Chocolate Apricot Thumbprint Cookies
As the general pace of the holidays picks up right about now, ours has been no exception. We've had a jam-packed schedule, but in the best way possible. My mom is in town and we have visited Christmas markets near and far and enjoyed winter hikes. If I didn't feel the magic of the season before, I definitely do now after all the glühwein, vin chaud, hot chocolate, snow-covered hiking trails, and baking these amazing cookies.
Thumbprint cookies are one of my favorite cookies; it just doesn't get much better than a buttery cookie filled with gooey jam. But this chocolate apricot version is the princess of all thumbprints, if I can say so myself. And it's dead simple to put together, so if you need a special cookie to round out your holiday dessert selection over the next few weeks, pick this one! A bonus is that it is free of gluten and dairy, so it's sure to please all.
Wishing you all a very warm and nourishing holiday season filled with peace and love.
~Katie
Chocolate Apricot Thumbprint Cookies
Adapted from Amy Chaplin
Makes 18-22 cookies
Notes: I make my own oat flour by grinding up oats in a small food processor.
- 1 ¼ cup (203 g) almond flour/meal
- ½ cup (55 g) gluten-free oat flour
- ¼ cup + 1 Tbsp. (48 g) buckwheat flour (or brown rice/almond flour)
- 1 Tbsp. cornstarch (or arrowroot)
- ¼ cup (35 g) coconut sugar (or Muscovado - unrefined raw cane sugar)
- ½ tsp. baking powder
- Zest 1 lemon
- Heaping ¼ cup (60 ml) melted coconut oil (68 g - measured solid)
- 4 Tbsp. maple syrup
- 2 tsp. vanilla extract
- 1/8 tsp. fine sea salt
- Apricot jam
- 3 oz. dark chocolate, chopped
- Flakey sea salt to sprinkle
- Preheat oven to 176° C (350° F). Line a baking sheet with silpat or parchment paper and set aside.
- In a medium bowl, whisk together almond meal and next 6 ingredients (through lemon zest). In another bowl combine melted coconut oil, maple syrup, vanilla and salt and whisk to combine.
- Pour liquid mixture into dry ingredients and stir to combine. If dough seems too wet to roll, set it aside for 10 minutes to thicken.
- Scoop out tablespoon-size balls, roll to shape, and place on baking sheet. Press your thumb into the center of the cookie to make a fairly wide indention.
- Spoon jam into the center of each cookie and top with chocolate. Be generous with jam and chocolate, as the cookies spread out when baked.
- Sprinkle with flakey sea salt and bake 9 to 10 minutes, or until edges begin to turn light golden brown. Remove from oven and place on cooling rack.