Lately I’ve seen thumbprint cookies all over my Instagram feed, especially back around Christmas time. I don’t know if it’s a Christmas tradition in the US to make them, but as usual, I’m jumping on the bandwagon a little late and doing it in February.
For anyone who cares about the origin of the food they make (or is that just a weird thing I like to look up), thumbprint cookies are originally Swedish and called Hallongrotta, which means apparently translates to “raspberry cave” which I think is the best thing ever.
This recipe yields the perfect cookie in my mind. Pillowy, soft and chocolatey and with a sweet filling. Which unfortunately means they’re dangerously easy to eat. But they’re also ridiculously easy to make, so if you do eat them all in one sitting, you can just whip up another batch!
Choc Peanut Thumbprint Cookies
- 1/2 cup gluten free oat flour
- 1/2 cup almond meal
- 1/2 cup tapioca flour
- 1/4 cup cacao
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- 1/4 cup peanut butter
- 1/2 cup maple syrup
- 1 yield chia berry jam http://thatlofolife.com/breakfast/chia-jam/
Preheat the oven to 160 degrees Celsius.
Combine all the ingredients except the chia berry jam in a bowl and mix until a dough forms.
Roll the dough out into 12 even balls and place on a greased baking tray or one covered with baking paper.
Press the back of a spoon or your thumb into the centre of each cookie to make a well.
Bake them in the oven for 10 minutes while you prepare your chia jam (recipe at http://thatlofolife.com/breakfast/chia-jam/).
Once the cookies have cooled, fill the well in each cookie with the berry chia jam.