Flourless Peanut Butter Chocolate Thumbprint Cookies
Lower in sugar, gluten free, and made in one bowl!
Ingredients
- 1 cup natural peanut butter (only peanuts) add a pinch of salt if your peanut butter is unsalted
- 1 large egg
- 1 egg yolk
- 1/3 cup coconut sugar or brown sugar
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 cup chocolate chips (any kind)
- 1 tsp coconut oil (use refined for no coconut flavor) or any neutral oil
Instructions
- Preheat oven to 350 degrees. Line a baking sheet or cookie sheet pan with parchment or a silicone mat.
- Add peanut butter to a large bowl. Stir in the egg, egg yolk, sugar, maple syrup, vanilla, and baking powder (and a pinch of salt if your peanut butter is unsalted).
- Scoop tablespoons of the dough and roll into balls. Place the balls on your cookie sheet then use the back of a 1/2 teaspoon (or your finger) to make an indent in the center of the ball. If the edges of the dough ball crack, just gently pinch them back together.
- Bake until set and lightly browned, 10 to 12 minutes. If the center puffed up or you just want more room to put chocolate, use the back of the 1/2 teaspoon to press the center of the cookie down again.
- Melt the chocolate chips and oil together and stir until smooth. Spoon the melted chocolate into the center of each cookie. Allow to set at room temperature for 15 to 20 minutes or speed up the process by putting them in the fridge until set. Store cookies in an airtight container for 4 to 5 days or freeze for up to 2 months.