Delicious gluten-free, vegan bite-size snacks; almond & pistachio thumbprint cookies recipe. Not only are they easy to make- they can either be baked or kept as a no-bake cookie recipe!

Almond Pistachio Thumbprint Cookies Recipe

Delicious gluten-free, vegan bite-size almond & pistachio thumbprint cookies. Not only are they easy to make- they can either be baked or kept as a no-bake cookie recipe!

These almond pistachio thumbprint cookies are a delicious vegan and gluten-free cookies recipe using almond flour and homemade pistachio butter. Unlike your generic shortbread thumbprint cookies, these vegan bite-size snacks have a delightful crumbly almond base and can be cooked or kept as a no-bake cookie recipe. 

Depending on whether you want these as raw snacks or baked cookies, they are delicious. However, it’s worth noting that there will be some textural difference. 

Delicious gluten-free, vegan bite-size snacks; almond & pistachio thumbprint cookies recipe. Not only are they easy to make- they can either be baked or kept as a no-bake cookie recipe!

For the raw version, these pistachio thumbprint cookies are a little more gooey and moist. In comparison, when baked, these cookies are more crumbly. 

Delicious gluten-free, vegan bite-size snacks; almond & pistachio thumbprint cookies recipe. Not only are they easy to make- they can either be baked or kept as a no-bake cookie recipe!

I always love to switch up classic recipes and decided that rather than using the usual choice of jam filling for this thumbprint cookie recipe, I used some homemade pistachio butter

Pistachio butter is one of the most delicious, decadent version of all nut butters and yet can be made at home with just pistachios, salt and a blender or food processor. Plus the pistachio flavour compliments the flavour of the gluten-free almond cookies.

These cookies are then an excellent healthier cookie snack option. They can also be displayed in mini cupcake cakes, in a gift box, for a delicious homemade edible gift at Christmas ( or any time of the year!).

If you’ve been following me on Instagram, you’ll know that I’ve been cooking up a storm this festive period, with a new recipe posted every day. Honestly, I couldn’t wait for the day to share these pistachio thumbprint cookies though because they are one of my favourite treats so far.

Delicious gluten-free, vegan bite-size snacks; almond & pistachio thumbprint cookies recipe. Not only are they easy to make- they can either be baked or kept as a no-bake cookie recipe!

I’ve very recently compiled a post for the ultimate guide to homemade nut & seed butters, so I have spent a LOT of time this year in the kitchen blending up delicious nut butters and nut butter recipes. As much as I have a soft spot for good old almond butter, pistachio butter has taken my heart.

While it’s not a nut butter you’d want to eat by the spoonful every day ( or rather you would – but your hips wouldn’t like it!), pistachio butter has an incredible luxury element that works well in so many different recipes. Check out my pistachio butter post for some inspiration.

two-ingredient Homemade pistachio butter recipe with pistachio butter uses. Perfect for a DIY holiday gift and Edible Christmas gift

Variations on these thumbprint cookies:

Obviously, my filling of choice is my homemade pistachio butter. However, you can experiment with various fillings including a delicious vegan homemade Nutella, the classic choice of jam, or even some vegan chocolate chips ( that will melt from the heat and be heavenly!).

For a sweeter pistachio creme style filling, melt some white chocolate in a heatproof bowl then mix in some pistachio butter with a dash of homemade vanilla powder

You can also make a delicious chocolate version of these pistachio thumbprint cookies by adding some cocoa powder into the base almond cookies recipe. If the biscuit mix feels too crumbly after adding the powder, add another tsp of coconut oil to offset the powder.

Plus, you can experiment with additional toppings for the pistachio thumbprint cookies. For example, a drizzle of melted white chocolate is a lovely dessert-like touch. 

Note* For vegan cookies use dairy-free white chocolate and chocolate chips.

How To Make The Thumbprint Cookies:

Delicious gluten-free, vegan bite-size snacks; almond & pistachio thumbprint cookies recipe. Not only are they easy to make- they can either be baked or kept as a no-bake cookie recipe!

This pistachio thumbprint cookies recipe is super simple and can be made in just five minutes if you’re keeping them raw. Or around 20 minutes, if baking- which means they’re an excellent option for a last-minute edible gift idea or to whip up on busy days when you don’t have much time to spare. 

the ingredients for vegan, gluten-free thumbprint cookies

The almond cookies base is made up of almond flour, coconut oil, maple syrup, coconut flour and cardamon. 

Don’t fret if you don’t have almond flour to hand though as this can be whizzed up in a couple of minutes. Blitz some raw almonds in a high-speed food processor for a couple of minutes and you’ll get homemade almond flour, which is a great gluten-free flour to have to hand at all times. 

This recipe is also a great way to use leftover almond pulp after making homemade almond milk. Simply allow the pulp to dry out, and it’s ready to use as almond flour. 

Note* For this particular recipe the ground almonds don’t have to be too fine, which is why any of the above options will work fine for the almond cookies recipe. 

The method:

To begin, mix the almond flour with the other base ingredients and then form small, one bite-sized cookies. If you want you can measure these out and use around 1tbsp per cookie. However, I eyeballed it and made 14 of them.

To make them into thumbprint cookies, the process is precisely what it says. Roll each piece of dough into a ball, and then you can use a finger/ thumb to make the indentations. You could also use the rounded back of a spoon. In fact, I used a small 1/2 tsp measuring spoon for an even indentation in each cookie.

gluten-free almond flour no-bake cookie recipe 

If you’re in a hurry to enjoy these delicious cookies, then you can have these as a no-bake cookie recipe by simply adding some pistachio butter to them now and decorating with some pomegranate seeds and chopped pistachios.

Note* Due to the gluten-free nature of these cookies and the lack of dairy, these cookies are more crumbly than general cookie dough so cracking around the edges when pressing your indentation is perfectly normal.

almond and pistachio thumbprint no-bake cookie recipe 

However, if you want to bake the cookies, then you can now bake them in the oven either in mini cupcake cups or on a baking tray lined with parchment paper.

These only take ten minutes to bake in the oven and will turn a lovely golden colour around the edges. 

delicious thumbprint cookie recipe for gluten-free almond cookies delicious thumbprint cookie recipe for gluten-free almond cookies

delicious thumbprint cookie recipe for gluten-free almond cookies

If you want to use some chocolate chips as a filling, you’ll want to add these to the cookies while they’re still warm, so they melt into the thumbprint.

For the pistachio butter filled cookies, allow the cookies to cool down a bit before filling them. 

homemade two ingredient pistachio butter  Delicious gluten-free, vegan bite-size snacks; almond & pistachio thumbprint cookies recipe. Not only are they easy to make- they can either be baked or kept as a no-bake cookie recipe!

Again you can decorate the pistachio cookies with pomegranate seeds and ground pistachios or even a sprinkle of desiccated coconut. Also, feel free to experiment with other fillings and toppings of your choice. 

Delicious gluten-free, vegan bite-size snacks; almond & pistachio thumbprint cookies recipe. Not only are they easy to make- they can either be baked or kept as a no-bake cookie recipe!

For a sweeter, dessert-like version you can drizzle some white chocolate over the cookies at the end. Or, for a chocolate thumbprint cookie version, you can add some cocoa powder into the base almond cookie recipe.

The Almond Pistachio Thumbprint Cookies Recipe:

Pistachio Almond Cookies

Pistachio Almond Cookies

Yield: 14 small cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 20 minutes
Delicious gluten-free, vegan bite-size almond & pistachio thumbprint cookies. Not only are they easy to make- they can either be baked or kept as a no-bake cookie recipe!

Ingredients

  • 2 cups almond flour
  • 3 tBsp coconut oil
  • 1 tsp cardamom
  • 2 tBsp maple syrup
  • 2 tBsp coconut flour
  • 1/4 cup pistachio butter

Toppings (optional)

  • ground pistachios
  • pomegranate seeds

Instructions

  1. To begin, mix the almond flour* with the other base ingredients and then form small, one bite-sized cookies. If you want you can measure these out and use around 1tbsp per cookie. However, I eyeballed it and made 14 of them.
  2. To make them into thumbprint cookies, the process is precisely what it says. Roll each piece of dough into a ball, and then you can use a finger/ thumb to make the indentations. You could also use the rounded back of a spoon. In fact, I used a small 1/2 tsp measuring spoon for an even indentation in each cookie.**
  3. If you're in a hurry to enjoy these delicious cookies, then you can have these as a no-bake cookie recipe by simply adding some pistachio butter to them now and decorating with some pomegranate seeds and chopped pistachios.
  4. However, if you want to bake the cookies, then you can now bake them in the oven either in mini cupcake cups or on a baking tray lined with parchment paper.
  5. These only take ten minutes to bake in the oven at 160ºC (fan-assisted) and will turn a lovely golden colour around the edges.
  6. Once cooled down, add the pistachio butter and decorate.***

      

Notes

* Don't fret if you don't have almond flour to hand though as this can be whizzed up in a couple of minutes. Blitz some raw almonds in a high-speed food processor for a couple of minutes and you'll get homemade almond flour, which is a great gluten-free flour to have to hand at all times. 

This recipe is also a great way to use leftover almond pulp after making homemade almond milk. Simply allow the pulp to dry out, and it's ready to use as almond flour. 

Note* For this particular recipe the ground almonds don't have to be too fine, which is why any of the above options will work fine for the almond cookies recipe. 

** Due to the gluten-free nature of these cookies and the lack of dairy, these cookies are more crumbly than general cookie dough so cracking around the edges when pressing your indentation is perfectly normal.

*** Feel free to experiment with other fillings and toppings of your choice. 
For a sweeter, dessert-like version you can drizzle some white chocolate over the cookies at the end. Or, for a chocolate thumbprint cookie version, you can add some cocoa powder into the base almond cookie recipe.

You can also make a pistachio creme version by mixing the pistachio butter into some melted white chocolate and some vanilla powder.

If you try this pistachio thumbprint cookie recipe a go, then let me know your thoughts in the comments below. Also, feel free to tag me in your recreations @AlphaFoodie.

Other great snack recipes you may like:

For another delicious no-bake snack recipe , you may like these healthy cacao & almond protein balls or these coconut bliss balls. These 4-Ingredient Stuffed Dates: with home-made almond butter & Chocolate are always a winner too!

 

 

           

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