Almond Chocolate Thumbprint Cookies

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Photo Credit: Ashley Cuoco

Let’s face it: It’s already the middle of November. Needless to say, Christmas cookie season is soon upon us. Don’t get me wrong– I am in no way trying to glance over Thanksgiving! In fact, Thanksgiving is my favorite day of the year. BUT, with your turkey and stuffing in mind, you may want to consider testing out some new Christmas cookies. I’ve considered freezing a batch or two at a time. You can freeze cookies easily for 1-2 months and they’ll come out just the same as they went in. I call this a “super” cookie. I say super because… well, look at these healthy ingredients!! Almond flour (gluten free!), flaxseed (awesome source of good fatty-acids and fiber), egg whites (no yolks, and no butter), coconut oil, and last by not least: dark chocolate. Heart healthy and as far as I’m concerned, part of a balanced diet! Not to mention, you’re done in 20 minutes from start to finish. Don’t be fooled: the texture here is not what you’d expect from a typical cookie creamed with an obscene about of butter and sugar. But, for the gluten-free, health-conscious and those who want that guilty pleasure without the guilt, this one’s for you. Just be sure you glob on a nice portion of dark chocolate. T-9 days to Thanksgiving Day, folks!


Yield: 12 large cookies — Prep Time: 10 mins — Bake Time: 12 mins — Total Time: 22 mins

Ingredients:

  • 1¼ cup almond flour
  • ¼ cup ground flaxseed (ground is preferred, but whole will also work)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup brown sugar
  • 3 tablespoons egg whites
  • 1 tablespoon + ½ teaspoon melted coconut oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ⅓ cup dark chocolate chips
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, flax seed, salt, baking soda and brown sugar. In a small bowl, whisk together the egg whites, extracts and 1 tablespoon of the coconut oil. Pour the wet ingredients into the dry and mix until combined.
  3. With wet hands, roll about 1 tablespoon of the dough into a ball and place on the baking sheet. Wet the back of a ½ teaspoon and gently press down in the center of each dough ball to create an indent. Place the baking sheet in the oven and bake for about 12 minutes.
  4. Remove from the oven and using the ½ teaspoon, press down again in the indent just to make it a bit deeper as it probably puffed up a bit while baking. Let the cookies cool completely on a cooling rack.
  5. Meanwhile, melt the chocolate chips and the ½ teaspoon coconut oil either in the microwave or on the stove top.
  6. Once cookies are cooled, spoon the chocolate into the indent. Let them sit for about 10 minutes until set. Store in an airtight container for up to 5 days. Enjoy!

Recipe courtesy of Running To The Kitchen, www.runningtothekitchen.com

1Photo Credit: Ashley Cuoco