Almond Crunch Chocolate Thumbprint Cookies

• Baking & Spices

  • 1 cup Almond flour
  • 1/3 cup Chocolate chips, sugar-free
  • 1/3 cup Coconut flour
  • 1 tsp Vanilla

• Nuts & Seeds

  • 2/3 cup Almonds

• Dairy

  • 1 stick Butter, salted
  • 3 tbsp Heavy cream

• Desserts

  • 2 tsp Gelatin

• Other

  • 2 tsp Trim Healthy Mama Gentle Sweet (or my sweetener blend

Found on joyfilledeats.com

Description

Ingredients

• 1 stick cold salted butter, cut into pieces
• 1 cup almond flour
• 1/3 cup coconut flour
• 1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 2 tsp gelatin
• 1 tsp vanilla
• 2/3 cup sliced almonds
• 2 tsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 1/3 cup sugar free chocolate chips
• 3 tbsp heavy cream

Directions

• Preheat oven to 350.
• Combine the 2/3 cup sliced almonds and 2 tsp sweetener in a food processor and pulse into chopped. Transfer to a small bowl and set aside.
• Next, combine all the dough ingredients in the food processor and pulse until a uniform dough forms. Divide into 24 balls and roll each in the almond topping. Put on a parchment lined baking sheet and press down making a little well with your thumbs. Sprinkle a little more almond topping on each.
• Bake for 12-15 minutes or until lightly browned around the edges. Cool for at least 10 minutes.
• Meanwhile, put the chocolate chips and heavy cream in a microwave safe bowl and heat for 30 seconds. Stir. Heat for another 30 seconds. Stir. Repeat until the chocolate has melted. Stir until smooth.
• Divide the chocolate ganache between the thumbprint cookies. Sprinkle with a little more of the chopped almonds.