Cocoa Almond Thumbprint Breakfast Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
Ingredients1 cup raw almonds2 cup gluten-free oats¾ - 1 cup almond flour (or almond meal)1/8 tsp. salt½ tsp. cinnamon, optional½ cup maple syrup½ cup heaping almond butter, melted¼ cup coconut oil, melteddash of vanilla extract½ cup cocoa-almond spread
Preheat the oven to 350 Fahrenheit. Line a baking sheet with parchment paper.
Add the whole, raw almonds to a food processor. Process until the nuts are in small pieces. Combine the oats, ½ c. almond flour, and crushed almonds in a bowl with the salt and cinnamon.
Melt the coconut oil and almond butter on the stove or in the microwave. Add the maple syrup and vanilla extract. Pour over the dry ingredients and mix well. If the mixture seems too wet, add the remaining almond flour.
Using your hands, form 1.5 inch balls with the dough. Make sure to really squeeze the dough together so the cookies don’t fall apart when you make a thumbprint in them. Let the balls sit for 5-10 minutes to help them set.
Using your thumb, press into the center of the cookie to create a well for the chocolate spread. Bake for 15 minutes, or until the tops start to turn brown.
When the cookies are completely cool, add ½ tsp. chocolate spread into each well.
Enjoy with your morning coffee, afternoon tea, or any time you need a powerful, sweet energy boost!
Serving Size: Make approximately 2 dozen cookies
Number of Servings: 21
Recipe submitted by SparkPeople user OLYGIRL65.
Add the whole, raw almonds to a food processor. Process until the nuts are in small pieces. Combine the oats, ½ c. almond flour, and crushed almonds in a bowl with the salt and cinnamon.
Melt the coconut oil and almond butter on the stove or in the microwave. Add the maple syrup and vanilla extract. Pour over the dry ingredients and mix well. If the mixture seems too wet, add the remaining almond flour.
Using your hands, form 1.5 inch balls with the dough. Make sure to really squeeze the dough together so the cookies don’t fall apart when you make a thumbprint in them. Let the balls sit for 5-10 minutes to help them set.
Using your thumb, press into the center of the cookie to create a well for the chocolate spread. Bake for 15 minutes, or until the tops start to turn brown.
When the cookies are completely cool, add ½ tsp. chocolate spread into each well.
Enjoy with your morning coffee, afternoon tea, or any time you need a powerful, sweet energy boost!
Serving Size: Make approximately 2 dozen cookies
Number of Servings: 21
Recipe submitted by SparkPeople user OLYGIRL65.
Nutritional Info Amount Per Serving
- Calories: 197.9
- Total Fat: 14.5 g
- Cholesterol: 0.0 mg
- Sodium: 4.4 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 3.4 g
- Protein: 5.4 g
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