I’ve been loving thumbprint cookies lately. I think they look so beautiful and I’ve enjoyed playing around with flavour combinations. So far I’ve made peanut butter jelly, lemon and coconut and ginger and chocolate flavour. This is the first time I’ve used almond meal and the texture came out beautiful. This is a great recipe to share with friends and family over the holiday season!
Ingredients
For the cookies:
- 30g (1/4 cup) coconut oil – slightly softened
- 45g pip & nut chocolate orange almond butter
- 85ml maple syrup
- 1 tsp vanilla extract
- 90g almond meal (ground almonds – approx 1 cup)
- 10g cocoa powder
- 30g (1/4 cup) coconut flour
- 1 tsp baking powder
- Zest and juice of 1/2 an orange
For the topping:
- 20g dark chocolate chips
- 1 tbsp pip & nut chocolate orange almond butter
- 1 tbsp coconut flour
- 1 tbsp soya milk (or any plant based)
- Zest and juice of 1/2 an orange
Method:
- In a large bowl cream together the coconut oil, almond butter, maple syrup and vanilla extract
- In another bowl, combine the almond meal, cocoa powder, coconut flour and baking powder. Pour into the bowl containing the almond butter and stir to mix. Stir through the orange zest and juice
- Refrigerate for 30 minutes to harden
- Preheat oven to 180c and line a baking tray. Roll out the cookie mix into balls (I made 11) then use your thumb to create a dip in the centre of the cookie. Bake for 12 minutes
- While the cookies are baking, make your filling by melting the chocolate chips then stirring in the remaining ingredients. Pour into a piping bag in preperation (or you can just spoon the mix into the cookies)!
- Remove cookies from oven and using your finger, gently repress the dip you made prior to cooking
- Allow to cool on a wire rack for 20 minutes then fill with the filling and enjoy!
- Store in an airtight container out of the fridge for up to 5 days (if they last that long!)
