Description
Delightful gluten-free chocolate cookies featuring a thumbprint design filled with chocolate chips, perfect for the holiday season.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/3 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- About 1/2 cup chocolate chips for filling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, cocoa powder, and salt. Whisk together.
- Pour in honey or maple syrup, melted coconut oil, and vanilla extract. Stir until a dough forms.
- Roll the dough into small balls, about 1 inch in diameter, and place on the prepared baking sheet. Make a thumbprint indentation in each ball.
- Fill each indentation with about 1 teaspoon of chocolate chips.
- Bake for 10-12 minutes, or until set. Avoid over-baking.
- Allow to cool for a few minutes on the baking sheet before transferring to a wire rack.
Notes
Store leftover cookies in an airtight container at room temperature for up to five days, or freeze for up to two months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg