Yummy Thumbprint Cookies

Serves 20


  • ⅔ cup blanched almond flour
  • 2 Tablespoons coconut flour
  • 2 teaspoons arrowroot starch
  • ⅛ teaspoon sea salt
  • 6 Tablespoons coconut oil softened
  • 2 Tablespoons coconut cream
  • 2 teaspoons liquid stevia
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 113 grams lily’s stevia-sweetened chocolate (chips or bar)
  • 1 Tablespoon coconut oil
  • ⅔ cup natural peanut butter (or another nut butter or berries)


1 Preheat the oven to 176. degrees C.
2 Line a rimmed baking sheet with parchment paper.
3 In a medium bowl combine the blanched almond flour, coconut flour, arrowroot starch, and sea salt. Whisk to remove any lumps.
4 In an electric mixing bowl combine the coconut oil, cream, and stevia until light and fluffy – about 5 minutes.
5 Add the egg yolk, vanilla extract, and almond extract at low speed until fully incorporated.
6 Add the dry ingredients at low speed by spoonful until creamed into the coconut oil mixture.
7 Shape cookies with a heaping teaspoon of dough, making an indention with your thumb.
8 Place the cookies on the prepared baking sheet and bake in the preheated oven for 12-14 minutes, until lightly golden.
9 Cool for 5 minutes on the pan before removing.
10 While the cookies bake, melt the chocolate and coconut oil in a double boiler, mixing until smooth.
11 Dip the base of the cookies and pour a little chocolate into the indentions, topping with a teaspoon of peanut butter.
12 Transfer to a parchment paper-lined pan that fits in your freezer.
13 Place the cookies in the freezer for 5 minutes until the chocolate has set. Enjoy!

Courtesy of Real Healthy Recipes



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