Snickerdoodle Thumbprint Cookies with Chocolate
This healthy cinnamon-sugar snickerdoodle thumbprint cookie recipe has an added bonus: chocolate filling! With slightly crispy edges and a chewy, chocolaty center, these snickerdoodle cookies are the ultimate crowd pleaser.
Make Ahead Tip: Cover and refrigerate the chocolate filling for up to 1 week. Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
1/2 starch, 1/2 other carbohydrate, 1/2 fat