CHOCOLATE ORANGE THUMBPRINT COOKIES
Servings: 7 hefty cookies
Ingredients
Cookies
- 2 cups (200g) Almond flour See notes
- 1/4 cup (40g) coconut oil, melted
- 1/4 cup (60 ml) maple syrup
- 1/2 tbsp vanilla extract
- 1/2 tsp baking powder
- 1/4-1/2 cup chopped almonds optional
Choc orange ganache
- 80 g 70% dark chocolate finely chopped
- 80 ml tinned coconut cream
- 1/2 tsp finely grated orange zest
- 1 tsp orange juice
Instructions
Cookies
- Preheat oven to 175c. Line a large baking tray with baking paper.
- In a bowl, mix almond flour + baking powder together.
- In another bowl, mix maple syrup + vanilla + coconut oil till emulsified then pour into almond flour. Mix till combined.
- Roll 2 tbsps of cookie dough into a ball, dip one side into chopped almonds till coated then place onto baking tray. Push down to form a hole in the middle.
- Whack in the oven on middle shelf for 15 mins.
- Push down on each cookie hole (puffs up in oven) Cool for 5 then pop onto a cooling rack.
Choc orange ganache
- Bring coconut cream up to to a simmer in a saucepan.
- Bung chocolate into a small bowl, pour coconut cream on top. Stir till melted.
- Add in orange zest and juice.
- Drizzle chocolate into each cookie hole then pop in the fridge for an hour till set.
Notes
Almond flour: Ground almonds and almond meal isn't the same as flour and the end result wont be the same. I pick mine up from holland and Barrett. If you are struggling to find almond flour, you can make it by blitzing blanched almonds in a food processor till a fine flour is formed. Be careful to not over mix- it will turn into butter!)
Storage: Cookies are best kept and stored in the fridge. They can also be frozen.