Vegan Salted Cacao Thumbprint Cookies

Name: Vegan Salted Cacao Thumbprint Cookies
Yield: 16 cookies
Ingredients: 2 1/2 cups of almond flour; 1/4 cup of coconut oil; 1/4 cup of pure maple syrup; 1/2 cup of coconut milk; 2 oz 100% cacao baking chocolate; coarse sea salt

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Servings
16 cookies
Course
Dessert
Cuisine
Vegan, gluten-free

Vegan Salted Cacao Thumbprint Cookies

Jack Kelley

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Vegan Salted Cacao Thumbprint Cookies are the perfect gluten free, vegan holiday cookie that will be crowd pleasing to all of your guests!

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Ingredients

Servings

2 1/2 cups of almond flour
1/4 cup of coconut oil melted
1/4 cup of pure maple syrup
1/2 cup of coconut milk
2 oz 100% cacao baking chocolate
coarse sea salt

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Instructions

Pre-heat oven to 350°.
In a large bowl, mix the almond flour, coconut oil, and maple syrup.
Roll out dough into 16 small balls. Place on an un-greased baking sheet and with thumb, indent the center of each ball.
Bake for 12-14 minutes.
While the cookies bake, in a double boiler melt chocolate with coconut milk until combined and creamy.
When cookies are done, fill the indents with a bit of the cacao. If needed, create a larger indent in the cookies. Sprinkle coarse sea salt over cacao if desired.