Description
These Chocolate Thumbprint Cookies are a rich, gluten-free treat made with almond flour and cocoa powder, featuring a luscious peppermint dark chocolate ganache filling. Perfect for a festive dessert or a special snack, they combine the nutty flavor of almond with the deep taste of cocoa and refreshing peppermint notes.
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
- Combine Dry Ingredients: In a large mixing bowl, mix together the almond flour, cocoa powder, and baking powder until they are fully combined and uniform.
- Add Wet Ingredients: To the dry mixture, add melted coconut oil, pure maple syrup, oat or almond milk, vanilla extract, almond butter, and kosher salt. Stir thoroughly until the dough is fully combined and smooth.
- Chill Dough: Cover the dough and chill it in the refrigerator for 30 minutes to 1 hour to firm up, making it easier to shape.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Shape Cookies: Roll the chilled dough into 1-inch balls, making about 12 in total. Place them evenly spaced on a parchment-lined baking sheet. Press your thumb gently into the center of each ball to create an indent for the ganache filling.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes. Once baked, remove from the oven and allow them to cool on the baking sheet.
- Prepare Ganache: While cookies cool, combine almond milk, dark chocolate chips, and peppermint extract in a small saucepan. Heat gently over low heat, stirring continuously until the chocolate is melted and the mixture is smooth. Remove from heat.
- Fill Cookies: Spoon a small amount of the warm ganache into the thumbprint indent of each cooled cookie. Optionally, sprinkle crushed candy canes on top for a festive touch.
Notes
- You can substitute oat milk with almond milk or any other plant-based milk for vegan variations.
- Make sure the coconut oil is melted but not hot to avoid affecting the dough’s texture.
- Chilling the dough is essential to prevent spreading during baking.
- The peppermint extract in the ganache can be adjusted to taste or omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
- For a dairy-free version, ensure the dark chocolate chips are dairy-free.
