These chocolate thumbprints have a buttery almond flavor, are gluten and grain free and guaranteed to please everyone!
In my family, the holidays are pretty much synonymous with indulging. From Thanksgiving straight through to New Year’s there is food, food and more food. And for me, while the filet or prime rib we typically have on Christmas is delicious and the stuffing my mom makes on Thanksgiving is out of this world amazing, I would gladly give it all up for a seat right in smack in the middle of the dessert table so I can stuff myself to the point of pain with all the sweet treats in front of me (and then of course roll over to the couch to moan in pain about how I shouldn’t have eaten so much for the next 2 hours).
Luckily for me and for all of my family, we’ve never had to deal with any dietary restrictions in the all-you-can-eat buffet that is the holidays. But more and more, that seems to be the anomaly as plenty of adults and children are dealing with gluten intolerances and/or sensitives. I can’t even imagine how hard holiday parties and get togethers become when you’re constantly worrying if there will be something you can eat at them.
So I wanted to make something that was gluten (and grain) free for all to enjoy as the holidays approach. I know if it were me, I’d be most concerned about dessert (priorities, duh) so that’s exactly what I did. There’s no reason these have to be for “gluten frees” only either. They’re a deliciously buttery (even though there’s no butter in them) and almond flavored cookie filled with chocolate…who wouldn’t love that?! And if chocolate isn’t your thing (well then you’re crazy like my husband), fill them with any kind of jam you like. A cranberry one would be so perfect this time of year!
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- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat.
- In a large bowl, combine the flour, flax seed, salt, baking soda and brown sugar.
- In a small bowl, whisk together the egg whites, extracts and 1 tablespoon of the coconut oil.
- Pour the wet ingredients into the dry and mix until combined.
- With wet hands, roll about 1 tablespoon of the dough into a ball and place on the baking sheet.
- Wet the back of a ½ teaspoon and gently press down in the center of each dough ball to create an indent.
- Place the baking sheet in the oven and bake for about 12 minutes.
- Remove from the oven and using the ½ teaspoon, press down again in the indent just to make it a bit deeper as it probably puffed up a bit while baking.
- Let the cookies cool completely on a cooling rack.
- Meanwhile, melt the chocolate chips and the ½ teaspoon coconut oil either in the microwave or on the stove top.
- Once cookies are cooled, spoon the chocolate into the indent. Let them sit for about 10 minutes until set.
- Store in an airtight container for up to 5 days.
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.