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
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TO MAKE THE COOKIES:
-
Preheat oven to 180°C (356°F).
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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.
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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.
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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.
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Spoon 1 tsp nut butter into each thumbprint, top with half a walnut or nut of choice. (If making plain cookies, skip this step.)
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TO MAKE THE CHOCOLATE DRIZZLE:
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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.
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Drizzle cookies with hot chocolate sauce, allow to set and serve (devour)!
