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
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: 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.
