Gingerbread Thumbprint Cookies {with Almond Butter}
These soft and chewy Gingerbread Thumbprint Cookies are filled with cream cheese frosting and topped with caramel drizzle.
Ingredients
- 2 whole eggs
- 1/2 cup almond butter 150 grams
- 1/4 cup blackstrap molasses 70 grams
- 1 tsp vanilla extract
- 1/3 cup coconut sugar 60 grams
- 1/2 cup coconut flour 65 grams
- 1 tsp baking soda
Gingerbread Spices
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp all spice
Instructions
- Mix all the eggs, almond butter, blackstrap molasses, vanilla extract, and coconut sugar in a bowl.
- Add in the coconut flour, baking soda, and gingerbread spices and combine well. Sift the dry ingredients if they’re clumpy.
- Cover the dough and freeze for 20 minutes.
- Preheat the oven 350F.
- Scoop into balls, press down with the palm of your hands,and use your thumb to print a hole in the middle.
- Sprinkle some extra coconut sugar on top if desired.
- Bake 10 – 12 minutes.
- Press the hole down after baking, while still warm.
- Fill it with vegan cream cheese frosting or if you’re feeling extra spicy, drizzle it with caramel sauce. Enjoy!