Recipe: Grain Free Chocolate Thumbprint Cookies (makes about 18 cookies)
2 cups almond flour
1/2 cup tapioca flour
1/2 cup coconut sugar
1/2 cup butter or coconut oil
2 egg yolks
1/2 tsp salt
5 oz (1/2 package) Enjoy Life chocolate chips (they’re dairy/soy free)
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Stir together dry ingredients. Whisk together the butter or coconut oil and egg yolks, then add to the dry ingredients and stir to combine. Take large scoops out and roll into balls. Press a finger into the middle of each cookie to form a small hole in the center (note: the cookie may crumble a bit as you press down, just press carefully and re-form it a bit if needed):
Bake in oven for 10-12 minutes.
While they are in the oven, add chocolate chips to a double boiler and melt. Set aside to cool a bit once done.
When cookies are done baking, remove from oven and cool on baking sheet for 5 minutes before removing to wire rack. Spoon some chocolate into the center of each cookie, then let the chocolate cool completely to harden slightly. Enjoy!