gluten free vegan salted chocolate almond thumbprint cookies
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cookies
SERVES: 24 cookies
INGREDIENTS
almond thumbprint cookies
- 1/2 cup cane sugar
- 1/3 cup refined coconut oil, softened
- 3 tablespoons unsweetened almond milk or coconut milk
- 1 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups Bob’s Red Mill almond flour
- 3/4 cup Bob’s Red Mill gluten free 1-to-1 baking flour*
- 1/2 teaspoon sea salt
chocolate ganache
- 1/2 cup dairy free chocolate chips
- 2 tablespoons almond milk or coconut milk
- 2 tablespoons sea salt flakes
INSTRUCTIONS
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In large bowl of standing mixer, cream together sugar and coconut oil, 1-2 minutes. Add almond milk, almond extract and vanilla. Beat until blended.
- Add almond flour, gluten free flour and 1/2 teaspoon salt. Continue mixing until dough comes together.
- Scoop cookie dough using cookie scoop and roll dough into balls. Place onto prepared baking sheet and indent center of cookie with thumb, flattening tops slightly.
- Bake cookies 9-11 minutes. Remove from oven and leave cookies on baking sheet 5 minutes. While still a bit warm, indent center of cookie with thumb. Place cookies on cooling rack to cool completely.
- To make chocolate ganache, place chocolate chips and almond milk in small microwave-safe bowl. Microwave on low for 30 seconds. Stir and microwave an additional 20 seconds. Stir until smooth and creamy.
- Top each cookie with about 1 teaspoon chocolate ganche, filling center. Sprinkle on sea salt flakes. Place cookies in refrigerator to set chocolate. Store cookies at room temperature.
NOTES
*You can also use my gluten free flour blend in these cookies and it will work perfectly!
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2018/12/gluten-free-vegan-salted-chocolate-almond-thumbprint-cookies.html