In today’s techy world, your thumbprint is better than your signature. It unlocks your smartphone and logs you into your bank accounts. But that’s not all. Your thumbprint is – and always has been – one of the best tools for baking cookies. With a gentle press down, you create a well for a melted dollop of chocolate toffee. Serve these simple treats slightly warm for the full gooey effect, and they may become your new signature.
Makes 16 cookies
Macros per cookie: 138 calories | 2.3 g protein | 8.4 g carbs | 8.4 g fat | 1.1 g sugar | 0 g fiber
Ingredients
1/2 cup Vitacost Xylitol, plus 1/4 cup
1/2 cup coconut oil, at room temperature
2 egg yolks
3/4 tsp. vanilla extract
3/4 cup Vitacost Gluten-Free Baking Flour
1 scoop ARO Whey Protein Complex PLUS Natural Vanilla
1/2 tsp. baking powder
1/4 tsp. Vitacost Himalayan Pink Salt
1 bar Vitacost Toffee & Almonds Milk Chocolate
Directions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl using a handheld mixer, beat together 1/2 cup xylitol and coconut oil until fluffy.
- Beat in egg yolks and vanilla until well combined.
- Add flour, protein powder, baking powder and pink salt. Mix on low speed until completely smooth.
- Using your hands, scoop out about 1 tablespoon cookie dough and roll into a ball. Repeat with remaining dough, making about 16 balls.
- In a small bowl, add 1/4 cup xylitol. Roll balls into bowl of xylitol until fully coated. Place on prepared baking sheet.
- This is where your thumbprint comes in handy! Gently press your thumb into the center of a cookie dough ball to form a well. Repeat with each ball.
- Bake 10-12 minutes, or until cookies are slightly golden around the edges. Note: If cookie centers puff up, gently press down while cookies are still warm.
- While cookies cool, place chocolate bar in a bowl and microwave until melted, using about 15-second intervals.
- Once chocolate is fully melted, spoon about 1 teaspoon into the well of each cookie. Let chocolate set and serve.