Gluten Free + Passover Friendly Almond Chocolate Thumbprint Cookies

ingredients:
for the cookie:

instructions:
to make the cookies:

in a large bowl, whisk the almond flour, sugar, gluten free flour, cinnamon, xanthan gum, and Celtic sea salt. set aside.
in a small sauce pan, melt butter. cool slightly.
in a small bowl, whisk the egg and vanilla.
add all the wet ingredients to the dry ingredients. mix to combine. this may seem really dry and you may be inclined to feel the need for
more wet ingredients, but it will come together.
form dough into a ball. wrap with plastic wrap and press into a disc. chill dough until firm, about an hour.
preheat oven to 350*.
using a 1 tablespoon ice cream scooper, form balls and place on parchment lined, rimmed baking sheet. chill for 10-15 minutes.
using the back of 1/2 teaspoon measuring spoon, press into the center of each dough. line cookies on parchment lined, rimmed baking sheet, spacing 2 inches apart.
bake 10-12 minutes, or until the tops are golden and the rim of the cookie is just starting to turn golden.
cool completely on wire racks.
to make the chocolate:
place both chocolate and butter in a glass bowl set over a small saucepan (don’t let the bottom of the bowl touch the water). stir occasionally until all chocolate and butter are melted and combined.
drop a small amount of chocolate into each of the cooled cookies. let set completely before eating.
store in an airtight container for up to 3 days, or refrigerate for 1 week.

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