If you have a sweet tooth and appreciate cookies that combine rich chocolate flavors with a tender, nutty bite, then this Chocolate Thumbprint Cookies Recipe is about to become your new best friend. These delightful treats blend almond flour and cocoa powder into a dough that bakes up soft yet sturdy enough to cradle a luscious peppermint-infused chocolate ganache. The balance of maple syrup and coconut oil adds just the right touch of sweetness and moisture, making each bite melt in your mouth. Whether you’re baking for a cozy night in or a festive gathering, these cookies deliver a homemade charm that’s both impressive and irresistibly delicious.
Ingredients You’ll Need
Getting started with this Chocolate Thumbprint Cookies Recipe is a breeze because the ingredients are straightforward yet carefully chosen to give you the perfect taste, texture, and a hint of festive flair. Each component plays a crucial role, whether it’s the almond flour providing a tender crumb, or the peppermint extract elevating the chocolate ganache with a refreshing kick.
- 1 3/4 cups almond flour: A gluten-free alternative that gives the cookies their soft, slightly nutty base.
- 1/2 cup cocoa powder: Brings deep chocolate flavor and that rich dark color everyone loves.
- 1 teaspoon baking powder: Helps the cookies rise just enough without losing their dense, chewy texture.
- 3 tablespoons coconut oil, melted: Adds moisture and a subtle tropical note to the dough.
- 1/4 cup pure maple syrup: Natural sweetness that complements chocolate perfectly while keeping the dough tender.
- 2 tablespoons oat milk or almond milk: Keeps the dough pliable and moist without overpowering flavors.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm aromatic touch.
- 1/4 cup almond butter: Boosts the richness and binds the dough beautifully.
- 1/2 teaspoon kosher salt: Balances sweetness and highlights the chocolate notes.
- 1/3 cup almond milk: Needed for melting the chocolate ganache smoothly.
- 1/3 cup dark chocolate chips: High-quality chocolate that melts into a luscious topping.
- 1/4 teaspoon peppermint extract: Adds a refreshing, festive twist to the ganache.
- Optional for topping – crushed candy canes: Provides a crunchy peppermint crunch and makes the cookies extra festive.
How to Make Chocolate Thumbprint Cookies Recipe
Step 1: Mix the Dry Ingredients
Begin your journey to cookie bliss by combining almond flour, cocoa powder, and baking powder in a large bowl. Stir them together thoroughly so every bit of dough will have a consistent chocolate-almond goodness.
Step 2: Add the Wet Ingredients
Next, pour in the melted coconut oil, pure maple syrup, oat or almond milk, vanilla extract, almond butter, and kosher salt. Mix everything together until you get a smooth, slightly sticky dough that promises soft and rich cookies once baked.
Step 3: Chill the Dough
Pop the dough into the fridge for 30 minutes to an hour. This resting time helps it firm up a bit, making it easier to roll into perfect balls and preventing spreading during baking.
Step 4: Preheat Your Oven
While the dough chills, set your oven to 350 degrees Fahrenheit so it’s perfectly preheated and ready for the cookies.
Step 5: Shape the Cookies
Roll the dough into 1-inch balls—this recipe should make about 12 cookies. Place them on a baking sheet lined with parchment paper, then gently press your thumb into the center of each ball to create that signature thumbprint hollow perfect for holding the ganache.
Step 6: Bake the Cookies
Bake for 12 minutes until the edges are set but the cookies still look tender in the center. Let them cool on the baking sheet while you prepare the decadent topping.
Step 7: Make the Chocolate Ganache
In a small saucepan, gently melt together almond milk, dark chocolate chips, and peppermint extract over low heat. Stir consistently until smooth and glossy, then remove from heat. This ganache is the magic finishing touch that takes these cookies to a higher level of indulgence.
Step 8: Fill and Garnish
Spoon a small dollop of the warm ganache into each cookie’s center. For a festive twist, sprinkle crushed candy canes on top while the ganache is still soft, adding a delightful crunch and pop of color.
How to Serve Chocolate Thumbprint Cookies Recipe
Garnishes
Garnishing these cookies can be as simple or as fancy as you like. Crushed candy canes add a lovely crunch and peppermint zing, but you can also sprinkle finely chopped nuts or a dusting of cocoa powder or powdered sugar for a sophisticated look.
Side Dishes
These cookies pair beautifully with warm drinks like peppermint tea, hot cocoa, or a spiced latte. If you’re serving a holiday spread, they also complement creamy desserts or fresh fruit for a well-rounded dessert table.
Creative Ways to Present
Arrange your cookies on a festive platter lined with parchment and holly sprigs, or stack them in a clear glass jar tied with a ribbon for a charming gift. Displaying them alongside small bowls of extra ganache or candy cane pieces lets guests customize their treats too!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Thumbprint Cookies Recipe fresh by storing them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Be sure to keep them covered so they don’t dry out.
Freezing
You can freeze these cookies either before or after adding the ganache. To freeze, place them in a single layer on a parchment-lined tray, then transfer to a freezer-safe container or bag. They’ll keep well for up to 3 months. Thaw overnight at room temperature before enjoying.
Reheating
If you’d like your cookies a little warm, pop them in a 300-degree Fahrenheit oven for 5 minutes or microwave for 10 seconds. This softens the ganache and makes the cookies taste freshly baked again.
FAQs
Can I use regular flour instead of almond flour?
Almond flour is key to the texture and flavor of this particular Chocolate Thumbprint Cookies Recipe, but you can experiment with all-purpose flour—just note the cookies will be less tender and the flavor less nutty.
Is it possible to make these cookies vegan?
Yes! This recipe is naturally vegan as long as you use dairy-free chocolate chips and plant-based milk, which the recipe already suggests with oat or almond milk.
Can I substitute peppermint extract with something else?
Absolutely. If peppermint isn’t your favorite, try using almond or orange extract instead to complement the chocolate in a different way.
How do I prevent the cookies from spreading too much?
Chilling the dough before shaping and baking is essential as it firms up the fats, helping the cookies hold their shape better in the oven.
What size should I make the cookie dough balls?
One-inch balls work perfectly, yielding a bite-sized cookie with enough room for a generous ganache filling without being overwhelming.
Final Thoughts
This Chocolate Thumbprint Cookies Recipe is a delightful way to bring a little magic to your baking. With its luscious chocolate base, tender almond flour texture, and the cool hint of peppermint, it’s sure to become a favorite for cozy afternoons or festive celebrations. Give it a try, and watch these cookies disappear from your plate faster than you can say “yum!”
Print
Chocolate Thumbprint Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes plus 30-60 minutes chilling
- Yield: 12 cookies
- Category: Dessert/Cookie
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delightfully rich and fudgy Chocolate Thumbprint Cookies made with almond flour, cocoa powder, and a luscious peppermint-infused dark chocolate ganache. These gluten-free cookies combine the natural sweetness of maple syrup with creamy almond butter for a moist, tender bite, perfect for holiday treats or anytime indulgence.
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: crushed candy canes for topping
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, cocoa powder, and baking powder. Stir together thoroughly to ensure even distribution of ingredients.
- Add Wet Ingredients: Pour in the melted coconut oil, maple syrup, milk, vanilla extract, almond butter, and salt. Stir the mixture until fully combined into a cohesive dough.
- Chill Dough: Place the dough in the refrigerator for 30 minutes to 1 hour to firm up and make it easier to handle for shaping.
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape Cookies: Roll the chilled dough into twelve 1-inch balls. Place them spaced evenly on the prepared sheet, then gently press your thumb into the center of each ball to create an indent for the ganache.
- Bake: Bake the cookies for 12 minutes until set and slightly firm at the edges. Remove from oven and let them cool.
- Prepare Ganache: In a small saucepan over low heat, combine almond milk, dark chocolate chips, and peppermint extract. Gently melt while stirring until smooth and completely melted. Remove from heat.
- Fill Cookies: Spoon a small amount of the warm ganache into each cookie indent, and optionally sprinkle crushed candy canes on top for a festive touch. Allow ganache to set before serving.
Notes
- For a dairy-free option, ensure the dark chocolate chips are vegan-friendly.
- Almond flour provides a gluten-free, grain-free base, but ensure all ingredients comply with dietary needs.
- Chilling the dough is important to prevent spreading during baking.
- Use parchment paper for easy removal and cleanup.
- Ganache can be made ahead and refrigerated; reheat gently before using.
- Optional crushed candy canes add a nice festive crunch and peppermint flavor.
