Chocolate Hazelnut Thumbprint Cookies

A decadent cookie that works for everything from tea time to an after-school snack!

15 minutes

12 minutes

Difficulty

This is our estimate based on online research.
Calories:	132
Fat:	10 g
Carbohydrates:	11 g
Protein:	1 g
Calculated per serving.

by ACleanBake

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Serves: 17

Ingredients

1.5 cup 1.5 cup 1.5 cup Hazelnut Flour
.25 cup .25 cup .25 cup Coconut Flour
2 Tbsp 2 Tbsp 2 Tbsp Coconut Palm Sugar
0.125 tsp 0.125 tsp 0.125 tsp Sea Salt
0.25 tsp 0.25 tsp 0.25 tsp Baking Soda
0.25 cup 0.25 cup 0.25 cup Honey, Raw, or maple syrup
2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic, melted
1 whole 1 whole 1 whole Egg, lightly beaten
.5 cup .5 cup .5 cup Chocolate Hazelnut Spread (Rawmio), Recipe here: http://acleanbake.com/healthier-chocolate-hazelnut-spread/

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 325F and line a cookie sheet with parchment paper or a nonstick pad.
Whisk together the flours, sweetener, salt, and baking soda. Set aside.
In a small bowl, pour the melted coconut oil over the honey and whisk to combine. Add the egg and whisk to combine.
Pour the wet ingredients into the dry ingredients and stir to combine. Allow to sit about 1 minute (this lets the coconut flour absorb moisture).
Scoop 1 Tbsp balls of dough and flatten into a disc. Use your thumb or the back of a cookie scoop to gently press a well into the cookie. Fill with homemade chocolate hazelnut spread. Repeat with remaining dough.
Bake for 9-12 minutes, until edges are slightly golden and the cookies give off the aroma of toasted hazelnuts.