Gluten-free Chocolate Thumbprint Cookies
You’ll need:
🍫 1 cup gluten free flour
🍫 3/4 cup almond meal
🍫 4 oz (1stick) butter
🍫 1/4 cup organic sugar
🍫 1 tsp lemon zest
🍫 1/2 tsp vanilla extract
🍫 1/2 tsp almond extract
🍫 1 jar HumYum Chocolate Sauce
1. Using a mixer, cream the butter, sugar, lemon zest and extracts until fluffy
2. Combine the flour and almond meal and slowly incorporate into the creamed mixture until it forms a dough
3. Scoop the dough into 1” balls and place on a cookie sheet with parchment about 1” apart.
4. Make thumbprints in the dough, I used my index finger. Make indentations big enough to hold the chocolate, press the outside to fix cracks
5. Bake at 350* for 10 minutes, remove from oven and tamp down your divots with the back of a wooden spoon
6. Bake for 5 more minutes or until slightly golden
7. Make sure cookies are completely cool before spooning sauce into thumbprints
