Equipment

• Medium Mixing Bowl
• Small Mixing Bowl
• Spatula
• Cookie Tray
• Cookie Scoop
• Parchment Paper

Healthy Thumbprint Cookies

1. Preheat the oven to 350 degrees and parchment line a cookie sheet.
2. In the medium mixing bowl, combine the melted butter and the coconut sugar and stir until fully combined.
3. Add in the egg and mix until fully combined and smooth.
4. Stir in the oats, almond flour, and sea salt and combine until a dough forms. Set aside.
5. In the small mixing bowl, combine the powdered almond butter and water and mix until smooth and creamy.
6. With a 1 ½ tbsp. cookie scoop, scoop the dough into balls, and place on the parchment-lined cookie sheet.
7. With the back of a teaspoon measuring spoon or your thumb, gently press down in the middle of each cookie dough ball to form a small indent.
8. Fill each indent with approximately 1 tsp. of prepared almond butter.
9. Bake for 10-12 minutes or until the edges are lightly golden brown.
10. Remove from the oven and allow to cool for 10 minutes on the tray and then move onto a cooling rack to fully cool. Enjoy!
11. Store leftover cookies in an airtight container at room temperature for up to 7 days.