Coconut Almond Chocolate Thumbprints

It's cold, grey and rainy outside. It's the middle of September. I'm sitting at home feeling blue and looking outside wondering what to do (I rhymed!). Actually this is not true at all but I felt like it fit with my complaining about the weather.

I got back from the gym this morning feeling energized and ready to face the day. I usually feel this way, but there are always those one-off days where the gym just drains all my energy and all I feel like doing is sitting on the couch, turning on the TV and eating my heart out... Everyone has these days, right? Please say yes.
No matter what, we all need a little pick-me-up sometimes. For me, a sweet treat does the trick. So do sunshine, friends and family, but let's be real here, food is always invited to the party.

Especially food that can be eaten in two bites, so you can eat it again in two bites more. No control, no problem. Don't take this out of context but it's true. As long as most of the time we eat foods that are good for us (this does not mean low calorie or low fat!), we are allowed to treat ourselves, and often. What's most important is that we feel healthy and happy! One summer you may pack on a bit of weight, but so what? Life goes on, live a little.

These cookies actually fit both bills - they're relatively good for you (chocolate included), and they feel like a real treat (and they can be eaten in two bites or less!).

Thumbprints are originally filled with jam and sometimes drizzled with a simple glaze, but I've taken the original idea and filled a delicious coconut almond base with a mixture of chocolate and almond butter. Chocolate is life, am I right?

Makes 10-12 cookies
For base cookies:
1 cup almond flour
1/2 cup plain flour
pinch of salt
1/2 tsp baking soda
1/4 cup unrefined sugar
1/4 cup desiccated coconut, unsweetened1/4 cup coconut oil, softened
1 egg
3 tbsp maple syrup
1 tsp vanilla extract

For filling:
1/3 cup chocolate chips (dark, milk or white - I used dark)
1 tbsp white almond butter
desiccated coconut, for decorating

Preheat oven to 170 C and line a cookie sheet with baking paper. Set aside.

In a large bowl, stir together the almond flour, plain flour, salt, baking soda, sugar and desiccated coconut.

In a small bowl or mug, use a fork to beat together the wet ingredients - coconut oil, egg, maple syrup and vanilla.

Pour the wet ingredients into the dry and mix. The dough should be form enough to roll into balls.

For the dough into little balls and place on the cookie sheet. Press thumbs into each ball to form the thumbprint cookie shape.

Bake for 15 minutes, or until slightly browned and crispy to the touch. Make sure they aren't too hard otherwise they'll turn out like biscotti!

Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

When cookies are almost cool, prepare the filling. In a microwaveable bowl, microwave the chocolate chips and almond butter for 45 seconds. Stir together to form a thick glossy filling mixture. If some of the chips haven't melted yet, microwave further in bursts of 5-10 seconds until the mixture is smooth.

Once the cookies have cooled completely, spoon filling into each thumbprint. Sprinkle on some coconut.

Let the cookies set for a while (or not - who doesn't love melting chocolate centers...) and as always, enjoy!

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