Thanks to a generous birthday gift from a sweet friend, I recently attended a cooking class at Sur la Table. The theme of the class was superfoods, and everything we made was delicious. Not surprisingly, dessert was one of the stand-out courses, so I was pleased when the instructor handed each attendant a packet with the recipes from the course; I would definitely be making the Chocolate-Coconut Crinkle Cookies at home.
A week went by, and instead of making the cookies exactly as we had in class, I decided to alter the recipe a bit and make the dough into a completely different cookie.
My adapted version yields a softer cookie due to additional coconut oil, as well as a richer chocolate flavor thanks to a bit more chocolate; I omitted the powdered sugar called for in the original crinkle cookie recipe and instead made a peanut butter-filled thumbprint indentation on top of each cookie.
These cookies are to be enjoyed both by those who do and those who do not follow a gluten-free diet. If you can’t (or choose not to) eat wheat, then let me introduce you to your new favorite gluten-free dessert! If wheat is part of your diet, you’ll still love these cookies because seriously… chocolate & peanut butter. Enough said.
Chocolate & Peanut Butter Thumbprint Cookies {gluten-free}
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: bake dessert gluten-free almonds chocolate peanut butter cookies
Ingredients (24 cookies)
- 1/2 cup dark chocolate chips
- 1/2 cup melted virgin coconut oil (measure after melting)
- 2 1/2 cups blanched almond flour (NOT almond meal, which is coarser and includes the almond skins), sifted to get rid of any lumps
- 2 Tbsp coconut flour
- 3 Tbsp unsweetened cocoa powder
- 1/2 cup coconut palm sugar
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- 2 large eggs, preferably organic
- 1/2 tsp pure vanilla extract
- natural salted peanut butter, preferably organic, well-stirred (look for one that lists only peanuts and salt in the ingredient list)
Instructions
Combine the chocolate chips and liquid coconut oil in a microwave-safe bowl. Heat on high for 30 seconds, stir, then heat for another 30 seconds; stir again (chocolate should be fully melted at this point) and set aside to cool.
In a large mixing bowl, whisk together the sifted almond flour, coconut flour, cocoa powder, coconut palm sugar, baking soda, and salt.
In a medium mixing bowl, whisk together the eggs, vanilla extract, and cooled melted chocolate/coconut oil mixture.
Pour wet ingredients into dry ingredients and stir until well-combined. Cover bowl with plastic wrap and refrigerate for about 15-20 minutes, or until dough is firm.
Preheat oven to 350°F.
Line two large baking sheets with unbleached parchment paper or silicone baking mats. Using a cookie scoop, mini ice cream scoop, or a spoon, scoop dough out onto prepared baking sheets. Cookies will not spread, so no need to leave much room between them.
Bake at 350°F for 10 minutes.
While cookies are still very soft, carefully press thumb into the center of each to form a shallow indentation.
Let cookies cool completely on the baking sheets.
When cookies are completely cool, fill each indentation with about 1/2-1 tsp of peanut butter.
Store cookies in an airtight container in the refrigerator.
