Heart Thumbprint Cookies
These soft and buttery Heart Thumbprint Cookies are gluten-free, refined sugar-free, and have a delicious pink chocolate filling. Perfect for Valentine’s Day or any special occasion!
Servings: 9 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.