Dishing Up the Dirt

Almond Thumbprint Cookies with Chocolate Cardamom Cream

I made these cookies with no intention of blogging about them. My plan was simple- put my camera away, slip into my PJs, whip up a batch of cookies and have a date night in with myself (okay, Henry was there too!) The occasion was a sad one and required no outside distractions. My favorite TV series was coming to an end. For those of you who are Parenthood fans you’ll totally understand the need for cookies, whiskey and a box of kleenex to cope with the end of an era. Taylor never got on board with the series but every Thursday night for the past 6 years I was glued to the TV watching the Braverman family (and secretly wishing I was a part of their clan.) I knew the final episode was going to be hard on me so I did what any rational Parenthood fanatic would do. I made myself a whiskey cocktail, whipped up a batch of cookies and called my mom crying after the final credits disappeared from the TV screen.

It’s amazing how a television series can totally captivate you. We don’t watch a lot of TV at the farm but this series was a highlight to my week. My mom and I both watched the show religiously and would often times call each other on Thursday evenings to chat, analyze and choke up over an episode. I’m really going to miss those phone calls-probably more than the series itself.

If you haven’t had the pleasure of watching a really good TV series in a while check out Parenthood on Hulu or Netflix. It’s totally worth it!

Anyhow, back to these cookies. I made them knowing Taylor would enjoy another easy snack to bring up to the mountain and I wanted to save a few to enjoy while watching the final episode of Parenthood. After whipping up a batch of frosting and taking these little cookies out of the oven I knew I needed to grab my camera. These guys are divine and I’m excited to share them with you. They are lightly spiced with cinnamon, nutmeg and cardamom. They are made with almond flour which makes them incredibly soft and chewy.  They are naturally vegan, gluten free and totally delicious. The chocolate-cashew frosting is spoon worthy and I love spreading the leftovers on toast or dipping apples into it.  My mom got the first rough draft of this recipe and made the cookies yesterday for a group of her neighbors and reported back that they were a huge hit! I hope you all enjoy them as much as we do. These are great cookies for a celebration, a sad occasion, or simply an awesome afternoon treat. Pour a cup of tea (or a whiskey cocktail) and enjoy!

Spiced Almond Thumbprint Cookies with Chocolate Cardamom Cream

Prep Time: 30 minutes    Cook Time: 10 minutes    Serves: 1 dozen cookies

For the cookies
  • 2 cups almond flour (I used Bobs Red Mill Almond Flour/meal mix)
  • 1/4 cup coconut oil, softened
  • 1/4 cup pure maple syrup
  • 1 teaspoon almond extract
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/2 cup hemp seeds for rolling the cookies (optional)
For the frosting:
  • 1 cup unsalted raw cashews (soaked for 30 minutes)
  • 1/4 cup pure maple syrup
  • 1/4 cup unsweetend almond milk + more to thin if necessary
  • 1 teaspoon almond extract
  • 1/2 teaspoon ground cardamom
  • 2 1/2 Tablespoons raw cacao powder


  1. Preheat the oven to 350F.  Line a baking sheet with parchment paper.
  2.  In a large bowl cream together the coconut oil, maple syrup and almond extract until smooth. Gradually add the almond flour. Mix in the salt and spices. Continue to mix until a uniform dough is formed. Taste test and add more spices if necessary.
  3. Scoop the dough by the Tablespoon and use your hands to roll into small balls. Roll the balls onto a plate with the hemp seeds to coat each ball (optional)  Place the dough balls about 2 inches apart on the lined baking sheet. Use your finger to lightly press down in the center of each cookie to create a well for the frosting. Bake in the oven until the bottoms are lightly browned and the edges are golden. About 8-10 minutes.
  4. Once cool enough to handle scoop a spoonful of frosting into each cookie.
For the Frosting:
  1. Drain the cashews from the soaking liquid and add to a high speed blender with the rest of the ingredients. Blend on high for 1 minute or until completely smooth and creamy. Taste test and adjust seasonings if needed.


*Extra frosting can be stored in an airtight container in the fridge for 2 weeks. *Cooking times will vary depending on your ingredients and oven. *This recipe is lightly adapted from The Detoxinista

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10 thoughts on “Almond Thumbprint Cookies with Chocolate Cardamom Cream

  1. Erin says:

    Oh man, I loved Parenthood too! Wish it didn’t have to end. But these cookies might help matters, they look so good!

  2. I know, I was so sad to see Parenthood go! Brandon never got into it either. I guess it’s more of a girl show because of the emotion. But I could totally see myself scarfing down a few of these while crying over an episode.That frosting sounds incredible!!

  3. These little thumbprint cookies just look so divine. I am loving the sound of that cashew and cardamom frosting especially.. wish I had a couple to devour now!

  4. These cookies are calling my name, very loudly! I love the idea of that frosting!

  5. Rahmi says:

    Andrea, right there with you on the ending of the best show ever televised, Parenthood, and would have loved these to munch on that dramatic evening…maybe I’ll have to whip some up for when I bring myself to watch it again on DVR! Lol…thanks for another creative & delicious looking recipe!

  6. Kim says:

    Hi Andrea
    Your sight has helped me tremendously in my transition to a plant based diet. In these cookies, are you using Almond Meal (like Bobs Red Mill) or blanched almond flour that is more like wheat flour in it’s texture? There is a huge difference in the final product and it is all expensive so don’t want to make a mistake. Thanks and have a great weekend! Kim

  7. emily says:

    just made these today. They were amazing!

  8. Kami says:

    Thank you for these, Andrea! I made them for a potluck tea party yesterday and they were a big hit. 🙂

  9. Sheryl says:

    Andrea, these are wonderful. I have made them four times this week. The first I tried mollasees because I am allergic to maple syrup. And the molasses was too much so I ate them but wasn’t happy. Then I tried apple sauce but the texture was all wrong. So then I tried the maple syrup but I think i put too much cacoa in. Tonights batch is perfect. I will share them with my hubby and office mate.

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