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Almond Thumbprint Cookies Recipe with Truvía® Cane Sugar Blend and Truvía® Brown Sugar Blend

Simple, sweet, and sophisticated. These Almond Thumbprint Cookies are chocolate topped and perfectly shareable. Each Almond Thumbprint Cookie has 28% fewer calories* and 54% less sugar* than the full-sugar version.

  • Serving Size: 1 Cookie
120 Calories
Prep Time

25m

Cook Time

15m

Skill Level

easy

Ingredients

  • 1½ cups all-purpose flour or gluten-free flour

  • 34 tsp baking soda

  • 12 tsp baking powder 

  • 12 tsp salt

  • 14  cup Truvía® Cane Sugar Blend

  • 14 cup Truvía® Brown Sugar Blend

  • 12 cup creamy almond butter

  • 12 cup butter, softened

  • 1 egg*

  • 1 tsp almond extract 

  • 3 Tbsp applesauce unsweetened

  • 24 chocolate treats with almond center

*Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.

Directions

  1. Preheat oven to 350 degrees F.

  2. In a medium bowl mix together the flour, baking soda, baking powder and salt and set aside.

  3. In a large bowl combine the butter and almond butter. Mix on medium-high speed until smooth and combined about 2 minutes.

  4. Scrape down the sides of the bowl. 

  5. Add the Truvía® Cane Sugar Blend and Truvía® Brown Sugar Blend and mix until light and fluffy, about 2 minutes.

  6. Add the egg and almond extract and beat for 2 more minutes.

  7. Adjust the speed to low and add the flour in two batches, mixing until just incorporated.

  8. Add applesauce, dough should come together.

  9. Scoop out a tablespoons of cookie dough, roll into balls and then place the balls about 2 inches apart on the lined baking sheets. Should get 24 balls.**

  10. Lightly flatten balls with palm of hand into a disk shape and then with your thumb make a round indentation in center of each.

  11. Bake 12-15 minutes or until edges are light golden brown.

  12. Remove from oven and immediately press 1 milk chocolate candy in center of each cookie. Candy will melt slowly.

  13. Remove cookies from sheets to a cooling rack. 

  14. Once cool, store cookies in a sealed container.

*Each serving has 120 calories and 4 grams of sugar per serving, compared to the full-sugar version that has and 150 calories and 10 grams of sugar per serving.

**If you want to bake later, freeze dough in a sealed container. When you are ready to bake, place frozen balls on cookie sheet, hold at room temperature for 1 hour, press down and bake.

Nutrition Per Serving

Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 20mg
Sodium 95mg
Total Carbohydrate 13g
Dietary Fiber 1g
Total Sugars 4g
Erythritol 2g
Protein 3g
Vitamin D 0% DV
Calcium 6% DV
Iron 4% DV
Potassium 0% DV

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