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Mini-batch Thumbprint Cookies

Prep Time5 minutes
Cook Time10 minutes
Course: Breakfast, Dessert, Snack
Keyword: chocolate, cookies, easy recipes, gluten-free, low sugar, peanut butter, plant-based, raspberry, small-batch, thumbprint cookies, thumbprints, vegan
Servings: 4 cookies
Calories: 150kcal

Equipment

  • Cookie sheet or similar

Ingredients

Cookie dough

  • 1/2 cup almond flour (56 g)
  • 1 tbsp maple syrup (21 g)
  • 1 tbsp coconut oil, melted (14 g)
  • 1/8 tsp baking powder
  • drop of vanilla, pinch of salt

Fudge filling

  • 2 tsp nut/seed butter (10 g)
  • 2 tsp chocolate chips (10 g)

Instructions

  • Preheat oven to 350F and line a baking sheet with parchment paper.
  • In a bowl, mix all cookie ingredients until you have a cookie dough.
  • Scoop the dough into tablespoon sized balls and place on the prepared baking sheet. Using a teaspoon, press into each cookie to create the "thumbprint" indentation.
  • Bake the cookies for about 10-11 min. If the indent has slightly disappeared, gently press with a teaspoon again. Let cool while you mix the fudge filling.
  • Melt together the nut butter and chocolate until smooth (I use 30 sec intervals in the microwave). Spoon the filling into the center of each cookie and allow them to set in the fridge for about an hour. Enjoy!

Nutrition

Serving: 1cookie | Calories: 150kcal | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 29mg | Potassium: 30mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 0.01mg | Calcium: 61mg | Iron: 1mg