Name: Thumbprint Cookies with Chocolate
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 24
Ingredients: 3/4 cup almond flour, almond flour, like this one from Anthony’s Organics (or put 1/2 a cup of raw almonds in the blender to make your own!); 1/4 cup unsweetened raw cacao powder, like this one from Navitas Naturals; 1 1/2 cups 1-for-1 gluten free flour, like this one from King Arthur; 1 teaspoon baking powder; 1/4 teaspoon unrefined sea salt; 1/2 cup pure maple syrup; 1/4 cup extra virgin organic coconut oil, such as Barlean’s, melted; 1 teaspoon pure vanilla extract; OPTIONAL: 1/2 teaspoon mint extract; 1/2 cup dairy free chocolate chips, such as these ones; 1 tablespoon coconut oil (for melting with the chocolate)

Thumbprint Cookies with Chocolate

Thumbprint Cookies with Chocolate are a delightful Christmas cookie. Contains no refined sugar and is made with whole grain and nut flours!

Prep Time: 10
Cook Time: 16
Total Time: 26 minutes
Yield: 24 1x

Ingredients

Scale

3/4 cup almond flour, almond flour, like this one from Anthony’s Organics (or put 1/2 a cup of raw almonds in the blender to make your own!)
1/4 cup unsweetened raw cacao powder, like this one from Navitas Naturals
1 1/2 cups 1-for-1 gluten free flour, like this one from King Arthur
1 teaspoon baking powder
1/4 teaspoon unrefined sea salt
1/2 cup pure maple syrup
1/4 cup extra virgin organic coconut oil, such as Barlean’s, melted
1 teaspoon pure vanilla extract
OPTIONAL: 1/2 teaspoon mint extract
1/2 cup dairy free chocolate chips, such as these ones
1 tablespoon coconut oil (for melting with the chocolate)

Instructions

Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper or use a non-toxic baking stone.
In a large bowl, add the almond flour, cashew flour, gluten free flour, baking powder, and salt. Whisk to combine.
Pour in the maple syrup, melted coconut oil and vanilla (and mint extract, if using) and combine with a wooden spoon.
Scrape the dough onto a lightly floured surface and knead for 2 minutes.
Roll tablespoon-size portions of the dough into balls. Place on the parchment-lined cookie sheets and press a moist moist 1/4 – 1/2 teaspoon into the center of each dough ball. If your balls seems dry – add another 1-2 tablespoons of maple syrup to moisten the dough.
Refrigerate for 15 minutes.
Place the cookies in the oven and bake for 7 minutes. Open the oven and reverse the position of the pans; bake for another 7. Remove cookies from the oven and let cool slightly.
Add 1/2 a cup of chocolate chips and 1 tablespoon of coconut oil to a double broiler and stir over medium heat until fully melted. If using the microwave, be sure to use a microwave-safe dish for 15 seconds at a time. Stirring in between.
Drop 1/2 a teaspoon full into each cookie and let sit for 20 minutes for the chocolate to set.

Find it online: https://cleancuisine.com/thumbprint-cookies-with-chocolate/