Vegan Salted Cacao Thumbprint Cookies
Vegan Salted Cacao Thumbprint Cookies are the perfect gluten free, vegan holiday cookie that will be crowd pleasing to all of your guests!
- 2 1/2 cups of almond flour
- 1/4 cup of coconut oil melted
- 1/4 cup of pure maple syrup
- 1/2 cup of coconut milk
- 2 oz 100% cacao baking chocolate
- coarse sea salt
Pre-heat oven to 350°.
In a large bowl, mix the almond flour, coconut oil, and maple syrup.
Roll out dough into 16 small balls. Place on an un-greased baking sheet and with thumb, indent the center of each ball.
Bake for 12-14 minutes.
While the cookies bake, in a double boiler melt chocolate with coconut milk until combined and creamy.
When cookies are done, fill the indents with a bit of the cacao. If needed, create a larger indent in the cookies. Sprinkle coarse sea salt over cacao if desired.