CHOCOLATE NUTTER BUTTER HOLIDAY THUMB PRINTS
CHOCOLATE NUTTER BUTTER HOLIDAY THUMB PRINTS
Let’s just say dreams do come true.
Where are all my peanut butter lovers?! Nutter Butters were one of my favorite cookies growing up. Peanut butter cookie with a peanut buttercream filling, I mean what’s not to love! Although the traditional Nutter Butter resembles the shape of a peanut itself, I decided to take a turn on my traditional thumbprint cookie and melt some chocolate on top. The cookie is made from only a few simple wholesome ingredients and once baked I let cool for 2 minutes before tossing on the filling (HU GEMS!).
For the wet ingredients:
1/4 cup organic peanut butter (peanut butter only ingredient)
1/4 cup soft coconut oil (not melted, I like to use refined it mixes better)
1/3 cup maple syrup
1 tsp pure vanilla extract
For the dry ingredients:
1 cup almond flour (fine)
1/4 cup coconut flour
1/2 tsp salt
1/2 tsp baking soda
Chocolate Filling option: 2-4 HU GEMS per cookie
Peanut filling option: 1 tsp peanut butter
Preheat oven to 350 degrees F
Mix wet and dry ingredients in separate bowls. Make sure when you mix the wet ingredients you really mix the coconut oil well. This may take a few minutes to get it mixed in completely. Refined coconut oil may work better if you have that handy.
Next, mix dry into wet and mix together again until completely mixed and no clumps.
Place dough in the freezer for 10 minutes then use hands to roll into 12-16 round balls.
Place balls on a cookie sheet about an inch apart and flatten. Then use your thumb to press the center down to make a spot for the chocolate once done baking.
Bake for 12-15 minutes (ovens may vary) check if it’s done by sticking a toothpick into the center of the cookie, if nothing comes out on the toothpick it’s done.
Let cool for 5 minutes and remove from pan to a cookie cooling rack. Place HU gems in the center. If the cookie is too hot and it starts to melt too fast quickly place them in the freezer to stop the chocolate from melting. Generally, if you wait for them to cool for 5 minutes they should be at a good temperature where the chocolate will melt but only slightly to form into the cookie.
