Chocolate Almond Butter Gluten Free Thumbprint Cookies

Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
In a large bowl combine almond butter, maple syrup, eggs and oil. Whisk until smooth.
In another bowl combine coconut flour, cacao powder, baking soda, cinnamon and sea salt. Mix until combined.
Pour dry ingredients into wet and mix until smoothly combined. Let the batter sit a few minutes to let the coconut flour absorb the liquid.
Using wet hands, grab large rounded tablespoon portions of dough. Roll into balls. Place on cookie sheet and then using your thumb, gently press and flatten the center of each cookie.
Place one chocolate chunk into each thumbprint.
Sprinkle cookies with a light dusting of sea salt.
Bake for 8-10 minutes or until cookies are firm and edges are beginning to turn golden.
Remove from the oven and let cool before serving.
Enjoy!