Triple chocolate thumbprint cookies

This post is also available in: Español

The best chocolate cookies in the world! As you may have noticed, I am addicted to chocolate and sweet things. And I was always a cookie lover, they are perfect for satisfying sweet cravings quickly. I always love to have some cookies close, and if they are chocolate ones, they are even better!

For these super crunchy cookies I used wholewheat flour and quinoa flour, but you can replace the wheat flour with buckwheat, to get a gluten-free recipe. The filling is made with chocolate & peanut butter, a real bomb, super creamy and more than delicious! Each bite is heavenly

Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!

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Triple chocolate thumbprint cookies

Crunchy, simple and super healthy cookies filled with the most decadent and delicious peanut butter and chocolate cream in the world!

Course Breakfast, Dessert

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 16 cookies

Author Gaspar Carreira

Ingredients

Cookies

• 1 1/3 cup wholewheat flour for gluten free version replace with buckwheat flour
• 1 cup quinoa flour
• 1/2 cup liquid oil
• 1/2 cup coconut or muscovado sugar
• 1/2 cup raw cacao powder
• 2 eggs or 3 egg replacement*
• 1/4 tsp sea salt

Chocolate peanut butter cream

• 1/4 cup unsalted peanut butter
• 1/4 cup raw cacao powder
• 1/4 cup maple syrup or honey
• 1 Tbsp soft coconut oil

Instructions

Cookies

1. Preheat the oven to 200°C.

2. Mix the dry ingredintes, including the sugar, until they are all well integrated. Add the eggs and oil. Mix well until you have a homogeneous mixture. It must be solid, and a little wet. If it is necessary, add one or two tablespoons of cold water, to help integrate all the ingredients.

3. On a baking sheet with parchment pape, assemble 16 balls of equal size. Press the balls with your finger or a bottle cap, making a hole in the middle of the cookie to put the filling.

4. Bake the cookies until they are crispy, about 20 minutes.

5. Let cool

Filling

1. Mix all the ingredients in a small bowl. Once the galetas are cold put a teaspoon of filling in each hole of the cookies.

2. You can decorate with melted chocolate. It is not necessary to store them in the refrigerator.

Recipe Notes

* You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes

This post is also available in: Español