Peanut Chocolate Thumbprint Cookies

Recipe by Hannah from @mylifeisforliving

These little thumbprint cookies are soft and squidgy on the inside and slightly crunchy on the outside. They are made using peanut flour, which gives them a deliciously chewy texture and nutty taste, and filled with Mr Organic Dark Chocolate and Hazelnut Spread, because peanut and chocolate is a match made in heaven.

20 mins

4 people

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INGREDIENTS

80g Mr Organic Cocoa Rich Dark Chocolate and Hazelnut Spread,

¼ cup (55g) Coconut Oil,

¼ cup (85g) Maple Syrup,

1 tbsp ground Chia or Flax Seed with 3 tbsp Water,

Vanilla Extract, 2 tbsp.

Almond Milk (or other Milk of choice),

2 cups (125g) Peanut Flour,

1 tsp. Baking Powder,

½ tsp. Bicarbonate of Soda, A pinch of Salt ,

METHOD

1. Preheat oven to 175Â°C / 350Â° F and line a baking tray with baking parchment.

2. In a small saucepan, melt the coconut oil over a medium heat (or use a microwave). Once liquefied, add the maple syrup and stir to combine.

3. Place the remaining ingredients (except the chocolate spread) in a large mixing bowl and then add the melted coconut oil and agave syrup. Mix well until the dough comes together.

4. Roll approximately a heaped tablespoon of dough into a ball with your hands and gently press down onto a baking sheet with your palm.

5. Bake the cookies for 6-8 minutes. Remove they tray from the oven and immediately press your thumb into the middle, creating a little dip in the centre of each cookie. Return the tray back to the oven for a further 5 minutes.

6. Remove from the oven again and allow to cool. Once cool, gently remove each cookie from the baking tray using a pallet knife.

7. Fill each dip with a generous teaspoon of chocolate spread.

8. Enjoy straight away or, if you can resist, allow the spread to set!

9. Store in an airtight container in the fridge for up to a week.