Let’s talk cookie plates. Who’s making them this year?
Because those of you who are – you’re my kind of people. Not just because you’re making cookies (although let’s be honest, that’s a big piece of it) but because it shows you know how to have a good time with your cookies. Keeping them all to yourself isn’t nearly as fun as it sounds, but gathering a whole bunch and making someone else’s day with them? Yep, that’s the magic y’all!
When I was growing up we made SO MANY VARIETIES of cookies for our cookie plates. Not only that, but all manner of candy too – fudge, nut brittles, smoked pecans, the works. It was hard work and about halfway through the day ‘o’ cookie-making we would all wonder what we had gotten ourselves into, but afterwards when we saw the stack of gorgeous holiday plates? Well, knowing how much people were going to enjoy those made every moment of candy-coated frustration worth it.
So back to today’s cookie plates. First of all, if you have a rockstar recipe you always use – would you please share it in the comments? I’m always game for an amazing cookie challenge! Second, I would venture to say that these cookies are one of my rockstar recipes. They are allergy-friendly for the most part (unless you’re allergic to almonds or nuts of course), gluten-free, one-bowl, 5-ingredient wonders that everyone will love. You can totally put jams or other fillings in the centers, although I will be the first to tell you that chocolate will travel the best since it hardens. And I also love that I can stir it together with a spoon instead of hauling out my massive stand mixer to do the job for me. Although you definitely could – but you don’t have to!
Alright guys – make these and enjoy!
5 INGREDIENT GLUTEN FREE ALMOND THUMBPRINT COOKIES
Makes about 36 cookies
- 4 cups blanched almond flour
- 3/4 cup brown sugar
- 2 whole eggs
- 1 tablespoon vanilla extract
- pinch of salt
- 1-1/2 cups chocolate chips
- Preheat oven to 350.
- In a large bowl whisk together the brown sugar, eggs, vanilla and salt until smooth.
- Fold in the almond flour, working it until everything is well combined. This dough will be very thick, but you can do it!
- Using a cookie scoop, scoop out 1 tablespoon of dough at a time and place on a baking sheet lined with a silicon baking mat or parchment paper.
- Using your thumb (or the rounded bottom of a 1/2 teaspoon) gently make deep wells/indentions in each cookie, being careful to not go all the way through. If the cookie starts to tear you can always pinch the sides back together.
- Bake at 350 for 10-12 minutes.
- Allow to cool for 5-10 minutes on the baking sheet before removing to a wire each to cool completely.
- While the cookies are cooling, place the chocolate chips into a microwave safe dish.
- Melt in the microwave by cooking for 30 seconds at a time and stirring in between until the chocolate is melted and smooth.
- Drizzle in enough chocolate into the well of each cookie to fill it up.
- To speed up the process of the chocolate hardening just place the batch in the fridge for about an hour. Once the chocolate hardens it’s ready to go anywhere!