Chocolate and coconut sprinkle thumbprint cookies

Ingredients:

  • 150g vegetable spread (sunflower, olive oil etc)
  • 75g granulated Sugar
  • 60g coconut flour
  • 125g plain flour
  • 1 tbsp agave syrup
  • 20ml soya milk (or any other plant based milk)
  • 1 flax egg
  • 80ml tinned coconut milk (alternatively you can use 30g creamed coconut with 50ml boiling water)
  • 30g dark chocolate
  • Sprinkles to top

Method:

  1. Preheat oven to 170c and line a baking tray
  2. Cream together the butter and sugar (you may find it easier if you slightly melt the butter beforehand, but don’t let it go to a liquid!)
  3. Add in the flour and stir
  4. Add in agave and stir, then add in the milk and flax egg mixing with your hands until a dough forms
  5. Break off pieces of dough (about 1 tbsp large) and roll into balls and place on baking tray
  6. Flatten each ball and use your thumb to create a small indent
  7. Bake in centre of oven for 15 minutes
  8. In the meantime, melt together the coconut milk and dark chocolate
  9. Remove the cookies from the oven and use your thumb again to create more of an indent. Allow to cool for about 10 minutes then gently pour chocolate mixture in the centre of each cookie then decorate with sprinkles. Store in the fridge for around 5 days.

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