Thumbprint cookies are icons of the holiday season for me. Usually filled with a Hershey’s kiss, my cookies feature homemade chocolate hazelnut spread. You don’t have to miss out on your favorite cookies just because you’re avoiding grains and gluten this holiday season! Last year, I gave you my grain free slice-and-bake cookies, now I’m using that dough to make little sweets filled with homemade chocolate hazelnut spread.
I tested the cookies two ways: one with maple sugar and a bit of arrowroot flour and one with honey as the sweetener. I prefer the dough with the maple sugar because they have more of a shortbread consistency, especially since the added arrowroot helps add that bit of “crunch”. The honey-sweetened dough is nice and flavorful without being too sweet. Like many grain-free baked goods, they’re best eaten the day they’re baked; they tend to soften overnight.
- 2 cups almond meal
- 2 tablespoons coconut flour
- 1/4 cup honey
- 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen )
- 1/2 teaspoon Celtic sea salt
- 1 stick (4 ounces) unsalted butter, cold, cut into tablespoons
- 1/2 cup homemade chocolate hazelnut spread or honey-sweetened jam
- Preheat oven to 350ºF and and adjust rack to middle position. Place almond meal, coconut flour, honey, gelatin and salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball. Using a 1 1/2 -inch cookie scoop, spoon a cookie dough ball and then using your hands, roll it into a ball. Place it on a baking sheet lined with parchment paper and using your finger, put an indentation in the top of the cookie dough ball. Repeat with remaining dough. Bake for 11 minutes, until just turning golden brown on the edges. Cool completely. When cool, spoon a teaspoon of chocolate hazelnut spread or jam in the center of each cookie.