Chocolate hazelnut thumbprints

CHOCOLATE HAZELNUT THUMBPRINTS

Yield: 24 cookies (2 per serving)

Prep Time: 15 minutes (not including time to make chocolate hazelnut spread)

Cook Time: 18 minutes

2 cups (200g) hazelnut meal

½ cup granulated erythritol-based sweetener

½ teaspoon baking powder

¼ teaspoon salt

1 large egg

¼ cup (½ stick) unsalted butter, melted but not hot

½ teaspoon vanilla extract

½ cup Homemade Chocolate Hazelnut Spread (here)

SWEETENER OPTIONS:

These cookies can be sweetened with any sweetener you prefer.

1. Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.

2. In a medium bowl, whisk together the hazelnut meal, sweetener, baking powder, and salt. Stir in the egg, melted butter, and vanilla extract until the dough comes together.

3. Roll the dough into 1-inch balls and place a few inches apart on the lined baking sheet. Press the balls down with the palm of your hand to about ½ inch thick. Use your thumb to make a well in the center of each cookie.

4. Bake for 15 to 18 minutes, until golden brown around the edges and just firm to the touch. Remove from the oven and let cool completely on the pan.

5. Once cool, dab about 1 teaspoon of the chocolate hazelnut spread into each well.

DAIRY-FREE OPTION: Use coconut oil in place of the butter.

STORAGE INSTRUCTIONS: These cookies are best stored in the fridge, as the filling can be pretty goopy otherwise. But I like the flavors best at room temperature, so I always let them sit out for 15 minutes or so before eating them.

NUTRITIONAL INFORMATION

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Chocolate hazelnut thumbprints