Dessert: Gluten-Free Chocolate-Almond Thumbprint Cookies

This recipe includes fertility superfoods such as:

Cinnamon, Honey

Health and fertility benefits of Gluten-Free Chocolate-Almond Thumbprint Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 1/2 cups honey
1/4 cup unsweetened coconut milk
3/4 cup coconut oil
1/2 teaspoon kosher salt
1 tablespoon plus 1/4 teaspoon pure vanilla extract
2 1/2 cups almond flour
2 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon ground cinnamon
Pinch of cayenne
6 ounces dark chocolate, finely chopped
1 large egg beaten with 1 egg yolk
Flaky sea salt, for garnish

Instructions

Line an 81/2 -by-41/2 -inch loaf pan with parchment paper. In a small saucepan, heat 1 cup of the honey with the coconut milk, 2 tablespoons of the coconut oil and 1/4 teaspoon of the salt over moderately high heat. Attach a candy thermometer to the pan and cook, stirring occasionally, until the mixture reaches 250 °, 6 to 8 minutes. Stir in 1/4 teaspoon of the vanilla, then pour the mixture into the prepared pan. Refrigerate until solid, at least 2 hours.
Lift the caramel out of the pan and quickly cut into 1/2 -inch squares. Arrange the squares on a parchment paper-lined baking sheet and refrigerate.
Meanwhile, in a medium bowl, whisk the almond flour with the cocoa powder, baking soda, cinnamon, cayenne and the remaining 1/4 teaspoon of salt. Stir in the dark chocolate. In a small saucepan, combine the remaining 1/2 cup plus 2 tablespoons of coconut oil and 1/2 cup of honey over moderate heat and cook until the coconut oil liquefies. Remove from the heat and stir in the beaten egg and the remaining 1 tablespoon of vanilla. Pour this mixture over the dry ingredients and stir until just combined.
Preheat the oven to 350 °. Line 2 large rimmed baking sheets with parchment paper. Using 2 teaspoons, scoop the dough into 3/4-inch balls. Working in 4 batches, arrange the balls on the prepared sheets at least 2 inches apart. Bake the cookies for 8 minutes, until lightly browned at the edges; rotate the baking sheets from top to bottom and front to back halfway through baking.
When the cookies come out of the oven, immediately make a well in the center of each one and press in a square of honey caramel. Sprinkle the caramel with a pinch of sea salt. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a rack to cool completely.

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