Healthy Chocolate and Nut Butter Thumbprint Cookies

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Healthy Peanut Butter and Chocolate Thumbprint Cookies

When I was a little girl, I used to loooove Girl Guide cookies.

This was back in the day when little girls used to come to your door to sell cookies – and for anyone reading this who was born after 1990, you will have no idea what I’m talking about (not so much about the girl guide cookies, but more about seeing little girls alone on the street, going door to door with cookies and a wad of cash!).

I digress.

I was never a Girl Guide myself, but I sure did love those cookies! My absolute favourite were the Samoas (caramel delights) and the Tagalongs. You could always get the Samoas but the tagalongs were harder to get. For those of you that don’t know, they are a crispy vanilla cookies layered with peanut butter and covered with a chocolate coating.

Well, I’m pretty sure you can only order them online (because, again, who in their right mind would let a little girl peddle cookies door to door now?). But, instead of ordering the cookies, I decided to try my hand at making them a bit healthier.

I made  the base with almond meal that I mixed with a bit of additional cocoa powder to get them nice and chocolatey…

Healthy Peanut Butter and Chocolate Thumbprint Cookies

Then I added in coconut oil and maple syrup or honey (I’ve used both and the maple syrup has a bit more sweetness – this below is honey)

Healthy Peanut Butter and Chocolate Thumbprint Cookies

When that’s all mixed together, you get this nice mixture that you will want to make sure gets compact when squeezed.

Healthy Peanut Butter and Chocolate Thumbprint Cookies

Roll them into balls and make an indent with your thumb…

Healthy Peanut Butter and Chocolate Thumbprint Cookies

But, I find using your knuckle makes a better indent – which, I guess would make these knuckle cookies 😉

Healthy Peanut Butter and Chocolate Thumbprint Cookies

The chocolate coating mixture is enough to coat all of the cookies in their entirety but, if you choose to simply drizzle the top of the cookies instead of coat them, you may find yourself with leftover chocolate. If you pour it into a mason jar and store it in the fridge, it will keep for a few months and can be warmed in the microwave to use with future batches of cookies or even to pour over ice cream!

Healthy Peanut Butter and Chocolate Thumbprint Cookies

Once the cookies come out of the oven, allow them to cool for a bit and drop a teaspoonful of nut butter into the well of each cookie. Now you can pop them into the freezer to harden them (this step is important if you are completely coating the cookies but if you are simply drizzling the chocolate, this step is unnecessary).

Healthy Peanut Butter and Chocolate Thumbprint Cookies

Now, a quick drizzle of chocolate and you are good to go!!

Healthy Peanut Butter and Chocolate Thumbprint Cookies Healthy Peanut Butter and Chocolate Thumbprint Cookies

 

Healthy Peanut Butter and Chocolate Thumbprint Cookies

Healthy Thumbprint Cookies

If you’ve ever had Tag-Along cookies, you are going to love this healthy version!

Ingredients
  

  • 2 cup almond flour
  • 2 tbsp cocoa powder
  • 1/4 cup melted coconut oil + 4 teaspoons for chocolate
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla
  • pinch salt
  • 1/2 cup almond butter
  • 1 cup dark chocolate chips

Instructions
 

  • Preheat oven to 350°F.
  • Prepare two baking sheets with either silpat mats or parchment paper.In a medium bowl.
  • Add almond flour, cocoa powder, coconut oil, maple syrup, vanilla and salt
  • Using a small cookie scoop or a tablespoon, scoop the dough and form into a round cookie shape, use your thumb to create a small dent in the center of each cookie.
  • Place cookies on a parchment lined baking sheet for 13-16 minutes, until cookies are slightly golden brown on the bottom.
  • Let cool completely on the cookie sheet.
  • Once cookies have cooled, add a small spoon of almond butter into the dent of each cookie and spread it a little over the top.
  • Place cookies in the freezer for about  20-30 minutes to let the nut butter harden a bit.
  • In a medium bowl, melt chocolate chips and coconut oil in the microwave (you can also use double boiler). If using the microwave, add chips and coconut oil to a microwave safe bowl and heat for 1 minute, stir and heat in 30 second increments until chocolate has melted.
  • Remove cookies from the freezer and dip each into the melted chocolate, one by one. Use a fork to dip and remove the cookie from the chocolate, making sure to let the excess chocolate drip off before transferring back to the baking sheet lined with parchment.
  • Place chocolate covered cookies in the fridge or freezer for about 15-20 minutes to let chocolate set. Enjoy right away and store any leftovers in the fridge until ready to eat.

Notes

You can swap the maple syrup with another liquid sweetener like honey, agave or monk fruit maple syrup to keep these cookies lower in sugar. 
Almond butter: Feel free to use a different nut or seed butter instead.