The holidays are here and everyone has cookies on the brain. On Facebook, I recently asked what kind of cookie recipes you would like to see. Many of you requested thumbprints. Gluten free thumbprints to be exact. Well I hope you enjoy this recipe for Peanut Butter Chocolate Thumbprints. My husband said that these were the most delicious cookies I have made in a while. Of course he is a big fan of chocolate and peanut butter! You can also make this recipe using almond butter or sunflower butter for a nut free option.
Yields 18 cookies
10 minPrep Time
22 minTotal Time
- 1 1/2 cups gluten free oat flour
- 1/2 cup sucanat or unrefined sugar
- 1 cup peanut butter
- 1/4 cup applesauce
- 2 tsp vanilla beans or vanilla extract
- 1/4 cup almond milk
- 2 T maple syrup
- 1/2 tsp salt
- 2 T coconut oil
- 1 dark chocolate bar
- Preheat oven to 350.
- Mix all the dry ingredients in a bowl and set aside .
- In a saucepan , on medium heat, combine the peanut butter, maple syrup, applesauce, coconut oil and milk.
- Stir until well combined
- Add peanut butter mixture to a mixing bowl .
- Slowly add in the dry ingredients while mixing. You may need to add bit more milk if the dough looks dry.
- Roll dough into balls and place them onto a lined baking sheet .
- Using your palm, press each cookie flat.
- Using your thumb, press a little hole in the center of each cookie.
- Cut chocolate bar into small squares and press a piece of chocolate into the center of each cookie.
- Bake in the oven for about 10-12 minutes.
Store cookies in the fridge so they last longer. They can also be frozen.