Almond Butter and Dark Chocolate Thumbprint Cookies
Not long ago I posted my recipe for Figgy Thumbprint Cookies. The dough for these cookies is so deliciously yummy that I kept eating it raw (one of the BEST things about vegan cookie dough–the ability to eat it raw!). As I nibbled sneakily on the dough to avoid being caught by my children, I kept thinking it would taste delicious with almond butter and chocolate. “Why not make thumbprint cookies without the traditional fruit jam center?”, I thought. And so here you have it. A decadent treat, presented in the cuter-than-ever form of a thumbprint cookie.
Ingredients for the dough:
- 1-1/2 cups unbleached, all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar (I used a little less than that)
- 1/2 cup Earth Balance buttery stick, softened
- 1/3 cup non-dairy milk
- 1 tsp vanilla extract
- 1/4 tsp almond extract
For the thumbprint centers and chocolate drizzle:
- 2 heaping spoonfuls of raw almond butter
- 1 tsp agave
- 1 cup dark vegan chocolate chips
- 1/4 cup non-dairy milk
Place the all-purpose flour, whole wheat flour, baking powder and salt in a bowl and whisk together. With an electric mixer, beat the sugar and butter until it’s light and fluffy. Gradually beat in the milk, vanilla, and almond until well combined. Next, beat in the flour mixture until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes or more. Overnight is okay too.
Preheat the oven to 325 and line two baking sheets with parchment. Roll the dough into 1-1/2 inch balls and place them on the baking sheets, about 1-inch apart. Using your thumb, press an indentation into the center of each ball, leaving a little well for the almond butter.
In a bowl, mix together the almond butter and agave. Place the mixture into a resealable bag, close, and snip a bottom corner of the bag with scissors for an opening. Squeeze the almond butter mixture into the wells of the cookies. Bake for 12-15 minutes or until the dough turns to a light brown.
While the cookies are baking, heat the milk for the chocolate in a saucepan until just boiling. Add in the chocolate chips and reduce the heat, stirring constantly until the liquid chocolate is a dark, even color. When the cookies come out of the oven, drizzle the chocolate sauce over the cookies with a spoon.
Allow the cookies to cool or if you can’t wait that long, gobble one up while it’s still ooey, gooey and warm.