Chocolate Gingerbread Thumbprints
Prep time
Total time
Author: The Seasonal Diet
Serves: 5-10
Ingredients
- 1¼ cup brown rice flour
- ¼ cup coconut oil
- ½ tsp. baking powder
- ½ cup non-dairy milk
- 2 Tbsp. molasses
- ½ cup + 1 Tbsp. coconut sugar
- ½ tsp. baking soda
- 1 tsp. pumpkin pie spice
- 1 tsp. ginger powder
- 1 70% dark chocolate bar or baking bar
Instructions
- In a large bowl mix coconut oil, milk, molasses and sugar. Do your best to mash up coconut oil chunks, if they don't completely break up that's ok.
- Next add flour, baking powder, soda, pumpkin pie spice and ginger powder. Stir well and mix into a pile in the middle of the bowl.
- Place the mixture in the refrigerator for 30 minutes to chill.
- Preheat oven to 350°F.
- Lightly oil or line baking sheet with parchment paper.
- Scoop dough into 10 cookies. Then, using your thumb (or the back of ½ Table Spoon), press indents into cookies. Bake for 12 minutes. Take out and press down if thumbprint disappeared but be careful not to go through cookie.
- Chop chocolate bar into 10 chunks and place 1 piece in the center of each cookie.
- Place back in oven for 2 minutes.
- Allow to cool for 10 minutes.
- Then transfer to a large plate and place in the refrigerator to harden, about 30 minutes more.
