Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

An image of a soft, chewy chocolate chip cookie hijacked my brain today, and I couldn't shake it. Occasionally when this happens, I throw a dog a bone. Or in this case, throw a gal a cookie. It keeps the thought from breeding itself into a massive beast with sharp claws and foam oozing from its mouth. Scary things lurk in the shadows of the subconscious.
I checked out some "natural" boxed cookies at the store, but seemed to run into an ingredient on every box that didn't sit well. So I went home and made a batch of something that would shrink the beast back into its cave. It worked. I have my brain back, and now I can think about what to make for dinner. . .

Nut Butter Thumbprints: (Makes 2 dozen)
*1 1/2 cups high quality flour
*1/2 tsp aluminum free baking powder
*1/2 tsp sea salt
*1 stick organic butter, room temp
*1/2 cup organic peanut, almond or sunflower seed butter
*1 tsp vanilla extract
*1 fresh egg
*2/3 cup raw cane sugar
*1/4 cup molasses
Line a baking sheet with parchment. Preheat oven to 375.
Mix dry ingredients together in a small bowl. Set aside. In a separate bowl, beat the butter, sugar, nut butter and molasses together with an electric mixer on low speed until smooth. Add the egg followed by the vanilla. Slowly add the dry mixture, and mix until just incorporated.

Roll a tablespoon of the dough into a ball. Place on cookie sheet, and repeat spacing three cookies to a row. Place thumb in the center of dough ball, and press firmly downward to create a small well for the chocolate filling.
Bake for approximately 10 minutes. Remove from oven and transfer to a wire cooling rack. Repeat with remaining dough. Cool completely before piping in the filling.

For Dark Chocolate Filling:
*1 cup cocoa powder
*1/2 cup raw cane sugar
*1 tsp vanilla
*1 tsp. unsalted butter
*1/2 cup boiling water

Whisk all ingredients together in a small bowl. Allow to cool. Transfer to a Ziploc bag. Encourage chocolate to one side of the bag. Cut off the tip of this side of the bag, and pipe a small amount into the thumbprint of each cookie.

*Can be stored in an airtight container in the freezer.

Views: 54

Comment by Cornelia on August 27, 2010 at 12:16pm
Rachel, you've outdone yourself with this recipe. And the photos! There is NO way that I'm not making a batch of these this weekend. Thank you so much for sharing!
Comment by Larry Snyder on August 27, 2010 at 12:27pm
I'll take a dozen warm please.


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