These healthier chocolate thumbprint cookies are a holiday favorite! They're ridiculously cute, festive, and taste super chocolatey.
You'll love the rich chocolate flavor of these cookies! They're perfect for cookie plates and holiday parties.
If you love classic thumbprint cookies, you've got to try this recipe!
The delightful cookie pairs beautifully with the warm chocolate ganache. It's the ultimate cookie made with good-for-you ingredients.
Jump to:
Ingredients
Here are the simple ingredients you'll need to make these healthy chocolate thumbprint cookies.
Dough Ingredients
- Almond Flour
- Cocoa Powder
- Baking Powder
- Coconut Oil
- Pure Maple Syrup
- Oat Milk or Almond Milk
- Pure Vanilla Extract
- Almond Butter
- Kosher Salt
Ganache ingredients
- Almond Milk
- Dark Chocolate Chips
- Peppermint Extract
- Optional for topping – crushed candy canes
See the recipe card for quantities.
Instructions
Line a cookie sheet with parchment paper and set aside.
Combine the dry ingredients - almond flour, cocoa powder, and baking powder in a large bowl. Stir till combined.
Add the wet ingredients - coconut oil, maple syrup, milk, vanilla, almond butter, and salt to the bowl. Stir till fully combined.
Chill the cookie dough for 30 minutes to 1 hour.
Preheat oven to 350 degrees F.
Roll dough into 1-inch balls (should make 12) and place them on a prepared baking sheet. Press your thumb into the center to create an indent.
Bake for 12 minutes. Remove from the oven and allow to cool on a wire rack while you make the ganache.
To make the chocolate ganache, combine the almond milk, dark chocolate, and peppermint extract in a small saucepan and melt over low heat till the chocolate has melted.
Stir till combined with a wooden spoon or spatula, then remove from the heat.
Spoon a little ganache into the middle of each cookie.
Top with optional sprinkles or a little bit of chopped candy canes.
More Festive Cookie Recipes
Looking for more festive treats for the holiday season? Try some of our other favorite healthy cookies!
Substitutions & Variations
Want to make some changes to this recipe? Here are optional ingredient swaps you can make.
- Flour - Instead of almond flour, you can use oat flour, almond meal, or all purpose flour if you'd like.
- Filling - Swap the ganache chocolate filling for some raspberry jam or chocolate hazelnut spread (like Nutella) if you'd like to save some time.
- Toppings - Instead of crushed candy canes, you can top the cookies with slivered almonds or sprinkles.
Storage
Store the baked thumbprint cookies at room temperature in an airtight container for up to a week.
You can freeze the cookies for up to 6 months.
Tips for Making this Recipe
Cooking Tips - Make sure to line your baking sheet with parchment paper. This makes cleanup much easier and keeps your cookies from sticking to the baking sheet.
Specialty Ingredients - Make sure to use real maple syrup and vanilla for this recipe - not imitation. While they are more expensive, the real versions taste so much better!
Recommended Tools - I recommend using a rimmed baking sheet to bake these cookies.
If you try this recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.
Chocolate Thumbprint Cookies
These delicious, healthier chocolate thumbprint cookies are perfect for the holidays!
Ingredients
- 1 ¾ cups almond flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 3 tablespoons coconut oil, melted
- ¼ cup pure maple syrup
- 2 tablespoons oat milk or almond milk
- 1 teaspoon vanilla extract
- ¼ cup almond butter
- ½ teaspoon kosher salt
Ganache Ingredients
- ⅓ cup almond milk
- ⅓ cup dark chocolate chips
- ¼ teaspoon peppermint extract
- Optional for topping – crushed candy canes
Instructions
- Combine the almond flour, cocoa powder, and baking powder in a large mixing bowl. Stir till combined.
- Add the coconut oil, maple syrup, milk, vanilla, almond butter, and salt to the bowl. Stir till fully combined.
- Chill for 30 minutes to 1 hour.
- Preheat oven to 350 degrees F.
- Roll dough into 1-inch balls (should make 12) and place them on a parchment-lined baking sheet. Press your thumb into the center to create an indent.
- Bake for 12 minutes. Remove from the oven and allow to cool while you make the ganache.
- To make the ganache, combine the almond milk, dark chocolate, and peppermint extract in a small saucepan and melt over low heat till the chocolate has melted. Stir till combined, then remove from the heat.
- Spoon a little ganache into the center of each cookie. Top with optional sprinkles or chopped candy canes.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 227Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 97mgCarbohydrates: 16gFiber: 4gSugar: 9gProtein: 6g
