Thumbprint hazelnut chocolate cookies

½ cup unsalted butter, room temperature
½ cup organic coconut sugar
1 egg, room temperature
1 egg white
5 tablespoons ground hazelnuts (hazelnut meal or skins removed from whole roasted hazelnuts and ground in food processor)
1 cup white rice flour

For filling:
½ cup dark chocolate chocolate chips
½ cup white chocolate chips (optional)

Preheat oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silpat.
In a medium bowl, combine butter and coconut palm sugar with an electric mixer until light and fluffy.
Add the remaining ingredients. Mix until combined.
Using a small spoon, scoop cookie dough, spray hands with cooking spray, and roll into a ball, placing on baking sheet. If you find your dough won’t roll into a ball, add a little more rice flour at a time until it does. With your index finger, make an indentation in the center of the ball (about midway down). Bake for about 12 minutes. You should start to see edges and bottom start to become golden.
While cookies are baking, melt dark and white chocolate chips in separate microwave safe bowls, for 30 seconds at a time. Stir after each set of 30 seconds. Continue until melted.
When cookies are done, remove from oven. With a spoon, fill indentations in cookies with dark chocolate. Using a fork or spoon, drizzle with white chocolate, if desired.
Remove from baking sheets and allow to cool the rest of the way on a wire rack.

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