Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a mixing bowl, combine the large eggs, softened coconut oil, erythritol, vanilla extract, and the espresso mixture. Whisk until well blended.
Step 3: In a separate bowl, mix the super-fine almond flour, unsweetened cocoa powder, and baking soda. Stir to ensure there are no lumps.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. It should be slightly sticky but manageable.
Step 5: Using a cookie scoop or tablespoon, portion out the dough and roll it into balls. Place them on the prepared baking sheet, leaving enough space between each ball.
Step 6: Using your thumb or the back of a teaspoon, press down gently in the center of each cookie to create an indentation for the filling.
Step 7: Bake the cookies in the preheated oven for 10-12 minutes, or until they are set. Keep an eye on them to ensure they don’t overbake.
Step 8: If using sugar-free dark chocolate, melt it in a microwave-safe bowl or over a double boiler. Once the cookies are out of the oven and slightly cooled, fill the thumbprint indentations with melted chocolate.
Step 9: Allow the cookies to cool completely on the baking sheet. This will help them firm up and enhance their flavor.
