Chocolate Hazelnut Thumbprint Cookies

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

Serves: 17

Serves: 17decrease servingsincrease servings

Ingredients

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
  1. Preheat the oven to 325F and line a cookie sheet with parchment paper or a nonstick pad.
  2. Whisk together the flours, sweetener, salt, and baking soda. Set aside.
  3. In a small bowl, pour the melted coconut oil over the honey and whisk to combine. Add the egg and whisk to combine.
  4. 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).
  5. 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.
  6. Bake for 9-12 minutes, until edges are slightly golden and the cookies give off the aroma of toasted hazelnuts.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:15 minutes
  • cook:12 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:132
    Fat:10 g
    Carbohydrates:11 g
    Protein:1 g
    Calculated per serving.

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