I am not always the smartest individual. During the winter months I made raw desserts to no end and now that its hot outside I decide to turn on the oven and bake. I started with gluten-free vegan cupcakes and when that failed quite miserably (and twice I might add) I made these thumbprint cookies instead. Most thumbprint recipes I’ve come across use jam in the center, which is fine if you like that sorta thing. But being a chocolate lover I obviously had to try something new and I got a little messy in the process.
I spent a large chunk of my day walking around with a giant chocolate smear on my leg and a smaller one to accompany it on my chin. But hey, I never said I was Martha Stewart in the kitchen. Just a girl who loves to bake and likes using every appliance, bowl and spoon in the process. Oh and who hates doing the dishes.
If last weeks post isn't big enough of a hint, I'm kinda going through a cookie phase right now. I want to make cookies all the time. Except for none of the recipes (except for the peanut butter trail mix cookies) have made it to the blog yet. And not because they failed (well ok, sometimes they failed) but mostly because I just don't have time to photograph them.
This summer is shaping up to be a busy one and between working two jobs and not having a car ( until a week ago *happy dance* ) I've been spending a large chunk of my time in Williams or the library where I try and study but mostly spend my time sipping on iced tea, dreaming up recipes and getting really antsy because I actually think I'm going through baking withdrawal. And no one should mess with me and my cookies.
Especially these cookies. The recipe makes around 40 bite-sized cookies and I woke up the next morning to find only a handful left. They are that good. Best cookies I have made, hands down. I think I like them even better than my earl grey tea cookies. Eep. You would never believe these cookies were gluten and dairy free. With soft and chewy centers and the perfect amount of gooey dark chocolate in the middle you will watch people go back for a second, third and maybe even seventh cookie.
Chocolate Thumbprint Cookies
Makes 36-40 bite-sized cookies
2 1/2 cups blanched almond flour
1/3 cup cacao powder
1/3 cup pure maple syrup
1/3 cup coconut oil, melted
1 teaspoon pure vanilla extract
2 teaspoons arrowroot powder
1/2 teaspoon baking soda
1/4 teaspoon fine grain sea salt
1 cup chopped dark chocolate, for centers
organic turbinado cane sugar, for rolling
1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large mixing bowl combine dry ingredients (excluding dark chocolate and cane sugar).
3. By hand or in a standard mixer slowly combine wet ingredients into dry until dough is formed.
4. Form dough into small balls and roll balls in cane sugar until each is evenly coated.
5. Using your thumb or index finger press firmly into the center of each ball creating an indent. Arrange cookies on lined baking sheet.
7. Bake for 6-8 minutes until cookies just set. The cookies will appear soft but will harden when cool. If your thumbprint is not as visible after baking gently press to reform print while cookies are still soft from the oven. Note: These cookies are fragile straight from the oven so allow to cool on baking pan for 5-10 minutes before transferring to a wire cookie rack.
8. In a glass bowl over a pan of simmering water melt the dark chocolate, stirring often until smooth.
9. Generously spoon melted chocolate into the cookie thumbprints until all cookies are filled and place cookies in fridge for several minutes to allow chocolate centers to harden. Cookies are best served at room temperature.