Vegan, Gluten Free, No refined sugar
Makes between 6-8 cookies
Prep time: 10 minutes
These chocolate coconut thumbprint cookies are packed with protein and have a rich, delicious flavor. There is not a grain of refined sugar and limited agave for sweetness. I also use yakon syrup for sweetness. It has some differing nutritive value from agave so by mixing the two, you get more nutrient content. If you don’t have access to yakon syrup, replace it with more agave. But, it is pretty easy to find these days with Amazon and other sites like Vitacost and Vegan Essentials.
Both agave and yakon are low on the glycemic index. Yakon is a root and the health benefits it offers are many. Check out this article to learn more about low glycemic yakon syrup.
Another nutrient dense ingredient in this cookie is chocolate!! But, it is in the form of cacao powder. This is ground from the cacao bean, where processed chocolate comes from. Since it is a minimally processed version, it has more of its original nutrient content.
These chocolate coconut thumbprint cookies are big on flavor. They are filling though, so don’t expect to grab a fist full and gobble them down. One or two will fill you up and leave you satisfied. Plus, they will be delivering some strong benefits that will help with inflammation and lots of vitamins and minerals. Check out this article about the many benefits of cacao. You will love that chocolate can be so good for you!
This cookie can be put together and ready to eat very quickly. A delicious treat in 10 minutes. Impressive!
Ingredients Needed for Chocolate Coconut Thumbprint Cookies
- ½ cup almond flour or almond meal
- ½ cup unsweetened coconut flakes
- 1 TBS agave nectar
- 1 TBS yakon syrup
- 1 TBS coconut oil, melted
- 1-2 TBS filtered water for binding
- ¼ cup pure cacao powder
- ¼ cup agave nectar
- 1 heaping TBS coconut oil, melted
How to Prepare Chocolate Coconut Thumbprint Cookies
- Combine all ingredients except for the water
- Knead together until you have a dough
- Add 1 TBS of water to help bind the dough together
- If needed, add another TBS of water
- Line a baking sheet with parchment paper
- Pull off about a tablespoon of dough and roll between your palms to form a ball
- Place the ball on to the parchment paper
- Repeat with all the dough until used up
- You should have 6-8 balls
- Using your thumb, press into each ball to create a small reservoir
- Set aside while prepping the chocolate sauce
- Mix all ingredients together with a spoon until you have a smooth chocolate sauce
- With a small spoon, spoon out the chocolate sauce into the wells of the cookies to fill them
Enjoy right away or place in the refrigerator for 30 minutes until the chocolate sauce hardens up
Store uneaten cookies in the refrigerator. But these cookies come with a warning, they will disappear fast!!
For more nutrient dense recipes, check out our recipes page on HealthTastesGood.com.