Chocolate Almond Thumbprint Cookies Recipe

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut sugar
• 2 tablespoons tapioca starch
• A pinch of sea salt
• 1/4 cup softened butter (or vegan butter, if needed)
• 2 teaspoons vanilla
• 1/4 cup dark chocolate chips (paleo or vegan, as needed)
• 2 teaspoons coconut oil
• Shredded coconut (to garnish)

Instructions

1. 1

   preheat oven: Preheat your oven to 350 degrees.

2. 2

   make cookie dough: 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.

3. 3

   form the dough: Roll into 12 balls and place them on a baking sheet. Make an indent in each with your thumb.

4. 4

   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.

5. 5

   top with chocolate: 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.