Double Chocolate Thumbprint Cookies

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I was bored on Friday night.

When I’m bored, I like to throw things together.

On Friday, I just so happened to have all of the ingredients to create these little beauties:

Some delicious, not-to-sweet, delicious…did I mention delicious (?) cookies.

I’m usually not a huge chocolate on chocolate fan, but these were different.

I used some Dagoba dark chocodrops that one of my fabulous clients sent me as a surprise gifty. I can’t find them around here…and they’re ridiculously good.

Double Chocolate Thumbprint Cookies
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • ½ cup almond flour
  • ½ cup coconut flour
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 5 eggs
  • ¼ cup maple syrup
  • 1 Tbsp vanilla
  • ½ cup butter (8 Tbsp), softened
  • Chocodrops or bittersweet chocolate chips
Instructions
  1. preheat your oven to 350 F and line a baking sheet with parchment paper.
  2. Combine all of the wet ingredients in a medium-sized bowl.
  3. Whisk together dry ingredients in a small bowl.
  4. Gradually add dry ingredients to wet, making sure to mix thoroughly
  5. Scoop the batter onto your cookie sheet using a tablespoon scoop.
  6. Gently press a chocodrop of chocolate chip into the cookie.
  7. Bake for 12 to 15 minutes
  8. Cool on a wire rack

I made these for the Crossfit H2O holiday gathering slash Formal Wear Fran, which is exactly what it sounds like:

Fran in a dress.

Sadly, I didn’t partake in the Fran-tastic formal wear event, but I did see plenty of silly prom dresses over sports bras and shorts and dress shirts with the sleeves cut off. Classy.

The cookies were a hit and I plan to make them again…maybe with a little peppermint extract next time?

What’s your favorite holiday cookie? Have you made a grain-free version? Feel free to share in the comments below.

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15 Responses to Double Chocolate Thumbprint Cookies

  1. Monica December 4, 2012 at 5:46 PM #

    I can’t wait to make these for this weekend family xmas party! Thanks 🙂

    • Allison December 5, 2012 at 11:42 AM #

      Yay! You’re welcome! Let me know how they turn out…

  2. Christine December 9, 2012 at 9:08 PM #

    Funny you mentioned adding peppermint extract next time-I thought the drops on top were actually junior mints!

    • Allison December 10, 2012 at 12:12 PM #

      They do look like junior mints! I think peppermint would add a little somethin’ somethin’ to this recipe…

  3. Tamara Mannelly December 12, 2012 at 10:39 PM #

    How many cookies does this recipe make?

  4. Dianna December 12, 2012 at 11:16 PM #

    How many cookies does your recipe make? I would like to make these for a Paleo cookie swap.

  5. Michele December 18, 2012 at 9:53 PM #

    The texture of these gems are soft & fun. We aren’t totally strict sweeteners so maybe I haven’t adjusted my taste buds, but we found these not at all sweet. Next time I make them i’ll add more syrup. Especially if sharing with a non-paleo crowd. I also got 32 I think. Peppermint would be a fun addition for christmas,too Great, easy recipe! Thank you for sharing!

    • Allison December 19, 2012 at 10:42 AM #

      Yeah…these are on the less-sweet side of my grain-free baked good endeavors. Adding some more sweetener would probably work out just fine! Thanks for sharing, Michele.

  6. Alex December 23, 2012 at 1:29 PM #

    I just tried these! They came out great! The original recipe came out too liquid-y, I had to add another 1/4C of coconut flour, but feel that 2tbsp would’ve been sufficient. Also, my family prefers things on the sweeter side, so maybe using more maple syrup (or in my case coconut palm sugar) would be the way to go.

    Great recipe though. Thanks so much for sharing!

    • Allison December 24, 2012 at 10:29 AM #

      Great! I’m glad you were able to adjust the recipe! Thanks for sharing

Trackbacks/Pingbacks

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  2. 43 Scrumptious Paleo Cookie Recipes - Paleo Grubs - December 4, 2013

    […] 38. Double Chocolate Thumbprint Cookies These thumbprint cookies will have you seeing double with delight. That’s because they start with a chocolate base, and then have a big piece of chocolate stamped right into the center of them. Almond flour and coconut flour combine to get rid of all-purpose flour, and you’ll see that there are only high quality all-natural ingredients being used. The chocolate is dark, and that means that it will contain antioxidants, and won’t contain a ton of refined sugar and milk the way milk chocolate does. […]

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