Chocolate thumbprint cookies recipe

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  • Yield: 16 cookies


  • 2 tablespoons cacao butter (chopped) or coconut oil
  • 1 cup almonds
  • 4 tablespoons chia seeds
  • 3 tablespoons lucuma powder
  • 1 tablespoon maca powder
  • ¼ teaspoon cinnamon powder
  • 2 teaspoons ashwagandha extract powder
  • Few pinches of ginger powder
  • ¼ teaspoon Himalayan salt
  • 1 teaspoon cacao powder
  • ¼ cup raw honey (liquid or crystallized) or coconut nectar
  • ¼ cup cacao paste, melted (optional, for a chocolate-based cookie)
Chocolate Drops
  • ½ cup cacao paste
  • Few pinches of stevia leaf powder or 3–4 tablespoons coconut sugar
  • ½ teaspoon ashwagandha extract powder
  • 1 teaspoon lucuma powder
  • ¼ cup goldenberries or other dried fruit
How to Make It
  1. Melt cacao butter or coconut oil over a double boiler, or place into a glass jar set in hot water.
  2. Blend almonds in a high-power blender to make a flour.
  3. In a spice grinder, blend 2 tablespoons of the chia seeds into a flour.
  4. Add all cookie ingredients to a large bowl except honey, cacao butter or coconut oil, and cacao paste and mix until combined evenly.
  5. Add honey and cacao butter or coconut oil, and mix with your hands to incorporate completely. Optional: Add cacao paste, and mix with a spoon.
  6. Roll into 1-inch balls, and press with your thumb to form an indent for the Chocolate Drops. Set aside while making Chocolate Drops.
  7. Melt the cacao paste over a double boiler.
  8. Add all remaining Chocolate Drops ingredients, except for the goldenberries, and mix together.
  9. Drop ½ teaspoon of the Chocolate Drops into the Chocolate Thumbprint Cookies indents, or until filled but not overflowing.
  10. Top with a goldenberry. Chill for 30 minutes before serving. Store chilled.

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