Happy Friday! Here are my beautiful and delicious CHOCOLATE RASPBERRY PECAN THUM…

By | October 9, 2020

Happy Friday! Here are my beautiful and delicious CHOCOLATE RASPBERRY PECAN THUMBPRINT COOKIES πŸ«πŸ’— They’re pretty simple to make! This recipe uses all healthy ingredients and the filling has no added sugar! Recipe down below⬇️

Chocolate Raspberry Pecan Thumbprint Cookies:

Cookie:
– 2 cups oats
– 2 mashed ripe bananas
– 1/4 cup 100% cocoa powder
– 2 tablespoons honey or maple syrup
– 1 tablespoon olive oil
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Filling:
– 1 cup fresh raspberries
– 1/4 cup water with 1 tablespoon cornstarch
– 1/2 teaspoon vanilla extract
– Pinch of salt
Topping:
– Crushed pecans
– Melted dark chocolate
Preheat the oven to 325 Β°F. Use the blender to turn oats into oat flour. Mix together all the ingredients for the cookie in a bowl. Line a baking pan with parchment paper and form the dough into balls. Push your thumb into the center of each one to make and indentation. Bake for 13 minutes. To make the filling, heat a pot on the stove on medium heat and allow the raspberries to simmer until it has the desired consistency. Mix in the rest of the filling ingredients and stir until it becomes thick. Scoop the filling into the indentation on each cookie and top with crushed pecans. Finally, drizzle with dark chocolate. Refrigerate for 1 hour. Enjoy!!πŸ˜‹

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