Description
These Chocolate Thumbprint Cookies are rich, fudgy almond flour cookies with a decadent dark chocolate peppermint ganache center. Perfectly soft and naturally sweetened with maple syrup, they offer a delightful gluten-free treat topped optionally with crushed candy canes for a festive touch.
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 almond flour, cocoa powder, baking powder, and kosher salt. Stir until evenly mixed to ensure the base of your cookie dough is uniform.
- Add Wet Ingredients: Add melted coconut oil, pure maple syrup, oat or almond milk, vanilla extract, and almond butter to the dry ingredients. 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. This helps the dough firm up, making it easier to shape.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm while the dough chills.
- Shape Cookies: Roll the chilled dough into 1-inch balls, making about 12 pieces. Place them on a parchment-lined baking sheet and 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 done, remove from oven and let them cool on the baking sheet while you prepare the ganache.
- Prepare Ganache: In a small saucepan over low heat, combine almond milk, dark chocolate chips, and peppermint extract. Stir continuously until the chocolate is fully melted and smooth. Remove from heat.
- Fill Cookies: Spoon a small amount of the warm ganache into each cookie’s thumbprint center. Optionally sprinkle crushed candy canes on top for added festive flavor and crunch.
Notes
- Chilling the dough is essential to prevent cookies from spreading too much while baking.
- Use parchment paper to avoid sticking and for easier cleanup.
- The peppermint extract in the ganache adds a refreshing holiday twist, but can be omitted or replaced with vanilla if preferred.
- These cookies are naturally gluten-free and can be made vegan by ensuring the chocolate chips contain no dairy.
- Store cookies in an airtight container at room temperature for up to 5 days.
