to 350 degrees.
Combine the gluten-free almond flour, butter that has been softened, honey, salt, and vanilla until the dough forms. You may think it seems a little dry, don’t worry just keep mixing!
For each cookie, you will want to use a heaping tablespoon of dough, add it to the baking sheet and use your thumb to make the imprint. You can also use a ½ tablespoon to make the same shape.
Place the baking sheet of cookies in the fridge and chill for 45 minutes.
Then bake on 350 for 10-11 minutes.
Once they have finished baking, take them out of the oven and reform them if needed. Sometimes this happens if the dough rises too much.
Add the Nutella to a piping bag with a tip or to a Ziploc bag and cut the corner off. Squeeze the Nutella into the imprinted area and fill to the brim of the cookie.
With the oven off, add the cookies back in and let them sit just long enough until the Nutella melts.
Take the baking sheet out of the oven and lightly tap it on the counter if you need to spread the Nutella out.
Let them cool for about 10 minutes then transfer to a wire rack to finish cooling. Sprinkle with sea salt if desired!
Tips for Making
- Make sure you leave time for your butter to soften.
- If your thumb sticks to the dough, dip it in water first then onto the cookie.
- Use a standard drinking glass or wine glass to reshape them if they spread out too much during the baking process. Place the open top of the glass around the cookie and swirl in a circle so the dough forms back into a perfect circle.
Can You Freeze Thumbprint Cookies?
You can store thumbprint cookies in an airtight container in your refrigerator for up to 1 week or in an airtight container in the freezer (layered with parchment paper) for up to 3 months.
Before you add the cookies to a freezer bag, let them freeze on a baking sheet for about 20 to 30 minutes then transfer them.
We had a blast making these and I hope you do too! So be sure to tag me on Instagram when your batch is ready!
More Gluten Free Cookie Recipes:
- Pumpkin Almond Flour Cookies {Vegan}
- Healthy S’mores Cookies (Gluten-free, Flourless)
- Peanut Butter Cookie Sandwiches
- Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
- Gluten Free Monster Cookies
Gluten Free Nutella Thumbprint Cookies
Ingredients
- 1 cup finely ground almond flour
- 3 Tablespoons butter softened
- 3 Tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 small jar nutella
- Flaky sea salt option, for sprinkling
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper— I love these single sheets!
- Mix almond flour, softened butter, honey, vanilla and salt in a small bowl until dough forms. It will seem a little dry at first, but just keep mixing.
- Use a tablespoon to measure out dough and roll each into a heaping tbsp ball. Place the ball of dough on your prepared baking sheet and use a ½ tbsp measuring spoon or your thumb to create a thumbprint in the middle of each cookie. If your thumb sticks to the dough, dip it in water before pressing into the cookie.
- Chill your dough for 45 minutes.
- Bake the cookies for 10-11 minutes.
- Remove from the oven, turn off the oven, and reform cookie centers if they have risen too much. If your cookies have spread out, use a standard drinking glass or wine glass to reshape them. Place the open top of the glass around the cookie and swirl in a circle so the dough forms back into a perfect circle.
- Fill the centers to the brim with Nutella using a Ziploc bag and cutting off a corner to pipe it into the center.
- Place the cookie pan back into the oven for ~1 minute so the nutella melts.
- Remove from the oven and tap lightly on your counter so the nutella spreads out.
- Cool for 10 minutes. Transfer them to a rack to cool completely before serving.
- Store cookies in an airtight container in your refrigerator for up to 1 week or in an airtight container in the freezer (layered with parchment paper) for up to 3 months.
