I took my inspiration for these cookies from the combination of two traditional cookies- thumbprint cookies and peanut blossoms. My favorite chocolates when I was a child were chocolate covered cherries. I remember trying to decide whether or not to eat them in one bite to avoid the mess or eat them in several small bites but end up a bit sticky!
Chocolate Cherry Thumbprint Cookie Recipe
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1 1/2 cup almond meal/flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2-3 tablespoons buttery spread or butter
1/3 cup raw agave syrup
1/2 teaspoon vanilla extract
20-24 sweet black cherries, pitted and frozen
1/2 cup semi-sweet melted chocolate
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In a medium mixing bowl combine the almond flour, baking soda, and salt. Then mix in the buttery spread and agave. Set in the refrigerator to chill.
Set a baking dish or tray with parchment paper in the freezer until cold. Dip the frozen cherries in the melted chocolate and set them out on the chilled baking dish. Place them back into the freezer.
Preheat the oven to 350 degrees F. Prepare two baking trays with parchment paper. Roll about 1 tablespoon of cookie dough into a ball, set on the tray and flatten slightly. Repeat until all of the dough is used. Bake the cookies for 6-10 minutes until they start to get a bit of color on the edge near the pan. (Don’t overcook these- they will continue to cook after they are out of the oven.)
Set the hot cookies (still on the baking tray) on a cooling rack. Quickly press a chocolate covered frozen cherry into each cookie while they are still hot.
Wait until the cherries have thawed and enjoy!
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I am sharing this recipe on
Cuter Than Gluten 