PALEO THUMBPRINT COOKIES
(GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)
My favorite thing to bake is cookies. I love making the dough, eating some of the dough (still no salmonella yet!) and then baking them. It’s such a fun process! These thumbprint cookies have a delicious shortbread base and the creamy chocolate on top takes these cookies to the next level. They’re only made with a handful of ingredients and they’re so tasty! Hope you make these and love them as much as I do.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Course: Dessert, Snack
Servings: 15 cookies
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Combine all ingredients except chocolate chips and coconut milk in a large bowl (or KitchenAid). Roll cookies into balls and press down in the middle of each with your thumb.
Bake for 11-12 minutes or until set in the middle.
Meanwhile, melt chocolate chips with coconut milk. Stir to combine.
Once cookies have cooled slightly, spoon about a teaspoon of chocolate mixture in the middle of each cookie. Sprinkle with sea salt if desired.
I store mine in the fridge to keep them firm. They’re also delicious out of the freezer!
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