Description
These Chocolate Thumbprint Cookies are rich, chewy, and perfectly fudgy, made with almond flour and cocoa powder for a gluten-free treat. Filled with a creamy peppermint chocolate ganache, they combine festive flavors with a tender texture, ideal for holiday celebrations or any chocolate craving.
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
- 1/3 cup almond milk
- 1/3 cup dark chocolate chips
- 1/4 teaspoon peppermint extract
Optional Topping
- Crushed candy canes
Instructions
- Mix dry ingredients: In a large mixing bowl, combine the almond flour, cocoa powder, and baking powder. Stir well until evenly mixed.
- Add wet ingredients: Pour in the melted coconut oil, maple syrup, oat or almond milk, vanilla extract, almond butter, and kosher salt. Stir thoroughly until the dough reaches a uniform consistency.
- Chill dough: Cover the dough and refrigerate for 30 minutes to 1 hour to firm up, making it easier to shape.
- Preheat oven: Set your oven to 350 degrees Fahrenheit and prepare a baking sheet lined with parchment paper.
- Shape cookies: Roll the chilled dough into twelve 1-inch balls. Place each ball onto the baking sheet, and use your thumb to press into the center of each ball to create an indent.
- Bake cookies: Bake in the preheated oven for 12 minutes. Once done, remove from oven and let cookies cool on the baking sheet while preparing the ganache.
- Prepare ganache: In a small saucepan over low heat, combine the almond milk, dark chocolate chips, and peppermint extract. Stir continuously until the chocolate is fully melted and ganache is smooth. Remove from heat.
- Fill cookies: Spoon a small amount of the warm ganache into the indent of each cooled cookie. Optionally, sprinkle crushed candy canes on top for a festive finish.
Notes
- For a dairy-free version, ensure chocolate chips are dairy-free and use plant milk.
- Chilling the dough is important to prevent cookies from spreading too much during baking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Use good quality dark chocolate for a richer ganache flavor.
- Optional peppermint extract can be adjusted based on preference for mint intensity.
