Posted by Melissa Kinghttps://mywholefoodlife.com/2013/12/06/peanut-butter-chocolate-thumbprints/

Peanut Butter Chocolate Thumbprints

Prep Time 10 min Cook Time PT10-12M Serves 18 cookies     adjust servings

Ingredients

  • 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

Instructions

  1. Preheat oven to 350.
  2. Mix all the dry ingredients in a bowl and set aside .
  3. In a saucepan , on medium heat, combine the peanut butter, maple syrup, applesauce, coconut oil and milk.
  4. Stir until well combined
  5. Add peanut butter mixture to a mixing bowl .
  6. Slowly add in the dry ingredients while mixing. You may need to add bit more milk if the dough looks dry.
  7. Roll dough into balls and place them onto a lined baking sheet .
  8. Using your palm, press each cookie flat.
  9. Using your thumb, press a little hole in the center of each cookie.
  10. Cut chocolate bar into small squares and press a piece of chocolate into the center of each cookie.
  11. Bake in the oven for about 10-12 minutes.

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Recipe Notes

Store cookies in the fridge so they last longer. They can also be frozen.

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