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Chocolate Thumbprint Cookies

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Rich chocolate almond flour thumbprint cookies filled with a creamy peppermint dark chocolate ganache. These festive cookies are naturally gluten free and perfect for holiday treats.

Ingredients

  • 1 3/4 cups almond flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 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
  • 1/2 teaspoon kosher salt
  • 1/3 cup almond milk
  • 1/3 cup dark chocolate chips
  • 1/4 teaspoon peppermint extract
  • Optional for topping – crushed candy canes

Instructions

  1. Combine the almond flour, cocoa powder, and baking powder in a large mixing bowl. Stir until combined.
  2. Add the melted coconut oil, maple syrup, milk, vanilla extract, almond butter, and salt. Stir until fully combined.
  3. Chill the dough for 30 minutes to 1 hour.
  4. Preheat the oven to 350 degrees F.
  5. Roll the dough into 1-inch balls to make 12 cookies and place them on a parchment-lined baking sheet. Press your thumb into the center of each ball to create an indent.
  6. Bake for 12 minutes. Remove from the oven and allow the cookies to cool while preparing the ganache.
  7. To make the ganache, combine the almond milk, dark chocolate chips, and peppermint extract in a small saucepan. Heat over low heat until the chocolate has melted, stirring until smooth, then remove from the heat.
  8. Spoon a little ganache into the center of each cookie. Top with crushed candy canes if desired.

Notes

  • Use almond milk instead of oat milk to keep the cookies gluten free.
  • Chilling the dough makes it easier to roll and helps the cookies hold their shape.
  • Crushed candy canes are optional and add extra peppermint flavor and a festive finish.
  • Allow the ganache to set before storing or serving the cookies.

Nutrition

Find it online: https://yumfamilyrecipes.com/chocolate-thumbprint-cookies/