Almond Chocolate Thumbprint Cookies
These chocolate thumbprint cookies have a buttery almond flavor, are gluten and grain free and guaranteed to please everyone!
Servings: 12 servings
Ingredients
- 1 1/4 cup almond flour
- 1/4 cup ground flaxseed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 3 tablespoons egg whites
- 1 tablespoon + 1/2 teaspoon melted coconut oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/3 cup dark chocolate chips
Instructions
- 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 1/2 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 1/2 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 1/2 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.
Nutrition
Serving: 1SERVING | Calories: 123kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Sodium: 106mg | Fiber: 2g | Sugar: 7g