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.
Sorrrreeeeeey. :)
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! :)
Happy weekend!
Ingredients
For Cookies
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
Instructions
- 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.
Notes
*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.
Okay…wow! These look absolutely amazing Sarah! Between Justin and I, they wouldn’t even last a day in our house! Love that they look and I’m sure taste so decadent, but are made with wholesome ingredients. Fabulous recipe!
Dang…these look amazing. And super dangerous because they’re tiny and cute, which makes it really easy to eat 10 in a row haha.
Oh wow…can you come to my kitchen and make these for me? I’ve never had hazelnut meal but I imagine it would taste fantastic in this recipe. Have a great weekend!
No need to apologize! Cookies are perfect at any time of the year! Especially when they involve chocolate :) I’ve never tried using hazelnut meal, but I do love experimenting with different flours, so I’ll probably get around to trying it soon. Actually, that reminds me — I have to pick up some rice flour at the store today. I know you like experimenting with it, and I’m curious to try it out for myself.
Happy Friday, lovely!
I think you’ll love rice flour, Amanda! It takes some getting used to at first but I think it’s great!
I don’t need to apologize, my dear! I love cookie recipes at any time of the year. These cookies look so delicious! Amazing!!
Thumbprint cookies are always such a favorite!
Don’t be sorry. THANK YOU for this recipe!
You’re welcome! :)
Oh wow these look delicious Sarah!
Never ever apologize for posting cookie recipes. Cookies make people happy! (At least make me happy, always :)).
YUUUUUUUSAAAAAH! Please don’t apologize for handing me the recipe I’ve been waiting for all my life. The almond butter? the chocolate? that hazelnut flour (which I totes have in my pantry, you best believe)? Just everything I love in a good treat. Yes, I will be addicted to these in a split second, but these days I’m letting my addictions reign, so this post comes with epic timing ;)
Have a great weekend, my love!!
These are the most beautiful cookies!! Those pictures make me so happy :) I bought the boys some treats at Sbux today and was feeling sorry for myself because I can’t have any (evil gluten!) but I can have theeeeeese!! Yay!! Thank you Sarah :)
Starbucks is always so tempting! I’m glad I could offer you a little eye candy, Melissa! I hope you have a lovely weekend! :)
I have never tried hazelnut meal, but I love flours made with nuts, so it sounds pretty legit! Plus, you can never go wrong with anything that has chocolate in it ;) Pinning!
These beautiful things are incredibly appropriate for any season. Enough said. :)
Omg yayyyy vegan cookies! These look awesome and never apologize for cookies. Ever. Especially these! Pinning :)
Cookies are awesome anytime of the year!! I need to get my hands on some of that hazelnut meal – that sounds really good!
I’m kind of sad I don’t have these for breakfast! haha Have a great weekend friend!
No apology needed! These look amazing! I’ve never actually tried hazelnut meal!! What a fun ingredient!! :) Great recipe! Looks delicious!
I love the idea of using hazelnut meal! There is something about baked/toasted hazelnuts that is just a divine taste/smell to me. I’ve done a similar recipe using almond meal but I’ll definitely have to give these a try
Errrmygerddd please rub these bad boys all over my taste buds!!! How am I a hazelnut meal virgin? I can’t even handle the dreaminess.
I’m a total cookie monster and want cookies all year long too. These hazelnut thumbprints look so beautiful – I’m super impressed by your late-night cravings. I love these photos too!
Hi there
I take it you could use any kind of nut meal, like almond meal, or would it alter the flavour?
Hi Charlotte! Yes, any kind of nut meal will work. I think they would be just as good with almond meal and maybe even a little shredded coconut too. :)
OMG these are to die for!!!! The almond meal with dessicated coconut worked so well, I also used peanut butter instead of almond butter, but now I can’t stop at one, they are just too good!!!
Oh, I bet they are amazing with peanut butter! I’m so happy you like them! :)
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