Almond Oat Thumbprint Cookies with Chocolate Hazelnut Filling

Name: Almond Oat Thumbprint Cookies with Chocolate Hazelnut Filling
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 tbsp ground flaxseed; 3 tbsp hot water; ¼ cup salted dairy-free butter, softened ((i.e Country Crock plant butter sticks)); ⅓ cup granulated sugar ((vegan if necessary)); 1 tsp vanilla extract; 1 cup almond flour; ½ cup gluten-free oat flour; ¼ tsp baking soda; ¼ cup dairy-free chocolate hazelnut spread ((NOT Nutella; see notes; gluten free / vegan if necessary))

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Looking for a sweet treat? Try these almond oat thumbprint cookies! They are made with just a handful of ingredients, creating a nutty cookie base with a rich dollop of dairy-free chocolate hazelnut spread in the center. Dairy free, gluten free, and vegan-friendly.

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Ingredient Notes

Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:

Almond flour, dairy-free butter, dairy-free chocolate hazelnut spread, flaxseed, sugar, baking soda, oat flour, and vanilla.

Dairy-free chocolate hazelnut spread – Unfortunately, regular ‘ol Nutella is NOT dairy free. You’ll need to look for options that are safe for a dairy free diet. Luckily, there are a few on the market right now (double check labels before purchasing): Chosen Foods Chocolate Hazelnut Spread, Nocciolata Dairy Free Hazelnut Spread, or Vegan Cocoa Hazelnut Spread by ChocZero. You can also make a homemade chocolate hazelnut spread to use in this recipe.

Dairy free butter – I recommend Country Crock plant butter sticks for this recipe. You can use either the avocado oil sticks or the generic plant butter baking sticks. Stick with the salted options; if you only have the unsalted one on hand then be sure to add a ¼ tsp of salt to this recipe. If you need a soy free option, Earth Balance soy free sticks are a good choice.

Oat flour – Oats are frequently cross contaminated with wheat, so be sure to look for a certified gluten free oat flour if you are following a gluten free diet.

Instructions

You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is very simple to make.

Start by making your “flax egg”. Mix together the ground flax and the hot water, and let it sit for about 5 minutes. The mixture will thicken and become gelatinous; this helps hold the cookies together when baked (similar to an egg).

Ground flaxseed and water mixed in a small bowl.

In a mixing bowl, combine the softened dairy-free butter, sugar, vanilla, and the flax egg. Mix well.

Softened dairy-free butter, sugar, vanilla, and a flax egg mixed together in a glass bowl.

Add the almond flour, oat flour, and baking soda. Stir until combined.

Use a small cookie scoop or heaping tablespoon to portion out the dough. Use the palm of your hand to flatten each one slightly. Then add a small indentation to the center of each cookie with your finger.

Cookie dough portioned onto a parchment-lined baking sheet with a thumbprint made in each one.

Portion a dollop of the chocolate hazelnut spread in the center of each one.

Chocolate hazelnut spread put into the thumbprint of each piece of cookie dough.

Bake the cookies for about 10 minutes at 350 degrees F, then let them cool on the pan.

Now dig in!

Just baked thumbprint cookies still on the baking sheet.

Recipe FAQ

Here are some common questions that may come up as you’re preparing this recipe:

Can I use regular flour instead of oat flour?

Substituting regular flour for oat flour will introduce wheat/gluten into the recipe. If that is not a concern, then yes, all-purpose flour can be substituted for the oat flour.

How should you store almond oat thumbprint cookies?

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Thaw at room temperature when ready to enjoy.

Is there a substitute for chocolate hazelnut butter?

Any nut butter or seed butter works! Chocolate sunflower seed butter is a nice option with a similar taste. You can also use jam if you’d prefer a fruity option.

A woman's hand holding a almond oat thumbprint cookie.

Allergens and Dietary Notes

Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.

As written, this recipe is dairy free, egg free, and wheat/gluten-free (as long as you choose certified gluten free oat flour and double check that your dairy free butter is gluten free).

This recipe does contain nuts (in the almond flour and hazelnut butter) and soy (in the dairy free butter and possibly in the chocolate hazelnut spread).

You can make this recipe soy free by using a soy-free dairy free butter like Earth Balance Soy Free Sticks and choosing a soy-free chocolate hazelnut spread. You can make this recipe hazelnut free by using a chocolate sunflower seed butter; however note the recipe will still contain tree nuts in the almond flour.

The recipe is vegan-friendly as long as you use a vegan chocolate hazelnut spread and sugar that is not processed with bone char (i.e. organic granulated sugar or beet sugar).

More Dairy Free and Gluten Free Cookies

If you’re looking for more cookies that are both dairy free and gluten free, be sure to give one of these a try:

I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.