Polka Dots Almond Cookies
In the Words of Megan-: Thumbprint cookies are so lovely with their color contrast. They look like they took hours to make. Surprise! This is one of my simplest recipes made vegan and gluten free using almond, flax and brown rice flours. The maple flavor pairs perfectly with almond and vanilla. Then the enticing circle of dark, smooth chocolate centers sends your taste buds into heaven. Make a batch for family and friends and remind them that cookies can be healthy.
Servings Prep Time
10people 25minutes
Cook Time Passive Time
15minutes 45minutes
Servings Prep Time
10people 25minutes
Cook Time Passive Time
15minutes 45minutes
Ingredients
Dry Ingredients
Wet Ingredients
Topping
Instructions
  1. Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
  2. 20 cookies
Recipe Notes

1. Combine almond flour, flax, rice flour, salt and baking soda in a large bowl. .
2. Sift together and add in warm melted coconut oil, maple syrup and vanilla until the dough comes together.
3. Place tablespoon sized balls of dough on the cookie sheets, 20 cookies total. Gently press down cookies to flatten to about 1/2 inch (12 mm) thick and make a thumbprint in the center of each.
4. Bake cookies 15 minutes.
5. Remove from oven and while still hot, reinforce the thumbprint in each cookie.

Chocolate
6. While cookies cool, combine chocolate and coconut oil in a microwave safe bowl and microwave for 90 seconds.
7. Stir to combine into a glossy smooth chocolate coating.
8. Pour about 1 tablespoon melted chocolate into each cookie center to fill the thumbprint.
9. Add one almond in the middle and sprinkle large crystal salt on tops before chocolate sets.
10.Store cookies in refrigerator.

After 10 min Just Serve to your friends on friendship day.

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