Chocolate Hazelnut Thumbprint Cookies
I’m just going to go ahead and apologize now.
First because we’re only two days away from the beginning of June and I’m posting cookies.
And second because they’re cookies that are not only dangerously easy to make but also dangerously easy to eat.
I wasn’t even planning on making them but then I got a mean craving for chocolate last week and the bag of hazelnut meal that my friends at Bob’s Red Mill sent me started calling my name so it just sort of happened.
Then of course after the first bite I knew there was no way I could keep myself from sharing them with you. I woke up the next day and made a second batch just so I could take these pictures.
So yeah, I know these might be better suited for the holidays but I can’t help it, I crave cookies all year long!
But the good news is that they’re made with entirely wholesome ingredients like ground hazelnuts, whole grain brown rice flour, almond butter, and pure maple syrup. The filling is a chocolate ganache made from a mixture of dark chocolate chips, coconut milk, a little bit more almond butter and a touch of coconut oil to give it a deliciously creamy chocolate texture.
The cookie base is thick and chewy and the flavor is just sweet enough to rub your taste buds in all the right places. I can’t even look at these pictures without feeling compelled to eat one. Seriously, I just got up to grab one in between sentences.
They’re definitely a new favorite for me and I hope you like them too! Let me know if you end up trying them by leaving a comment or sharing a picture on Instagram with the hashtag #makingthymeforhealth so I can find them. It always brightens my day! :)
1 and 1/2 cups hazelnut meal
1/4 cup brown rice flour
2 tablespoons ground flax seed (or ground chia seed)
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1/2 cup pure maple syrup
1 teaspoon vanilla extract
1/2 cup almond butter*
For Chocolate Filling
1 cup chocolate chips
2 tablespoons coconut milk
1 tablespoon almond butter
1 tablespoon melted coconut oil
- Start by preheating the oven to 350°F and then line a baking sheet with parchment paper.
- Combine the dry ingredients (hazelnut meal, brown rice flour, ground flax or chia, salt, and baking powder) in a medium-size bowl and sift together.
- Combine the wet ingredients (almond butter, maple syrup, and vanilla extract) in a separate large bowl and stir together.
- Add the dry ingredients to the wet and stir until a dough forms. If the dough is too sticky, refrigerate for 15-20 minutes. Grab about 1 heaping tablespoon of dough at a time then roll into separate balls and place on the baking sheet with about 2 inches of space in between. Use your thumb to press a circular space in the center of each one then bake them in the oven for 10-12 minutes, until light golden brown. Set aside to cool.
- Meanwhile make the filling by placing all of the ingredients (chocolate chips to coconut oil) in a small saucepan over low to medium heat. Melt everything together and stir until smooth then remove from heat and set aside.
- Spoon the melted chocolate into the center of each cookie until they are filled then refrigerate for 30 minutes to set. Store in an airtight container for up to 1 week.
*it's important to use a runny almond butter for this recipe. If you use one that is thicker you may need to add a little coconut oil until it forms a soft dough.
Cookie base adapted from Oh She Glows
Disclosure: Bob’s Red Mill provided me free product but I was not compensated for my time. As always, all opinions and text are my own.