Chocolate Almond Butter Gluten Free Thumbprint Cookies
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.5 out of 5 stars
(2)
Ingredients
12 servings
- 1/2 cup creamy almond butter
- 1/4 cup maple syrup
- 2 eggs
- 2 tablespoons coconut oil
- 1/2 cup coconut flour
- 1 tablespoon cacao or cocoa powder (optional)
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 tsp sea salt (+ more for sprinkling)
- 1 chocolate bar of choice divided into 12 chunks
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Preparation
Step 1
Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
Step 2
In a large bowl combine almond butter, maple syrup, eggs and oil. Whisk until smooth.
Step 3
In another bowl combine coconut flour, cacao powder, baking soda, cinnamon and sea salt. Mix until combined.
Step 4
Pour dry ingredients into wet and mix until smoothly combined. Let the batter sit a few minutes to let the coconut flour absorb the liquid.
Step 5
Using wet hands, grab large rounded tablespoon portions of dough. Roll into balls. Place on cookie sheet and then using your thumb, gently press and flatten the center of each cookie.
Step 6
Place one chocolate chunk into each thumbprint.
Step 7
Sprinkle cookies with a light dusting of sea salt.
Step 8
Bake for 8-10 minutes or until cookies are firm and edges are beginning to turn golden.
Step 9
Remove from the oven and let cool before serving.
Step 10
Enjoy!
Step 11
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