Chocolate lovers, add these Chocolate-Beet Thumbprint Cookies to your weekend baking list. Made with coconut flour, cocoa, maple syrup, and Dr. Cowan’s Garden Three-Beet Powder, each cookie is finished with a rich chocolate-filled center. For an extra touch, top with a dollop of maple-and-cinnamon whipped cream.
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1/2 cup coconut oil, melted
1/2 cup coconut flour
1/2 cup Dr. Cowan's Three-Beet Powder
4 pastured eggs
1/2 cup maple syrup
1/8 tsp sea salt
1/3 cup organic cocoa powder
1/2 tsp vanilla extract
1/2 cup semisweet or dark chocolate chips
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
In a medium-sized bowl, combine eggs, melted coconut oil, maple syrup, vanilla extract and salt. Blend with a hand mixer or by hand until batter is well mixed.
Using about 1 tablespoon of dough, form dough into balls and place on baking sheet. Press thumb into center of the dough balls.
Bake cookies for about 15 minutes.
Melt the chocolate chips over very low heat. Pour about a teaspoon of melted chocolate carefully into each thumbprint "well." Refrigerate till chocolate hardens, about 20 minutes or so.
Option: Top each with a dollop of whipped cream sweetened with cinnamon and maple syrup!
