Gluten-Free Chocolate Peppermint Thumbprint Cookies

Nut-Free
Dairy-Free
Gluten-Free

I am officially finished my first term as a graduate student! Over the next 3 weeks I will be able to cook, bake, read for leisure AND enjoy the holidays. I can’t wait! With the holidays almost here, I wanted to make sure I shared this recipe in time for everyone to enjoy! This recipe is easy, delicious and is sure to become one of your new go-to holiday cookie recipes!

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The chocolate base is filled with vegan ganache and can be topped with festive sprinkles, candy cane pieces or left plain if you don’t have any on hand! The ganache is so easy to make and only requires TWO ingredients: full fat coconut milk and dairy-free chocolate. The ganache does take a couple of hours to set, so just be sure that you make this first before getting your cookies in the oven!

The cookies themselves are the perfect combination of fudge and peppermint. These cookies are really like thin mint thumbprint cookies! Thin mints were always my favorite Girl Guide cookies!

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What do I need to make these gluten-free chocolate peppermint thumbprint cookies?

  • 1:1 gluten free flour blend (I use Bob’s Redmills)
  • Cocoa powder
  • Baking soda
  • Sea salt
  • Coconut oil
  • Coconut sugar
  • Egg
  • Vanilla
  • Pepper mint extract
  • Full fat coconut milk
  • Chocolate chips or chunks
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Servings:

12 cookies

Prep Time:

10 minutes

Chill Time:

2 hours

Cook Time:

13-15 minutes

Total Time:

2 1/2 hours

Servings:

12 cookies

Prep Time:

10 minutes

Chill Time:

2 hours

Cook Time:

13-15 minutes

Total Time:

2 1/2 hours

Ingredients:

  • 1 1/2 cups 1:1 gluten-free flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut oil – room temperature but solid
  • 1/2 cup coconut sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 teaspoon peppermint extract
  • 6 tablespoons of full-fat coconut milk

Ganache:

  • 2 cups of dairy-free chocolate chips/chunks
  • 1 13.5 ounce can of full fat coconut milk – whisked to contents are combined

Instructions:

Step 1

Ganache: Place the entire can of full-fat coconut milk in a pot over medium heat and bring to a simmer, while whisking frequently. Once coconut milk begins to simmer, remove from heat and set aside. Place chocolate chips into a large metal bowl and pour coconut milk over top. DO NOT MIX FOR 5 MINUTES. Once 5 minutes has passed, gradually whisk the coconut milk and chocolate together until they are fully incorporated. Allow to cool on the counter until cookie dough is ready to chill. Place the ganache in the refrigerator while cookie dough chills

Step 2

Cookies: In a medium sized bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and sea salt. Set aside

Step 3

Cream together the coconut oil and coconut sugar until fully combined. Add in the egg, vanilla and peppermint extract and whisk until fully combined. One at a time, whisk in the 6 tablespoons of coconut milk

Step 4

Gradually add your dry ingredients to your wet ingredients until fully incorporated. If you find your dough seems dry, add additional milk 1 tablespoon at a time. Note: I did not require adding any additional liquid to my dough

Step 5

Line a baking sheet with parchment paper and scoop 1-2 tablespoon size balls, making thumbprint indentations in the centers, and placing on the prepared baking sheet. Once all of the dough has been used, place the baking sheet in your freezer for 1 hour or your refrigerator for 2 hours, prior to baking

Step 6

Once the cookies have finished chilling, preheat your oven to 350 degrees. At this point, you may want to get a second baking sheet to allow for 1-2 inches of space between each cookie. Bake cookies for 12-15 minutes, until edges are set, taking care not to burn the bottoms of the cookies. The cookies may slightly lose their indentations, once removed from the oven, use a metal measuring spoon to reshape as necessary. Allow to cool on the baking sheet for 5 minutes before carefully removing to a wire cooling rack

Step 7

Allow cookies to cool completely to room temperature BEFORE filling with ganache. Gently scoop your ganache to completely fill the centers of each cooking. Feel free to top your ganache with sprinkles, crushed candy canes or leave plain. Enjoy!

Notes:
  1. Ghee or butter should also work in place of coconut oil
  2. Cookies should be stored in the refrigerator due to the ganache. Cookies will stay fresh for up to 1 week
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Hi! I’m Melissa

I create recipes made with good and good for you ingredients. I can’t wait to share with you!

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