There's something so nostalgic about baking cookies. Whether you've made a cookie recipe a million times or never, the ritual is a familiar one. Combining the dough, taking a little taste only to make sure its just right, rolling it in your hands, filling the baking sheet with even rows, and waiting anxiously to try the first one out of the oven.
In the mad rush that we find ourselves in, baking cookies will always make you slow down. And thank goodness for that. We had a wonderfully relaxing Thanksgiving weekend, but come Sunday, I felt the work week creeping back into my consciousness. So I made these. Apparently, hazelnut and dark chocolate were also in my consciousness.
I kept the upcoming week at bay a little while longer and contemplated making a second batch. These thumbprint cookies are everything your cookie-making should be: simple, familiar, satisfying. No work week necessary.
Hazelnut Thumbprint Cookies With Dark Chocolate (gluten-free)
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup organic coconut sugar
- 1 large egg room temperature
- 1 large egg white
- 5 tablespoons ground hazelnuts hazelnut meal or skins removed from whole roasted hazelnuts and ground in food processor
- 1 cup white rice flour I use Bob's Red Mill
For filling:
- ½ cup dark chocolate chocolate chips
- ½ cup white chocolate chips optional
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silpat.
- In a medium bowl, combine butter and coconut palm sugar with an electric mixer until light and fluffy.
- Add the remaining ingredients. Mix until combined.
- Using a small spoon, scoop cookie dough, spray hands with cooking spray, and roll into a ball, placing on baking sheet. If you find your dough won't roll into a ball, add a little more rice flour at a time until it does. With your index finger, make an indentation in the center of the ball (about midway down). Bake for about 12 minutes. You should start to see edges and bottom start to become golden.
- While cookies are baking, melt dark and white chocolate chips in separate microwave safe bowls, for 30 seconds at a time. Stir after each set of 30 seconds. Continue until melted.
- When cookies are done, remove from oven. With a spoon, fill indentations in cookies with dark chocolate. Using a fork or spoon, drizzle with white chocolate, if desired.
- Remove from baking sheets and allow to cool the rest of the way on a wire rack.
Notes
Nutrition
Ruth
These are gorgeous! Can't wait to try.... did you use regular white rice flour or sweet rice flour?
Tessa
Thank you, Ruth! I used regular white rice flour. I hope you enjoy them!
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merrill
could i replace the hazelnuts for almonds or any other nut?
Tessa
Hi Merrill, yes, I think almond meal would work great here as a replacement for hazelnuts. Pecans or walnuts would probably taste good too! I'd love to hear what you end up subbing and how it worked!
Sarah @ SnixyKitchen
Wow, these thumbprint cookies honestly look like the best thumbprint cookies I've ever seen. I taste my dough to make sure it tastes right...and then some more while I roll them out because what if it changed...and then a little more while it bakes because: yum. Haha. I'm glad you had the patience to wait until these beauties popped out of the oven. I'm adding this to my list of recipes for the holidays!
Tessa
Thank you, Sarah! Hahaha, yes, your way is much more accurate (and way more fun)!
Thalia @ butter and brioche
These thumbprint cookies look so delicious.. and I bet they tasted even better too, you can never go wrong with the combination of dark chocolate and hazelnut!
Tessa
Thanks, Thalia! I have been pretty unsuccessful at eating only one at a time. :)
jaime : the briny
i love thumbprint cookies. there's something so adventuresome and cozy at the same time about them. and your pictures: <3
Tessa
I love them too!!! Thank you, Jaime!
Alison @ Food by Mars
Drool. I need these in my life... PINNED IT! Love the photos.
Tessa
Thank you, Alison! They are pretty addicting! :)