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Healthy melt in your mouth thumb print cookies filled with homemade chocolate ganache.
This weekend I was craving a buttery shortbread cookie and fully planned on filling them with this delicious jam I just recently bought. But my sweet tooth got the best of me and I quickly changed my mind and filled them with decadent chocolate. I’m not even sorry about it.
I made these using PEScience protein. You can get 30% off all PEScience products on their website by using my code PBCHOCO at checkout.
If you don’t have protein on hand you can sub for brown rice flour.
Healthy Shortbread Chocolate Filled Cookies
July 30, 2017
Category
Chocolate Desserts
Cookies
Gluten Free
Persons
18
Ingredients
- 3/4 c brown rice flour
- 1/4 c vanilla protein powder (I used PEScience 30% OFF code PBCHOCO)
- 1/4 c granulated stevia
- 1/2 c light butter, butter or vegan butter placement
- 1 tbsp all natural sugar-free maple syrup (I used Joseph's)
Chocolate Ganache
- 1 tbsp unsweetened cocao powder
- 1 tbsp coconut oil, melted
- 1 tbsp sugar-free maple syrup
- 1/2 tbsp almond milk
Toppings
- crushed nuts, coconut, sprinkles and cocao nibs
Instructions
- In a microwave safe bowl, gently warm the butter about 5-7 seconds. Add the butter, granulated stevia and sugar-free maple syrup into a mixer and beat until fluffy.
- Add in the flour and protein and mix using a rubber spatula until a dough forms. Wrap the dough in plastic wrap and shape into a log. Freeze for 15 minutes.
- Preheat oven to 325F and prepare a baking sheet with parchment paper. Remove cookie dough from the freezer and cut into 18 slices and place them on the prepared baking sheet. Make an indent into the center of each slice using your thumb or the back of a spoon. Bake for 6-8 minutes.
- Once cookies are cooled, mix together your ganache until smooth. Use a spoon to fill indents. Place in the freezer for 10 minutes before serving.
