Salted Dark Chocolate Thumbprint Cookies
These Salted Dark Chocolate Thumbprint Cookies are insanely delicious, it's just a happy coincidence they are healthy
15 minutes
12 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 188 |
| Fat: | 15 g |
| Carbohydrates: | 15 g |
| Protein: | 3 g |
| Calculated per serving. | |
Serves: 16
Serves: 16
Ingredients
- 2 cup 2 cup 2 cup Blanched Almond Flour
- 0.5 cup 0.5 cup 0.5 cup Arrowroot Powder
- 0.25 cup 0.25 cup 0.25 cup Coconut Oil, Organic, melted
- 0.25 cup 0.25 cup 0.25 cup Maple Syrup, Pure
- 0.5 cup 0.5 cup 0.5 cup Dark Chocolate Chips
- 0.5 cup 0.5 cup 0.5 cup Coconut Milk, canned
- Sea Salt, optional
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 350 degrees
- Mix the almond flour, arrowroot powder, coconut oil, and maple syrup in a large bowl
- Roll the dough into 16 small round balls
- Place the dough on a cookie sheet and make an indent in the middle with your thumb
- Bake the cookies for 10-12 minutes until lightly browned
- While the cookies are baking melt the coconut milk and chocolate together
- When the cookies are done baking and still warm reinforce the thumb indent if needed
- Pour a small amount of the chocolate mixture into each cookie indent (you may have some chocolate leftover)
- Once the cookies have cooled completely, sprinkle them with course sea salt (a little bit of salt goes a long way)
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
This is an amazing recipe! (I don’t use the optional salt on it.) My grandkids love making these.