Good morning and welcome to all things cookie on LCK! That seems to be the theme this week (CC: Monday’s post)! Today… Sea Salt Nutella Thumbprints using my easy peas-y homemade Nutella. You can also sub chocolate. Whatever floats your boat!
This post is particularly torturous to write due to the fact that I am not eating one ounce of sugar this entire month. I am typing this and my mouth is literally watering because my blogger friends and I have brought you not one, not two, but FIVE holiday cookie recipes that are paleo-friendly, delicious, and perfect for all of your festive events going on this month! Each recipe is seriously perfection. Christmas week, I’m coming for you!
Sea Salt Nutella Thumbprint Cookies by yours truly (scroll to the bottom for recipe)
Gingersnaps by Taylor of Food Faith Fitness
Peppermint Chocolate Crinkle Cookies from Davida of The Healthy Maven
Shortbread Cookies dipped in Cranberry Chocolate Ganache from Kelly of Nosh and Nourish
Hot Chocolate Cookies from Lee of Fit Foodie Finds
You hooked yet?
Shortbread Cookies dipped in Cranberry Chocolate Ganache from Nosh and Nourish. How pretty and perfect do these look? Find the recipe here.
Paleo Gingersnaps from Food Faith Fitness. So much crunch, so much holiday flavor! Find the recipe here.
Hot Chocolate Cookies from Fit Foodie Finds. WHA?! Yes. Hot chocolate. Frosting. These scream cold weather comfort! Find the recipe here.
Peppermint Chocolate Crinkle Cookies from The Healthy Maven, because you need the peppermint and chocolate combination in your life… ASAP. Find the recipe here.
My cookies combine my new (okay, not so new) favorite combination of chocolate/nutella and sea salt. Best combination, ever. Plus thumbprint cookies just make me happy. It’s like a surprise, that you see, right there in the center.
Sea Salt Nutella Thumbprint Cookies
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- 4 tbsp grass-fed butter
- 3 tbsp raw honey
- Nutella recipe here
- Coarse sea salt
- Preheat oven to 350
- In a bowl combine dry ingredients minus the chocolate chips
- Add in wet and mix well (use your hands or a stand mixer to get the butter mixed in well)
- Line a baking sheet with your baking liner or parchment paper
- Drop spoonfuls of the dough onto the sheet and press your thumb slightly into each center*
- Bake for 10 minutes, or until cooked through
- Remove (you may want to press your thumb in slightly again), and place 1 tsp nutella into the center of each cookie**
- Drizzle with sea salt and let cool before removing from the baking sheet and serving***
- *If the dough is a bit sticky, wet your hands slightly to help form the cookies
- **You can sub melted chocolate
- ***If you want the nutella to harden quickly, transfer baking sheet to the refrigerator
Lexi's Clean Kitchen http://lexiscleankitchen.com/