Description
Delight in these rich and fudgy Chocolate Thumbprint Cookies made with almond flour and a luscious peppermint chocolate ganache filling. Perfectly chewy with a hint of cocoa and a refreshing peppermint twist, these cookies are a festive treat ideal for sharing or gifting during the holidays.
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
- 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 thoroughly until evenly blended to create the cookie base.
- Add Wet Ingredients: Incorporate the melted coconut oil, pure maple syrup, oat or almond milk, vanilla extract, almond butter, and kosher salt into the dry ingredients. Stir continuously until a smooth, fully combined dough forms.
- Chill Dough: Cover the dough mixture and refrigerate for 30 minutes to 1 hour to allow it to firm up, making it easier to handle and shape.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Shape Cookies: Roll the chilled dough into 12 equal 1-inch balls. Place each ball on a parchment-lined baking sheet and press your thumb into the center of each to create an indent for the ganache filling.
- Bake: Bake the cookies in the preheated oven for 12 minutes. After baking, remove from the oven and let them cool on the baking sheet while preparing the ganache.
- Make Ganache: In a small saucepan, gently heat the almond milk, dark chocolate chips, and peppermint extract over low heat. Stir continuously until the chocolate completely melts and the mixture is smooth, then remove from heat.
- Fill Cookies: Spoon a small amount of the warm peppermint ganache into the thumbprint indentation of each cooled cookie.
- Add Toppings: Optionally sprinkle crushed candy canes on top of the ganache to add festive color and crunch. Allow the ganache to set before serving.
Notes
- Ensure not to overbake the cookies to keep them moist and chewy.
- Use dairy-free milk options like oat or almond milk to keep the recipe vegan.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Crushed candy canes are optional but add a nice peppermint crunch and visual appeal.
- This recipe is naturally gluten-free and vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
