Pistachio Thumbprint Cookies

Preparation

• 1

  Use a double boiler (water bath) to melt the Coconut Oil and the dark chocolate together. Set aside.

• 2

  Whisk the stevia and the oat milk into the melted chocolate mix until well-mixed.

• 3

  Mix together the spelt flour, almond flour, cocoa powder, baking powder, and salt. Sift into the wet ingredients and mix into a smooth cookie dough.

• 4

  Roll the cookie dough into a large ball. Wrap in plastic wrap and put into the fridge for 20-30 minutes.

• 5

  Preheat the oven to 180° C.

• 6

  Divide the dough into about 30 individual cookies.

• 7

  Roll half of the balls in chopped pistachios.

• 8

  Line two cookie sheets with parchment paper. Spread the thumbprint cookies between the two sheets.

• 9

  (Wash your hands!) Use your thumb, a rounded teaspoon, or the end of a wooden cooking spoon to press an indent into each cookie.

• 10

  Bake the cookies for about 10 minutes at 180° C.

• 11

  Meanwhile, make the pistachio filling. Put all the ingredients into a small bowl and mix well.

• 12

  Take the cookies out of the oven. Re-form the indents while the thumbprint cookies are still warm.

• 13

  When the cookies have cooled down, fill each indent with ½ tsp of the pistachio cream.

• 1

  Enjoy!