Mexican Chocolate Thumbprint Cookies for Chocolate Day

We all want a justification for our chocolate obsession, right? Usually it sounds something like, “Well cocoa seeds come from a plant. Plants are vegetables, so chocolate is a vegetable. So chocolate is healthy. Chocolate for dinner!” While these excuses are a tiny bit of a stretch (if chocolate is a veggie, wine is a fruit!), and chocolate certainly is not a vegetable, it does provide many positive health benefits when eaten in moderation and when you choose the right type!

Health professionals recommend swapping large sugary desserts for a few squares of dark chocolate at night, a switch that can save you unwanted calories, fat and the feeling that you’ve maybe overdone it just a tad. Other health benefits of dark chocolate (or semi-sweet chips like those used in these cookies) include the following:

  • Great source of fiber: A 100 gram bar of 70% dark chocolate has 11 grams of fiber.
  • Loaded with minerals: 100 gram bar has more than 1/2 RDA of Magnesium, Copper and Manganese.
  • Cocoa seeds are one of the best sources of antioxidants on the planet.
  • Reduces stress levels by releasing serotonin (the happy hormone) in the brain.
  • Contains levels of “flavanoids” known for fighting fatigue, increasing blood flow, and helping treat insomnia.

These Mexican Chocolate Thumbprint Cookies are the perfect two-bite sized gluten-free treat for a summer day like today. What’s a better vehicle for Mexican Chocolate than a puffy, moist, gluten-free thumbprint cookie? We just don’t know. Maybe some antioxidant-full red wine, but that’s a whole different story. Enjoy!

Mexican Chocolate Thumbprint Cookies
Mexican Chocolate Gluten-Free Thumbprint Cookies
1 cup gluten-free oats
1 cup almond flour
1 cup millet flour
1/2 cup olive oil
1/4 cup maple syrup
1/2 cup coconut sugar
3 tbsp chia seeds
1/2 tsp himalayan sea salt
Chocolate Sauce:
1 cup semi sweet chocolate chips
3 tbsp almond milk
1 tbsp coconut oil
pinch cinnamon
pinch cayenne pepper
Directions:

Preheat oven to 350°. In a food processor pulse together oats, almond flour, millet flour, olive oil, maple syrup, coconut sugar, chia and sea salt. With your hands, roll dough into 1” balls and place on lined cookie sheet. Using your thumb, press into center of ball to create an indentation. Bake in the oven for 15 minutes. Meanwhile, make the chocolate sauce: In a microwave safe bowl or double boiler add chocolate chips, almond milk and oil. Cook for 45-60 seconds. Whisk ingredients until smooth. Add cinnamon and cayenne. When cookies are done place a dollop of chocolate sauce in each cookie.

July 07, 2015 — Brigid McEntee