Description
Delicious chocolate thumbprint cookies made with almond flour and coconut sugar.
Ingredients
Scale
- 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.
- 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.
Notes
- These cookies can be made vegan by using vegan butter and dark chocolate chips.
- Store in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg