Hello! Coming at ya today with some absolutely delicious cookies! I made these the other day and I just have to warn you of something. They. Are. Addicting. I eat pretty much every single piece of all of the recipes that I make and I really haven’t inhaled (yes inhaled) any of my creations like I did with these.
They kind of remind me of these gingerbread cookies which is awesome! Gingerbread cookie base, chocolate filling, and peanut butter topping. Mmmm! I debated on if I should share these yet because gingerbread is associated with Christmas. But I just decorated a Christmas tree at my “real job” today and I figured that sharing these is totally acceptable. Plus, who said that we can’t eat gingerbread things right now?! There are no rules which makes it so much fun!
Chocolate Gingerbread Thumbprint Cookies
makes 8-10 cookies
Cookies: 1 and 1/2 cup dates
1/4 cup almonds
1/4 cup cashews
1 tablespoon coconut water
1 teaspoon coconut sugar
1/2 teaspoon coconut oil
1/2 teaspoon molasses
1/2 teaspoon nutmeg
Blend all ingredients together in your blender or food processor. Roll into medium sized balls and press into the center creating a place for the chocolate. Set aside.
1 cup dates
1 tablespoon maple syrup
2 teaspoons cacao
Blend together ingredients and spoon out into the center of the cookies.
Drizzle with peanut butter or anything else that you desire! Serve, enjoy!