Almond & Whole Wheat Thumbprint Cookies with Chocolate Topping
This is a very simple cookie recipe and can be a fun thing to make with your little ones. They will love shaping the cookies and making the thumb/finger impressions which will later be filled with a delicious jam or melted chocolate.
And no doubt these are a much healthier option as compared to store bought cookies. I made the chocolate sauce at home as well.
Here’s what you may need:-
Almond and Wheat Thumbprint Cookie
Delicious and healthy cookies made with almond and whole wheat flour.
Ingredients
- ½ cup Whole Wheat Flour 60 grams
- ½ cup Almond Flour 50 grams
- ¼ cup Light Brown Sugar 43 – 45 grams
- ¼ cup Softened Butter 55 grams
- ½ tsp Vanilla Extract 2.5 ml
- 2-3 tbsp Milk
- 1 pinch Salt
Instructions
- Sieve the whole wheat flour and add almond flour and salt.
- Beat the butter and sugar until it is light and fluffy.
- Now add the dry ingredients to this bowl and mix gently. Add the vanilla extract. Also add little milk – just enough to bring the dough together.
- Keep the dough in the fridge for 30 mins to an hour
- Preheat oven to 170 degrees Celsius. Line a baking tray with parchment paper
- Take a tbsp of dough and form a round shape. Gently make an impression with a finger or the back of a tiny spoon (you can use your 1/4 tsp measuring spoon).
- Place the cookies on the sheet a little apart from each other and bake for 12-15 minutes till the sides begin to brown slightly.
- Remove from oven. After couple of minutes transfer the parchment sheet (along with the cookies) to a wire rack. Spoon any jam/ chocolate sauce/ topping of choice in the impression on the cookie.
- Once cooled, store in an airtight container.
Notes
- Use softened butter at room temperature (not melted in a microwave).
- Letting the cookie dough chill for a while is an important step. Do not skip this one.
If you try out this recipe do post your comments on my blog. You can also post on Instagram and tag me @my.loaf.story
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