Sunbutter Thumbprint Cookies

Soooo tomorrow is Valentine's Day, which obviously means chocolate. And love, I guess. But mostly chocolate. As such, it only seems necessary that I - along with every other food blogger out there - provide you with a dessert recipe (that involves chocolate)...because no one ever got jazzed about a Valentine's Day Salad recipe. Honestly, if my V-Day doesn't involve chocolate, I want no part of it....it will then become my own personal D-Day and bombs will drop...on whoever fails to give me chocolate (you know who you are). 

...well that took a harsh turn. Let's change the subject. To these cookies! If you're in the population that's all about Valentine's Day and wanna whip up a delicious batch of something for your sweetheart, then make these..he/she will not be disappointed. Conversely, If you're in the population of singles who dub Valentine's Day as dumb...I don't necessarily disagree...but I also don't hate an excuse to dress up, eat good food (mainly chocolate) and be doted on by my manfriend. But if you're feeling down and lonely... just remember that being alone on February 14th is no different than any other day of your life! And then once you're done wallowing, you can pull yourself off the bottle, make these cookies and realize that you've got the upper hand since being single means you don't have to share these with anyone. That's a win in my book.

"Ooh!! I really hope I get a big plate of vegetables this Valentine's Day!" - said no one ever...

Ingredients

  • 3 cups almond flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup sunbutter
  • 1/2 cup honey
  • 1/4 cup + 2 tbsp palm shortening or grass-fed butter, melted
  • 2 tsp vanilla extract
  • 1 cup dark chocolate chips

Method 

  1. Preheat your oven to 350.
  2. Combine almond flour, baking soda and salt in a bowl.
  3. Combine sunbutter, honey, palm shortening and vanilla in another bowl.
  4. Add the flour mixture to the wet ingredients and mix well.
  5. Roll the batter into small balls across a parchment-lined baking sheet. Press your thumb into the center of each cookie dough ball. 
  6. Bake for 10 minutes.
  7. Once baked, the centers will have puffed up a bit, so slightly press back into them when they come out of the oven to create that well for the chocolate. Let cool.
  8. Microwave the chocolate chips in 30 second increments until totally melted. Pour the melted chocolate into a ziplock bag and cut a small piece of the corner off. Pipe the chocolate into the thumbprints of each cookie.
  9. Leave the cookies out at room temperature for about an hour or so, or until the chocolate hardens, before serving.

Servings: 35-40 cookies