(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

 

Ingredients:

2 cups almond flour
1/2 cup tapioca flour
3 TBL melted ghee (or coconut oil)
1/4 cup maple syrup
1/3 cup full fat coconut milk
1/3 cup dark chocolate chips

Directions:

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!

Products That I Use: