(Gluten-Free) Almond Chocolate Thumbprint Cookies

Adapted from PrimalPalate.com

Ingredients

Makes 18 cookies

2 cups almond flour (use blanched almond flour if possible)

½ cup cornstarch (use arrowroot powder to make this recipe paleo)

4 tablespoons melted butter (or coconut oil to make this recipe vegan and paleo)

4 tablespoons maple syrup

⅓ cup dark chocolate chips

⅓ cup coconut milk from a can (such as Aroy-D) or heavy cream

Sea salt

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.

In a bowl mix almond flour, cornstarch, butter, and maple syrup until a dough form.

Scoop 1 tablespoon of dough and roll it into a ball. Place onto the prepared baking sheet and make an indent in the middle with your thumb. Repeat to make 16 balls.

Bake for 10 minutes until lightly browned.

In the meantime, melt chocolate chips and coconut milk in a double boiler over low heat, whisking until melted and smooth.

When the cookies are done baking and still warm, reinforce the thumb indent, and pour a small amount of the chocolate mixture into each cookie indent.

Let cool completely and sprinkle with a bit of salt if you like.

Store in an airtight container up to 1 week.