Place all ingredients into a high-speed blender.

Blend on high for 2-3 minutes, stopping to scrape the sides as needed.

Add more water by the tablespoon as needed in order to form a doughy ball. The goal here is for the cookies to hold shape, but to be soft enough to press your thumb into for the thumbprint.

Once you've gotten the desired texture, use a 1.5-tablespoon cookie scoop to scoop dough into your hands.

Roll into balls and place onto a baking sheet. Repeat until all dough is gone.

Use a teaspoon or finger to press a hole into each ball to create the thumbprint.

Next, melt 1/3 cup of white chocolate in a microwave-safe bowl.

Use a 1/2 teaspoon to spoon melted white chocolate into the center of each thumbprint.

Place entire baking sheet into the freezer and freeze for a half hour to set the white chocolate.