Chocolate Peppermint Thumbprint Cookies (Paleo, Vegan)
These chocolate peppermint thumbprint cookies consist of a crunchy chocolate cookie that's filled with a mint chocolate fudge and topped with crushed candy canes. They're lightly sweetened, crisp and have a lovely mint chocolate flavor. These cookies are paleo, vegan, gluten free and dairy free.
PREP TIME
25 minutes
COOK TIME
10 minutes
INGREDIENTS
16
Serves: 12
Ingredients
Cookies
- 1 cup1 cup1 cup Almond Flour, (90g)
- 0.25 cup0.25 cup0.25 cup Dutch Processed Cocoa Powder, (22g)
- 0.25 cup0.25 cup0.25 cup Tapioca Starch, (30g)
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 0.25 cup0.25 cup0.25 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, room temperature
- 3 Tbsp3 Tbsp3 Tbsp Pure Maple Syrup
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 tsp1 tsp1 tsp Peppermint Flavoring
Filling
- 3 Tbsp3 Tbsp3 Tbsp Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips
- 2 Tbsp2 Tbsp2 Tbsp Almond Butter
- 1 tsp1 tsp1 tsp Peppermint Flavoring
Topping (Optional)
- 2 Tbsp2 Tbsp2 Tbsp Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips, (for drizzle)
- 1 whole1 whole1 whole Candy Canes, crushed (omit for paleo)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Make the cookies: In a large bowl, combine the almond flour, cocoa powder, tapioca starch and salt.
- Mix in the shortening, maple syrup, vanilla and peppermint. First mix with a fork or spatula, then use your hands to knead the dough. It may appear to dry at first, just keep kneading until it has a consistent, playdough-like texture.
- Scoop 1 tablespoon of the cookie dough, roll into a ball and slightly flatten on the lined baking sheet. Press your thumb into the center of the cookie to make a circular indent. Repeat for all cookies.
- Place the cookies in the oven and bake at 350 degrees for 10-12 minutes.
- After baking, remove the cookies from the oven and use a ½ tablespoon measuring spoon to reform the indents in the cookies. Then transfer the cookies to a wire cooling rack.
- Make the Filling: Melt the dark chocolate in a small microwaveable bowl at 20-30 second intervals, stirring between. Once melted, mix in the almond butter and peppermint.
- Use a small spoon to scoop the filling into the cooled cookies.
- Place the cookies in the freezer for 10-15 minutes for the filling to harden.
- Add Topping: Melt the dark chocolate in a small microwavable bowl. Remove the cookies from the freezer and drizzle the chocolate over the cookies. Top with crushed candy cane pieces.
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About This Recipe
Show nutritional information
Coconut Free Cookies Dairy Free Desserts Egg Free Gluten Free Grain Free Nightshade Free Paleo Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 134 |
| Fat: | 9 g |
| Carbohydrates: | 12 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 52 mg |
| Fiber: | 2 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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