Hazelnut Thumbprint Cookies
- Sara
- Dec 21, 2024
- 2 min read
Hazelnut Thumbprint Cookies are a Christmas tradition in my house. These soft crumb cookies have a nutty flavor from the use of almond butter in the dough, but then are encrusted in chopped hazelnuts that get toasted in the oven while baking to create a lightly crunchy exterior. The centers are filled with a raspberry jam to vaguely resemble Linzer tortes, an Austrian torte with hazelnut dough and raspberry filling. It's such a magical flavor combination, and so pretty, too!
I've been making some version of these since I first started baking. Over the years, adapting them to be vegan, and more recently trying out a gluten-free version. Guess what? They work perfectly! I like the use of coconut oil and almond butter, to give the dough some fat and tenderness, while brown sugar adds some depth to the flavor. Unbelievably, you can make an entire batch of Hazelnut Thumbprint Cookies in just one hour! How perfect for a Holiday Cookie Exchange!
If you love these Hazelnut Thumbprint Cookies, you might also like my Chocolate Ganache Thumbprint Cookies, a grain-free shortbread style thumbprint with a salted dark chocolate center. Honestly, I don't know how you choose. I love (and make) them both!
FODMAPs: These Hazelnut Thumbprint Cookies are vegan, dairy-free, and gluten-free. Hazelnuts are high in FODMAPs above 24 nuts, and almond butter is high beyond one tablespoon. These ingredients can compound to become high in GOS. One cookie is below the FODMAP threshold, but be cautious beyond just one.
If you make this vegan, gluten-free, low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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