Chocolate Almond Thumbprint Cookies Recipe
Chocolate Almond Thumbprint Cookies are the ultimate treat. They're soft like shortbread, filled with chocolate, and are made without grains or refined sweeteners.
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut sugar
- 2 tablespoons tapioca starch
- A pinch of sea salt
- ¼ cup softened butter, or vegan butter, if needed
- 2 teaspoons vanilla
- ¼ cup dark chocolate chips, paleo or vegan, as needed
- 2 teaspoons coconut oil
- Shredded coconut, to garnish
Instructions
- Preheat your oven to 350 degrees.
- In a medium-sized bowl, whisk the almond flour, coconut sugar, tapioca starch, and salt. Add the butter and vanilla and mix until a dough forms. I find using my hands is easiest.1 ½ cups almond flour, ¼ cup coconut sugar, 2 tablespoons tapioca starch, A pinch of sea salt, ¼ cup softened butter, 2 teaspoons vanilla
- Roll into 12 balls and place them on a baking sheet. Make an indent in each with your thumb.
- Bake in the oven for 10 minutes. When you remove them from the oven, you may need to push the indents in a little with a spoon. Let them cool for 5 minutes then transfer the cookies to a cooling rack to cool completely.
- Melt the chocolate with the coconut oil over low heat. Pour the chocolate into the thumbprints then sprinkle a little coconut on top. Let the chocolate set before storing the cookies.¼ cup dark chocolate chips, 2 teaspoons coconut oil, Shredded coconut
Serving: 1 cookie, Calories: 156kcal, Carbohydrates: 9g, Protein: 3g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 48mg, Potassium: 26mg, Fiber: 2g, Sugar: 4g, Vitamin A: 119IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 1mg