Vegan Chocolate Peppermint Thumbprint Cookies
A low-sugar whole-grain (or gluten free) Chocolate Thumbprint Cookie Recipe with a festive peppermint flavor!
Servings: 16 cookies
Calories: 109kcal
Ingredients
- 1/4 cup + 2 tbsp maple syrup (or other liquid sweetener) (126 g)
- 2 tbsp coconut oil (30 g)
- 1/4 cup creamy almond butter (or alternative) (64 g)
- 1/2 tsp peppermint extract
- 1 cup white whole wheat, all purpose, or gf all purpose flour (90 g)
- 1/4 cup cocoa powder (24 g)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup semisweet chocolate chips (60 g)
- 1 tsp coconut oil (5 g)
- peppermint extract (to taste)
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a large bowl melt coconut oil and blend with syrup, almond butter, vanilla.
- Whisk together flour, cocoa, baking soda, salt. Pour dry into wet and fold until cookie dough forms.
- Using your palms make 16 balls of dough and flatten gently on the cookie sheet.
- Using your thumb or the back of a wooden spoon make a dent in the middle of each cookie.
- Bake for 8 minutes, remove from the oven and push down the thumbprints of the cookies again if necessary.
- Let cookies cool and firm up on the cookie sheet.
- While the cookies are cooling, prepare the ganache by melting chocolate with coconut oil (I use the microwave). Add peppermint extract to taste.
- Fill the center of each cookie with 1 tsp (4g) ganache and sprinkle with optional crushed candy cane. Let the ganache set (refrigerating makes this easy).
Notes
You can probably use any creamy nut/seed butter instead of almond butter and the texture will not change drastically but I haven't tried this.
Store cookies in a slightly open container in room temperature to keep their crisp. You can refrigerate them for maximum freshness and if they harden too much (because of the coconut oil) bring them to room temperature before eating.
Nutrition
Calories: 109kcal