If you are craving a treat that feels like a warm hug and dances beautifully between rich chocolate and a kiss of peppermint, this Chocolate Thumbprint Cookies Recipe is your new best friend in the kitchen. These cookies are soft yet sturdy, with a tender almond flour base and a luscious, melty chocolate ganache center topped with just the right hint of peppermint crunch. Perfect for sharing (or sneaking a few extras), this recipe effortlessly blends simple ingredients to create an irresistibly festive cookie you’ll want to bake again and again.
Ingredients You’ll Need
Getting started with this Chocolate Thumbprint Cookies Recipe is wonderfully straightforward because each ingredient has a purpose that shines through. From the nutty almond flour forming the tender base to the burst of peppermint in the ganache, every component plays a part in the final, delectable bite.
- Almond flour: The star of the cookie base, providing a naturally sweet, nutty flavor and a tender texture that’s gluten-free.
- Cocoa powder: Adds rich chocolate depth without overpowering the delicate almond notes.
- Baking powder: Gives the cookies just enough lift to stay soft and fluffy.
- Coconut oil: Melted to add moisture and a subtle tropical richness that complements the chocolate.
- Pure maple syrup: A natural sweetener that imparts a gentle sweetness and slight caramel undertone.
- Oat milk or almond milk: Keeps the dough moist and works well with the nutty ingredients.
- Vanilla extract: Brings warmth and rounds out the flavors beautifully.
- Almond butter: Adds creaminess and depth, enhancing the almond flavor.
- Kosher salt: Balances the sweetness and helps amplify all the nutty and chocolatey notes.
- Dark chocolate chips: For the ganache, providing a luscious, bittersweet center.
- Peppermint extract: Gives a refreshing twist that’s festive and vibrant.
- Optional crushed candy canes: A crunchy, colorful topping that elevates the cookies’ charm and texture.
How to Make Chocolate Thumbprint Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by combining almond flour, cocoa powder, and baking powder in a large bowl. Stir gently but thoroughly to make sure the powdery chocolate blends evenly into the flour. This is the foundation of your cookies, so you want every bite to be consistently heavenly.
Step 2: Add the Wet Ingredients
Next, pour in the melted coconut oil, pure maple syrup, oat or almond milk, vanilla extract, almond butter, and kosher salt. Stir everything together with care until the dough comes together in a uniformly moist ball. This mixture will feel soft but hold its shape beautifully after chilling.
Step 3: Chill the Dough
Pop your dough into the fridge for 30 minutes to 1 hour. This resting time firms up the dough, making it easier to roll and ensuring your cookies bake with the perfect texture—soft but not crumbly.
Step 4: Preheat the Oven
Set your oven to 350 degrees Fahrenheit so it’s nice and hot when your dough is ready. A properly heated oven ensures even baking and that irresistible slightly crisp edge.
Step 5: Shape the Cookies
Roll your chilled dough into 1-inch balls—this recipe should make about a dozen. Arrange them on a parchment-lined baking sheet with some space between each. Then, gently press your thumb into the center of each to create a perfect little well for the ganache filling.
Step 6: Bake Your Cookies
Bake the cookies for 12 minutes until they’re just set but still tender to the touch. Let them cool on the baking sheet while you whip up the luscious filling.
Step 7: Prepare the Ganache
In a small saucepan over low heat, combine the almond milk, dark chocolate chips, and peppermint extract. Stir continuously until the chocolate melts smoothly and the ganache becomes silky. Remove from the heat to prevent overcooking or seizing.
Step 8: Fill and Finish
Carefully spoon the warm ganache into the thumbprint indentations of each cookie. If you want to go the extra festive mile, sprinkle crushed candy canes on top while the ganache is still soft—this adds delightful crunch and a pop of holiday color.
How to Serve Chocolate Thumbprint Cookies Recipe
Garnishes
The simple addition of crushed candy canes turns these cookies into a festive delight. If peppermint isn’t your style, finely chopped nuts, shredded coconut, or a dusting of powdered sugar make equally lovely garnishes that add texture and eye appeal.
Side Dishes
Serve your cookies alongside a steaming mug of spiced tea, rich hot chocolate, or a velvety latte for a cozy treat. The cookie’s chocolatey, nutty flavors pair beautifully with creamy or spicy beverages that bring out their warmth.
Creative Ways to Present
For a party or gift, arrange these cookies on a decorative platter with sprigs of fresh mint or holly to complement the peppermint notes. Or stack them in a pretty jar with layers of crushed peppermint candies for a cheery homemade gift that’s impossible not to love.
Make Ahead and Storage
Storing Leftovers
Keep your homemade Chocolate Thumbprint Cookies Recipe fresh by storing them in an airtight container at room temperature for up to 4 days. This helps preserve their tender crumb and soft ganache filling without losing that just-baked appeal.
Freezing
If you want to prepare ahead, you can freeze the baked and filled cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container once firm. They freeze well for up to 3 months, making them perfect for holiday baking in advance.
Reheating
When ready to enjoy, thaw the cookies at room temperature or warm gently in a 300 degree Fahrenheit oven for 5 minutes. This brings back the gooey chocolate center and fresh-baked softness, almost like they just came out of the oven.
FAQs
Can I use regular flour instead of almond flour?
While this recipe is designed for almond flour to achieve that moist, nutty texture and gluten-free option, you could substitute all-purpose flour but expect a different texture and flavor—more cakey and less rich in almond taste.
Is there a substitute for coconut oil?
Yes! You can use a mild-tasting oil like avocado or light olive oil, or even unsalted butter melted if you’re not avoiding dairy. Coconut oil adds a subtle flavor and helps firm up the dough when chilled.
Can I omit the peppermint extract?
Absolutely! Peppermint gives a lovely festive twist, but you can leave it out or substitute with a teaspoon of almond or orange extract for a different flavor profile that’s just as delicious.
How do I make these cookies vegan?
This recipe is already naturally vegan as long as you use dairy-free milk and chocolate chips. Just double-check your chocolate chips to ensure they don’t contain milk derivatives.
What if I don’t have dark chocolate chips?
If you don’t have dark chocolate chips, use any good quality chocolate you have on hand—whether it’s milk or semi-sweet. The flavor will be a bit sweeter, but still wonderfully rich and satisfying.
Final Thoughts
This Chocolate Thumbprint Cookies Recipe is truly a crowd-pleaser and a joyful way to bring a bit of sweetness and warmth into any day. They’re simple enough to make on a whim but special enough to share among friends and family. Once you try these cookies with their tender almond base and melt-in-your-mouth chocolate peppermint center, they’ll become one of your favorite go-to recipes whether it’s for holidays or a cozy weekend treat.
Print
Chocolate Thumbprint Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Chocolate Thumbprint Cookies feature a rich cocoa almond flour base with a luscious dark chocolate peppermint ganache center. Naturally sweetened with maple syrup and enhanced with almond butter and coconut oil, these gluten-free and dairy-free treats are perfect for festive occasions or a cozy indulgence.
Ingredients
Dry Ingredients
- 1 3/4 cups almond flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 3 tablespoons coconut oil, melted
- 1/4 cup pure maple syrup
- 2 tablespoons oat milk or almond milk
- 1 teaspoon vanilla extract
- 1/4 cup almond butter
Ganache Ingredients
- 1/3 cup almond milk
- 1/3 cup dark chocolate chips
- 1/4 teaspoon peppermint extract
- Optional for topping – crushed candy canes
Instructions
- Mix Dry Ingredients: Combine the almond flour, cocoa powder, and baking powder in a large mixing bowl. Stir until evenly combined to ensure a uniform base for the cookies.
- Add Wet Ingredients: Add the melted coconut oil, maple syrup, oat or almond milk, vanilla extract, almond butter, and kosher salt to the dry ingredients. Stir thoroughly until the dough forms a smooth, cohesive mixture.
- Chill the Dough: Cover the bowl and chill the dough in the refrigerator for 30 minutes to 1 hour. This step firms up the dough, making it easier to handle and helping cookies hold their shape during baking.
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and facilitates even baking.
- Shape Cookies: Roll the chilled dough into 1-inch balls, aiming to make 12 in total. Place them spaced evenly on the prepared baking sheet. Press your thumb into the center of each ball to create a well for the ganache filling.
- Bake: Bake in the preheated oven for 12 minutes. The cookies should be set but still soft. Remove them from the oven and allow them to cool on the sheet while you prepare the ganache.
- Prepare Ganache: In a small saucepan over low heat, combine the almond milk, dark chocolate chips, and peppermint extract. Stir constantly until the chocolate is fully melted and the mixture is smooth. Remove from heat promptly to avoid burning.
- Fill Cookies: Spoon a small amount of the warm ganache into the thumbprint indent of each cooled cookie. Finish by sprinkling optional crushed candy canes on top for an added festive touch and crunch.
Notes
- For a dairy-free option, use almond or oat milk and dairy-free chocolate chips as specified.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Allow cookies to fully cool before filling with ganache to prevent melting.
- Crushed candy canes are optional but add a nice peppermint crunch and festive look.
- Adjust peppermint extract amount to taste if you prefer a subtler or stronger flavor.
