Chocolate Thumbprint Cookies
20 minutes
15 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 163 |
| Fat: | 10 g |
| Carbohydrates: | 14 g |
| Protein: | 3 g |
| Calculated per serving. | |
Serves: 15
Serves: 15
Ingredients
- 1/2 cup 1/2 cup 1/2 cup Coconut Oil, Organic
- 1 cup 1 cup 1 cup Coconut Flour
- 4 4 4 Eggs, Pastured
- 1/2 cup 1/2 cup 1/2 cup Maple Syrup, Pure
- 1/8 tsp 1/8 tsp 1/8 tsp Salt
- 1/2 cup 1/2 cup 1/2 cup Semisweet Chocolate Chips
- 1/4 cup 1/4 cup 1/4 cup Cocoa Powder, Organic
- 1/2 tsp 1/2 tsp 1/2 tsp Pure Vanilla Extract
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 oven to 375 degrees.
- In a medium sized bowl, combine eggs, melted coconut oil, maple syrup, vanilla extract and salt.
- Blend all ingredients with a hand mixer until batter is fully mixed.
- Form balls of dough, about the size of a tablespoon, and place on a parchment lined baking sheet.
- Melt semi sweet chocolate chips over low heat in double boiler.
- Press thumb into center of the dough balls.
- Fill the center with the melted chocolate8.
- Bake cookies for 15 minutes.
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My Notes:
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I would give these 3 stars out of five. They were easy to make and tasted quite good out of the oven. They mimicked a shortbread texture, and the warm melted chocolate was great. However, I made them for a party that was later that evening and they didn’t “age” well. The melted chocolate hardened back up and the cookie itself became doughy and ended up tasting more like coconut oil than chocolate. Not sure if you could switch the oil for butter and alleviate that problem. So, I would recommend these if you want to make a quick batch of cookies and serve them immediately, but don’t plan on keeping them for any length of time.