Thumbprint choco-nut butter cookies – Vegan and gluten-free healthy cookies
It’s my first try at making thumbprint cookies (or blossom) and I am pretty excited about how this recipe turned out. If you’re looking for something to bring to your next cookie swap, this is it! The cookies are made with almond flour, nut butter, oil and maple syrup which are very simple and delicious ingredients that mix well in this recipe.
After making the dough and rolling it in ball shape, you’ll just need to print your thumb in it. Finally top them with the prepared chocolate. I reallylike how it melts when you add it to the cookie.
A good thing about these cookies is that they are vegan so feel free to try some dough while making them! It’s just so good! Regarding the baking time, I like to bake them for 10 minutes as I think they turn out more crunchy on the edges. You definitely need to let them cool completely before storing otherwise humidity will make them soft.
My favorite almond flour is the one from Bob’s Red Mill. I have been using this brand for years now and I am proud to share how I feel about them. I recommend their almond flour because it’s the main ingredient of the cookies and you don’t want to go for a cheap tasteless almond flour.
- 2 cups almond flour
- ½ tsp sea salt
- ¼ cup nut butter
- 2 tbsp avocado oil
- ¼ cup coconut sugar
- 2 tbsp pure maple syrup
- 2 tbsp almond milk
- 1 tsp pure vanilla extract
- 2 oz (110g) baking chocolate
- 1 tbsp pure raw cocoa butter
- 1 tbsp nut butter
- pinch of sea salt
- Line a small baking sheet with wax paper.
- Melt together chocolate and cocoa butter and stir until smooth.
- Add sea salt and mix until well combined.
- Transfer chocolate mixture into a piping bag and pipe onto your prepared baking sheet into the shape you want. You can also use silicon molds to give the chocolate the shape you like.
- Transfer to the freezer. Keep frozen until the cookies are ready.
- Preheat oven to 350 degrees F. Line one baking sheet with parchment paper.
- In a small bowl, mix together almond flour, salt and coconut sugar.
- Add nut butter, oil and maple syrup to a medium saucepan.
- Melt ingredients on the stovetop, then stir until well combined and smooth.
- Add almond milk and vanilla and stir until combined.
- Add dry ingredients and mix until combined.
- Scoop the dough into 1 tbsp and roll into balls. Place on your prepared baking sheet. The cookies do not change shape in the oven, make sure to form them into the shape you want. Use your thumb to press in the middle.
- Bake in your preheated oven for 6-8 minutes or until the cookies look golden and just began to crackle.
- When the cookies come out of the oven, press one chocolate drop into the middle of each one.
- Let cookies cool down for 5 minutes, then transfer to a wire rack to finishing cooling.