RYZE Chai Thumbprint Cookies

1 cup gluten-free oat flour

1/4 cup coconut oil (melted)

1/8 cup maple syrup

2 tbsp almnod flour

1 tsp vanilla extract

Once combined well, put the dough in the fridge for 20 mins

Preheat oven to 350 degrees

Roll a spoonful of dough in your hands, forming a ball. Using a 1/4 tsp, create small holes in the top of the dough like a thumbprint. Place each cookie on parchment paper on a sheet pan.

Bake for 10-12 minutes

Once done, carefully push in the thumbprint of each cookie again. Let cool.

Melt 1/2 cup of chocolate chips and 1 tsp coconut oil. Mix well and drizzle over all the cookies. 

If you want the drizzle to harden, place cookies in the fridge for at least 5 minutes.

Using a 1/2 tsp, place a scoop of almond butter in the thumbprints of each cookie. Enjoy!