Chocolate Hazelnut Thumbprint Cookies - Making Thyme for Health

Step 1

Start by preheating the oven to 350°F and then line a baking sheet with parchment paper.

Step 2

Combine the dry ingredients (hazelnut meal, brown rice flour, ground flax or chia, salt, and baking powder) in a medium-size bowl and sift together.

Step 3

Combine the wet ingredients (almond butter, maple syrup, and vanilla extract) in a separate large bowl and stir together.

Step 4

Add the dry ingredients to the wet and stir until a dough forms. If the dough is too sticky, refrigerate for 15-20 minutes. Grab about 1 heaping tablespoon of dough at a time then roll into separate balls and place on the baking sheet with about 2 inches of space in between. Use your thumb to press a circular space in the center of each one then bake them in the oven for 10-12 minutes, until light golden brown. Set aside to cool.

Step 5

Meanwhile make the filling by placing all of the ingredients (chocolate chips to coconut oil) in a small saucepan over low to medium heat. Melt everything together and stir until smooth then remove from heat and set aside.

Step 6

Spoon the melted chocolate into the center of each cookie until they are filled then refrigerate for 30 minutes to set. Store in an airtight container for up to 1 week.