Chocolate Thumbprint Cookie Recipe

Thumbprint cookies are a holiday classic: a buttery cookie inside rolled in a toasted pecan crust. We took the recipe to another level of decadence this year by topping these with creamy chocolate ganache instead of the traditional jam. Enjoy this rich and delightful addition to your holiday feast or simply alongside your morning coffee or tea.

It’s easy to make the chocolate ganache filling at home using our Holiday Drinking Cacao, made with organic ingredients and a dash of cinnamon! The cookies are naturally sweetened with maple syrup (no refined sugars) and gluten free/grain free, so you can feel great knowing that every ingredient is good for you.

Here’s wishing you a healthy and joyful holiday season with you and yours.

Chocolate Thumbprint Cookie Recipe

CHOCOLATE THUMBPRINT COOKIES

Makes 2 dozen cookies using our Holiday Drinking Cacao.

INGREDIENTS:

1 cup organic butter, softened*

1/2 cup maple syrup

2 eggs, separated

1 tsp vanilla extract

1 cup blanched almond flour

1 cup coconut flour

1/2 tsp sea salt

1 1/2 cup finely chopped pecans

1/2 cup Maya Moon holiday drinking cacao mix

2 Tbsp boiling water

*To make a dairy-free version, use 1/2 cup Nutiva palm coconut oil shortening instead of the butter)

TO MAKE:

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Line a metal cookie sheet with parchment paper.

  3. Cream together butter, maple syrup, 2 egg yolks (save the whites in a separate bowl) and vanilla until smooth.

  4. Sift together flours and salt and stir until wet ingredients until a sticky dough forms.

  5. Scoop and roll into teaspoon sized balls.

  6. Whisk the egg whites with a fork, then dip each ball in egg whites to coat, followed by chopped pecans.

  7. Place cookie balls a few inches apart on baking sheet and bake for 5 minutes.

  8. Remove from oven and gently press an indent into each cookie center with your thumb. Return to oven and bake 8-10 minutes more until just starting to turn light brown around the edges.

  9. Move to wire rack to cool.

  10. In the meantime, make your chocolate ganache filling. Over a double boiler (you can use a small pot with 2 inches water and a metal bowl on top, with the stove turned to medium heat), whisk together drinking cacao mix and 2 Tbsp water until smooth and creamy. Remove from heat.

  11. Top each cookie with a small dollop of chocolate ganache, and enjoy!

Store any remaining cookies in an airtight container on the counter.

Kathryn Rogers