Posted on December 11 2020Jump to Recipe
Melting moment thumbprint butter cookies filled with nut butter, topped with walnuts and drizzled with heavenly chocolate sauce. Easy to make, utterly delicious and very impressive! These are the ultimate healthy festive cookie!
These Sugar-Free Walnut Cookies With Chocolate Drizzle are OUT OF THIS WORLD SCRUMPTIOUS.
You are going to be pleasantly AMAZED when you see how easy they are to make.
Sugar-Free Walnut Cookies With Chocolate Drizzle are made with simple ingredients:
For the cookies you’ll need:
- Cake flour (or gluten-free flour
- Coconut sugar
- Your favourite nut butter – we love peanut butter for these – SOOO GOOD
For the chocolate drizzle you’ll need:
- Coconut oil
- Cacao powder
- Coconut sugar
- Vanilla extract
- And nut butter of choice
How to make Sugar-Free Walnut Cookies With Chocolate Drizzle:
It’s so simple you’ll want to cry.
- All you do is combine dry ingredients, rub in flour and mix in milk to form a thick dough.
- Roll into balls and place on a large baking tray, make indents or “thumbprints” in each cookie with your thumb.
- Bake for 15 minutes or until golden and firm-ish to the touch. If you like a crunchier cookie you can bake them a bit longer – 15 minutes gives you a really tender, melting-moment like cookie which is DIVINE.
- Cool, then spoon nut butter into each cookie, top with walnuts and drizzle with hot chocolate sauce, cool and serve (devour).
In my books easy and delicious are the two necessary components when choosing to make festive treats over buying them.
I’ve occasionally been known to spend hours baking something special, but on the whole I love a quick and easy (and as healthy as possible) sweet treat fix.
Let’s be honest, there aren’t too many healthy options available on the shelves at this time of the year, or any time of the year!
Which is why I love to make much healthier options from the comfort of our own home and make them as show-stoppingly YUM as possible!
Plus there’s that added incentive for me of “watching my figure” for the next 5 months, lol – I’ve got a wedding dress to fit into!!
I’m kidding really, I don’t do much figure watching, I prefer to focus on how I’m feeling and adjust my diet according to how good or not so good I feel.
THESE Sugar-Free Walnut Cookies With Chocolate Drizzle are definitely a treat that we will be enjoying this weekend.
They’re nestling in the fridge waiting to be enjoyed tomorrow. Well, what’s left of them anyway…
Mike decided a good handful needed to be eaten yesterday! And I don’t blame him one bit.
They look and taste so amazing they’re very hard to resist.
Please do yourself a huge favour and try these healthy festive cookies during this holiday season!
You will LOVE them and so will your loved ones! If you love these, you might also like to try these Sugar-Free Christmas Cookies for a healthy festive treat.
Kids will go moggy for these Sugar-Free Walnut Cookies With Chocolate Drizzle and you can rest assured they’re much better for you all than any store bought holiday treats.
Thanks for visiting, get the recipe below and check back soon for more delicious, nourishing recipes that I have lined up to share with you all before Christmas!
Check out my Sugar-Free eCookbook – GOOD AND SWEET – 40 Sugar-Free Recipes For The Health Conscious Baker.
Melting moment butter thumbprint cookies filled with nut butter, topped with a walnut and drizzled with heavenly chocolate sauce. Easy to make, utterly delicious and very impressive!
- FOR THE COOKIES:
- 1 cup cake flour , or gluten-free flour
- 1/2 cup cornflour
- 1/2 cup coconut sugar
- 3/4 cup butter , room temperature
- 4 tbsp cold full-cream milk , or milk of choice
- 12 – 13 tsp nut butter of choice , I used peanut butter (sugar and salt free)
- FOR THE CHOCOLATE DRIZZLE:
- 1 tbsp butter
- 1 tbsp coconut oil
- 1 tbsp nut butter of choice
- 1 tsp cacao powder , heaped
- 1 tsp vanilla extract
- 1 1/2 tbsp coconut sugar
TO MAKE THE COOKIES:
Preheat oven to 180°C (356°F).
In a medium bowl, whisk together flour, cornflour and coconut sugar. Rub in butter until mixture is crumbly, add milk and bring mixture together with your hands to form a thick dough.
Roll the dough into 1 inch round balls using your hands and place them in rows on a large baking sheet. Using your thumb, press “thumbprints” into each cookie – just deep enough to hold a teaspoon of nut butter and leaving a nice base to the cookie so it holds together well. If making plain cookies, flatten with a fork.
Bake for 15 minutes or until cookies are golden brown and firm-ish to the touch. If thumbprints have risen too much, gently push them down with your finger or a teaspoon while still very hot and then allow to cool completely.
Spoon 1 tsp nut butter into each thumbprint, top with half a walnut or nut of choice. (If making plain cookies, skip this step.)
TO MAKE THE CHOCOLATE DRIZZLE:
When cookies are cool, melt all ingredients together in a small saucepan, simmer gently while stirring for 1 minute so that the cacao cooks and the coconut sugar dissolves.
Drizzle cookies with hot chocolate sauce, allow to set and serve (devour)!