I am finally in holiday and cookie baking mode. The temperature has dropped to about 20-somethingºF here, and all I want to do is hibernate and bake (and eat) indulgent things, and order christmas presents online. My decorations are slowing making their way out of storage, and I am well stocked with wrapping paper, tape, and little boxes to hand out all of the extra cookies I am going to be baking this year.
It's no secret, I am a little in love with the chocolate - hazelnut - almond butter combo. I'll take it any which way I can get it. In the form of a smoothie, a cake, or even these guys that I made recently, but now that I am in the holiday baking mode, I think it is most appropriate that I use my favorite sweet ingredients for cookies.
I love a GOOD cookie. I have a habit (and you might too) where once or twice a week, I sit down with a cookie and a cup of coffee at about 4:00 in the afternoon. It's my little treat to myself. When I indulge, I like all kinds of cookies, from crunchy chocolate chip, to super soft oatmeal raisin, but my favorite kind of cookie is one that is super tasty with a little bit of the guilt shaved off. Guilt in the form of loads of refined sugar and butter. I love to feel like I am being bad without actually being that bad.
This cookie, is that cookie.
These thumbprint cookies are full of crunch and flavor, all sort of things that are good and nothing that is bad. They are made without refined flours and sugars and butter, just a short list of wholesome ingredients like ground hazelnut flour, maple syrup, coconut oil, cacao, and of course, almond butter (yum).
I like to think of these cookies as a really tasty vehicle for shoveling almond butter + chocolate into my mouth.