The deep hazelnut flavor of these chocolate cookies is amazing. These are the easiest thumbprint cookies to make using just a few healthy ingredients. This recipe is gluten-free, Vegan and Paleo.
Pulse ⅓ cup of hazelnuts in your food processor until finely ground.
In a large bowl, mix the ground hazelnuts, blanched almond flour, raw cacao powder, baking soda, and salt.
In a separate bowl, whisk together the coconut oil, honey, and hazelnut extract.
Using a rubber spatula, mix dry and wet ingredients together just until combined.
Shape dough into 1-inch balls, then roll each ball in the chopped hazelnuts.
Place balls on a cookie sheet lined with parchment paper, and press your thumb into the center of each ball to make an indentation.
Bake at 350°F for about 10-12 minutes. Immediately upon removal, press down the center of each cookie and set baking sheet on a wire rack to cool.
Filling:
Melt chocolate chips slowly in a bowl over simmering water (double boiler).
Stir coconut cream (or butter) with the melted chocolate until smooth.
Spoon or pipe the chocolate into the center of each cookie and serve.
Notes
*If you can’t find blanched hazelnuts at your local store, purchase hazelnuts with the skin on. Roast them in the oven for a few minutes at 300°F being careful not to burn. When the skin starts to crack remove from the oven. Let nuts cool, and while they are still warm, peel off the skin. **Coconut cream - cream that forms on the top of a can of full fat coconut milk when left in the fridge overnight.Recipe makes about 14 cookies.