Indulge your senses with these irresistible Chocolate Peppermint Thumbprint Cookies that are not only gluten-free but also vegan! Imagine biting into a rich, chocolatey cookie with a refreshing burst of peppermint that dances on your taste buds. Perfect for holiday gatherings or a cozy night in, these delightful treats are sure to impress your family and friends while keeping your dietary preferences in mind. With just 27 minutes from prep to plate, you won't want to miss out on this easy yet decadent recipe that will leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon peppermint extract
- 1/4 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together almond flour, cocoa powder, baking soda, and salt until well combined and no lumps remain.
- In a separate small bowl, mix melted coconut oil, maple syrup, and peppermint extract until thoroughly incorporated.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until a smooth, cohesive dough forms. The dough should be slightly sticky but hold together when pressed.
- Using a cookie scoop or tablespoon, portion out the dough and roll into 1-inch balls. Place them about 2 inches apart on the prepared baking sheet.
- Using your thumb or the back of a small measuring spoon, create a gentle indentation in the center of each cookie. Be careful not to press too hard to prevent cracking.
- Bake in the preheated oven for 10-12 minutes, until the edges are set and the cookies look slightly dry.
- Remove from the oven and immediately re-press the centers if the indentations have filled in during baking.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, sprinkle crushed peppermint candies into the center of each cookie.
- For best texture, store in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.
Tips
- Measure Accurately: For the best results, be sure to measure your almond flour and cocoa powder accurately. Too much of either can alter the cookie's texture.
- Room Temperature Ingredients: Allow your coconut oil to cool slightly before mixing it with the other wet ingredients. This helps maintain the right consistency in your dough.
- Don’t Overbake: Keep an eye on the cookies as they bake. They should look slightly dry on the edges but still soft in the center. Overbaking can lead to a dry cookie.
- Indentation Technique: When creating the thumbprint, use a gentle touch. If the dough cracks, simply press it back together before baking.
- Chill for Flavor: For an even more intense peppermint flavor, consider chilling the dough for 15-30 minutes before baking. This allows the flavors to meld beautifully.
- Storage Tips: To keep your cookies fresh, store them in an airtight container at room temperature. If you want to extend their shelf life, refrigerate them for up to a week.
- Experiment with Toppings: While crushed peppermint candies are delightful, feel free to get creative! Try adding vegan chocolate chips or a drizzle of melted vegan chocolate for an extra touch of indulgence.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 2g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 0mg
