Paleo Chocolate Thumbprint Cookies
These paleo chocolate thumbprint make a perfect soft and chewy cookie that's also gluten free and dairy free.
Servings: 12
Ingredients
- 1 cup almond flour
- 1/4 cup tapioca flour
- 1/4 cup coconut flour
- 3 tbsp granulated sweetener Swerve
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup coconut oil melted
- 1 egg room temperature
- 1/4 cup honey or sticky syrup
- 1 tsp vanilla extract
Chocolate Filling
- 1/3 cup dairy free or vegan chocolate chips Lily's
- 2 tbsp almond butter or nut butter natural
Instructions
- Preheat oven to 350 F and prepare a baking sheet with parchment paper. Set aside.
- In a bowl, whisk together all wet cookie ingredients. In another bowl, whisk together all dry cookie ingredients. Add your wet ingredients to your dry and stir using a fork until a dough forms. Separate the dough into 12 evenly sized balls and place them about an inch apart on the baking sheet. Use your thumb or the back of a cookie scoop to press them down and create an indent.
- Bake cookies for 5 minutes, remove and press the indent down again using the back of a cookie scooper. Return to the oven and bake for another 4-5 minutes. Remove and let cool.
- Once cooled, melt the chocolate and almond butter together until smooth. Spoon the mixture into the center of each cookie. Let cool at room temperature or if you can't wait that long, place in the freezer for 5 minutes or until chocolate has set.