Thumbprint cookies always bring to mind childhood memories of sneaking to the bakery while grocery shopping with Mom. A big, toothy grin to the sweet baker always led to a fresh-from-the-oven, chocolate-filled thumbprint cookie. These days, your fears of processed sugar and empty calories have turned the enjoyment of such treats into a thing of the past. But that’s why this recipe gives your old favorite a mature, healthy spin, without forgetting the rainbow sprinkles that brought an ear-to-ear smile to your face as a youngster.
Chocolate Peanut Butter Thumbprint Cookies
Makes 6 cookies
3 Tbsp. coconut flour
1 Tbsp. ground flax
2 Tbsp. coconut sugar
½ tsp. baking powder
¼ cup natural peanut butter
¼ cup dark chocolate chips
1 tsp coconut oil
½ tsp. vanilla extract
Sea salt, for sprinkling
Sprinkles, optional, for rolling
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine coconut flour, flax seed, sugar and baking powder. Add peanut butter, vanilla and egg to the dry ingredients until blended.
- Using a cookie scoop, scoop 6 balls and roll them in the sprinkles.
- Press the balls down with your thumb or the back of the scoop.
- Bake for 7-8 minutes or until brown.
- In a double boiler, melt the chocolate and coconut oil. Fill the cookie centers with melted chocolate mixture and allow to cool.
- Pour a cold glass of your favorite milk and enjoy warm and chewy!