Healthy Suntella Thumbprint Cookies
These cookies are perfectly soft, deliciously sweet, and have the most decadent chocolate filling! They’re also really easy to make, which might be dangerous… Every batch I bake always seems to disappear in the blink of an eye! Leftover cookies will keep for at least four days (if not longer!) if stored in an airtight container at room temperature, or they’ll keep for at least one week (if not longer!) if stored in an airtight container in the refrigerator.
Ingredients
- 1 ½ tbsp (21g) coconut oil or unsalted butter, melted and cooled slightly
- 2 tsp vanilla extract
- 5 tbsp (75mL) unsweetened vanilla almond milk, room temperature
- ⅛ tsp salt
- ½ cup (96g) Lakanto Golden Monkfruit Sugar Substitute
- 1 cup (120g) oat flour (gluten-free if necessary and measured like this)
- ½ tsp baking soda
- ¼ cup (60g) Lakanto Suntella
Instructions
- In a medium bowl, whisk together the coconut oil, vanilla, milk, and salt. Stir in the golden monkfruit until fully incorporated. Pour the oat flour on top, and sprinkle the baking soda over the oat flour (to prevent clumps!). Stir them in together until just incorporated. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Transfer the Suntella into a zip-topped bag, and cut off the corner of the bag.
- Roll the cookie dough into 24 small spheres, and place them on the prepared baking sheet. (If the dough sticks to your hands, moisten your hands with a little water first!) Using your index finger or thumb, make an indentation in the center of each, and pipe the Suntella into the indentations. (If the dough cracks, gently pinch it back together with your fingers.) Bake at 350°F for 6-8 minutes. Cool on the baking sheet for 10 minutes before carefully transferring to a wire rack. (If the cookies stick to the baking sheet, slide a knife underneath each cookie first!)
Notes
I show you how to make your own oat flour at home here!
White whole wheat flour, whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the oat flour.
For a non-oat-flour gluten-free flour option, use as follows: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured like this.
It’s important to measure the flour correctly, using this method or a kitchen scale. Too much flour will make your cookies turn out dry and crumbly, rather than soft and chewy. If you can’t incorporate all of the flour into your cookie dough, then stir in additional milk ½ teaspoon at a time until all of the dry ingredients are incorporated.
Non-dairy vegan stick-style butter may be substituted for the coconut oil and unsalted butter.
Any milk may be substituted for the unsweetened vanilla almond milk.
This recipe is easily doubled!
{gluten-free, egg-free, dairy-free, vegan, sugar-free, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.