Thumbprint cookies are icons of the holiday season for me. Usually filled with a Hershey’s kiss, my cookies feature homemade chocolate hazelnut spread. You don’t have to miss out on your favorite cookies just because you’re avoiding grains and gluten this holiday season! Last year, I gave you my grain free slice-and-bake cookies, now I’m using that dough to make little sweets filled with homemade chocolate hazelnut spread.
I tested the cookies two ways: one with maple sugar and a bit of arrowroot flour and one with honey as the sweetener. I prefer the dough with the maple sugar because they have more of a shortbread consistency, especially since the added arrowroot helps add that bit of “crunch”. The honey-sweetened dough is nice and flavorful without being too sweet. Like many grain-free baked goods, they’re best eaten the day they’re baked; they tend to soften overnight.
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