Dessert, Desserts, Food, Recipes, RECIPES, VegetarianMlle Juleschocolate chip cookie, chocolate ganache, chocolate, almond flour, thumbprint cookies, cookie, baking, healthy, flaxseed, coconut oil, maple syrup, coconut milk, vanilla, PaschaComment

Chocolate Almond Flour Thumbprint Cookies

Dessert, Desserts, Food, Recipes, RECIPES, VegetarianMlle Juleschocolate chip cookie, chocolate ganache, chocolate, almond flour, thumbprint cookies, cookie, baking, healthy, flaxseed, coconut oil, maple syrup, coconut milk, vanilla, PaschaComment
Chocolate Almond Flour Thumbprint Cookies

These Chocolate Almond Flour Thumbprint cookies are a favourite in my house! 

What makes them perfect is the balance between the indulgent chocolate ganache and the nutty almond flour and flaxseed cookie. This week I made these delicacies after a filling meal of chicken skewers and herbed cauliflower rice and ohhh boy were they a hit! 

Thumbprint cookies are fairly simple to make, and while hands are a cook’s best tools, I highly recommend using a spoon for a sharper impression on the cookie. Once your cookies are out of the oven you can re-press the impressions to freshen them up. Personally, I make wide indentations to make room for extraaaa chocolate ganache filling! 

Chocolate Almond Flour Thumbprint Cookies

INGREDIENTS:

Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips (I use Pascha brand which is vegan)

  • 1/2 cup full-fat coconut milk

  • 1 tsp. vanilla extract 

Almond Flour Cookies:

  • 2 cups almond flour 

  • 2 tbsp. ground flaxseeds

  • 1/2 tsp. baking soda

  • 1/4 tsp. kosher salt 

  • 1/3 cup pure maple syrup 

  • 3 tbsp. coconut oil, melted

INSTRUCTIONS:

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. 

  2. For the ganache: Place a medium heatproof bowl over a pot of simmering water. Add the chocolate chips to the bowl and let them melt, stirring occasionally. 

  3. One the chocolate is melted, add the coconut milk and vanilla to the chocolate and stir until smooth. Place the completed ganache in the fridge for ~20 minutes to cool and slightly firm up. 

  4. For the cookies: In a large mixing bowl, stir together the almond flour, flaxseed, baking soda, kosher salt, maple syrup and coconut oil until well combined. 

  5. Place tablespoon-sized balls of dough evenly spaced out on the parchment paper. Use your thumb to press and indentation in the middle of the cookie (this is where the ganache will go!)

  6. Bake the cookies for 13-15 minutes until lightly golden, checking them at 13 minutes to make sure they don’t overcook. Remove cookies from the oven and let them fully cool on the backing sheet. 

  7. Once cooled, carefully spoon a small dollop of the ganache into the centre of each cookie. Enjoy! 

TIME-SAVING TIPS: 

  • For a quicker, simpler method of melting the chocolate, sometimes I microwave the chocolate in a microwave-safe bowl at 20-second intervals, stirring between times, until completely melted. 

  • You can replace the ganache altogether with a store-bought chocolate hazelnut spread. I do it all the time and my kids still love them! 

BON APPETIT!

Photography by: Patricia Brochu