In high school I used to cope with the stress of midterms by baking brownies or unwind after a big game by whipping up a batch of cookies. It had been quite a while since I had busted out the baking pans and coconut flour so last weekend I reached into the bookshelf and pulled out my favorite cookbook for Paleo desserts, Paleo Indulgences. I was instantly drawn to this recipe as I was flipping through the pages. I had never cooked with hazelnut flour before, but was definitely up for the challenge and beyond happy with the result!
Chocolate-Hazelnut Thumbprints
Ingredients:
Cookies:
- 1 cup hazelnut flour
- 1/2 cup coconut flour
- 1/4 cup unsweetened coco powder
- 1/2 tsp baking soda
- 1/3 cup pure maple sugar
- 1 egg
- 2 tbsp coconut oil (melted)
Topping (optional):
- 2 oz dark chocolate
- 1/3 cup almond butter (or your favorite nut butter)
- 3 tbsp coconut oil
Directions:
Cookies:
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- Combine hazelnut flour, coconut flour, coco powder and baking soda in a medium bowl.
- Add in maple sugar, egg and coconut oil and mix (using a hand mixer) until there are no lumps.
- Roll a tablespoon of dough in your hands and and place onto baking sheet (about two inches apart).
- Press your thumb into each cookie to make a imprint.
- Bake for 10-12 minutes and then cool on cookie tray for 5 minutes.
Topping (optional):
- Combine the dark chocolate, almond butter and coconut oil in a small saucepan.
- Heat on low just until melted.
- Whisk until combined and smooth.
- Let cool (in the fridge) for about an hour.
- Place about a teaspoon of filling in each cookie.