These adorable Heart Thumbprint Cookies are not only easy to make but also gluten-free, refined sugar-free, and can be made paleo-friendly! They have a buttery, melt-in-your-mouth texture with a sweet pink chocolate center, making them the perfect treat for Valentine’s Day, birthdays, or any special occasion.
Heart Thumbprint Cookies Ingredients
Egg: Rich in protein, supports structure and texture.
Almond Flour: Gluten-free and packed with healthy fats and vitamin E.
Butter: Adds richness and smooth texture.
Maple Syrup: Naturally sweet and flavorful.
Vanilla: Enhances sweetness and aroma.
Tapioca flour: Helps with structure and chewiness
Baking powder: Adds slight lift and airiness
Sea salt: Enhances the flavors
Almond extract: Adds a slight nutty aroma
Tips for Perfect Heart Thumbprint Cookies
Chill the Dough – This prevents spreading and keeps the heart shape intact.
Use a Measuring Spoon for Imprints – A small spoon gives a clean, even heart shape.
Don’t Overbake – Remove from oven when the edges turn golden. Cookies will firm up as they cool.
Customize the Filling – Swap beet powder for freeze-dried strawberry powder or raspberry powder for a different natural color.
FAQs
1. Can I Make These Dairy-Free?
Yes! Swap butter for coconut oil and use dairy-free white chocolate.
2. How Do I Store These Cookies?
Store in an airtight container at room temperature for 3 days, or in the fridge for up to a week. They also freeze well!
3. Can I Use Another Flour Instead of Almond Flour?
You can try cashew flour or sunflower seed flour, but textures may vary. Avoid coconut flour, as it absorbs too much moisture.
4. How Do I Make These Paleo?
Use coconut oil instead of butter and ensure your white chocolate is dairy-free and sweetened with coconut sugar or maple syr
Check out these other Valentine's Day recipes!
Heart Thumbprint Cookies
Ingredients
- 1/2 cup unsalted butter softened
- ⅓ cup coconut sugar
- 1 egg
- ½ tsp vanilla extract
- ¼ tsp almond extract optional
- 3/4 cup almond flour
- ¼ cup tapioca flour
- ½ tsp baking powder
- Pinch of sea salt
- ¼ cup white chocolate mixed with beet powder
Instructions
Step 1: Preheat & Prepare
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Make the Dough
- In a bowl, cream together butter and coconut sugar until light and fluffy.
- Add egg, vanilla extract, and almond extract, and mix well.
- Stir in almond flour, tapioca flour, baking powder, and sea salt until a dough forms.
- Chill the dough for 20-30 minutes for easier handling and better shape retention.
Step 3: Shape the Cookies
- Roll dough into 10 small balls (about 2 tablespoons each) and place them on the prepared baking sheet.
- Use your finger or the back of a spoon to gently press a heart-shaped indent into the center of each cookie.
Step 4: Bake
- Bake for 12-14 minutes, or until edges turn golden brown.
- Let cookies cool completely before adding the filling.
Step 5: Make the Pink Chocolate Filling
- Melt white chocolate using a double boiler or microwave in 20-second intervals.
- Stir in beet powder until you get a soft pink color.
Step 6: Fill & Set
- Spoon the melted chocolate into the heart imprints.
- Gently tap the cookies on the counter to level out the filling.
- Place cookies in the fridge for a few minutes to set.
