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
Scale
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.
