Chocolate Coconut Thumbprint Cookies (Grain Free).
These rich and delicious chocolate coconut thumbprint cookies are chewy and chocolatey! Perfect for an after school snack or for packing in lunch.
Ingredients
- 2 Tablespoons ground flax seed meal
- 5 Tablespoons water
- 2 Tablespoons unsweetened cocoa powder
- 2 Tablespoons coconut oil melted
- ⅛ cup coconut sugar
- ¾ cup unsweetened coconut
- 3 Tablespoons dairy free chocolate chips melted
For the topping:
- ½ cup dairy free chocolate chips melted
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Mix the flax seed meal with the water and set aside until it becomes a thick gel.
- Mix the flax eggs, coconut oil, cocoa powder, and sugar together.
- Add the unsweetened coconut and two tablespoons of melted chocolate chips, and stir until combined.
- Roll into balls and place on the cookie sheet. Press your thumb into the center of each cookie to make an indentation.
- Bake at 350 degrees F for 10 minutes.
- Allow to cool completely on the cookie sheet.
- Melt the chocolate chips in the microwave for one minute, then in 10 second intervals until melted and smooth. Once the cookies are completely cool, fill each thumbprint with melted chocolate chips.
- Makes 12-14 cookies.
Notes
Store in an airtight container. They should stay fresh for about 4 days. If you live in a warm climate, you may want to store these in the refrigerator so that the chocolate filling doesn't get too melty.
Nutrition
Calories: 133kcalCarbohydrates: 9gProtein: 1gFat: 10gSaturated Fat: 7gSodium: 7mgPotassium: 114mgFiber: 2gSugar: 5gVitamin C: 0.1mgCalcium: 12mgIron: 1.1mg
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