Healthy Chocolate Peppermint Thumbprint Cookies (Gluten Free)

These healthy chocolate peppermint thumbprint cookies consist of a crunchy chocolate cookie that's filled with a mint chocolate fudge and topped with crushed candy canes. They're lightly sweetened, crisp and have a lovely mint chocolate flavor. In addition, these thumbprint cookies are gluten free, dairy free, paleo and vegan.

While I love all the holiday flavors, there's nothing better than chocolate and peppermint in my book! And these chocolate peppermint thumbprints are seriously the best holiday cookies. I made them a handful of times to get the recipe just right and each time the batch didn't last longer than a day or two.

These mint chocolate thumbprints have a crisp chocolate cookie base that's filled with a creamy fudge and then topped with candy cane pieces. There's mint in both the cookie and the fudge, which brings out a bold mint flavor.

As far as cookies go, these ones are much healthier than your typical recipe. They're made with almond flour and cocoa powder, sweetened with maple syrup and topped with naturally colored candy canes. These cookies are also gluten free, dairy free, paleo and vegan!

Ingredients

These chocolate peppermint thumbprint cookies require just a handful of simple ingredients. The full recipe can be found in the recipe card below, but here is a list of what you'll need:

• blanched almond flour - if you can't consume almonds, tigernut flour would be the best substitute.
• cocoa powder - I recommend an organic Dutch processed cocoa powder.
• tapioca starch - also known as tapioca flour. This ingredient is required for texture purposes. The best substitute is arrowroot starch.
• salt - to enhance the flavors.
• palm shortening - the best alternative is butter, however, with this swap you may need to chill the dough.
• maple syrup - to sweeten the cookies. You may swap the maple syrup with any other liquid sweetener, but maple syrup goes well with the chocolate mint flavor of these cookies.
• vanilla extract - for flavor.
• peppermint flavoring - you'll need this ingredient in both the cookie dough and the fudge filling. If you don't have peppermint flavoring, peppermint extract will work instead.
• dark chocolate - for the fudge filling. You can also drizzle dark chocolate over the cookies for decoration.
• almond butter - for the fudge filling. I like almond butter because of its neutral flavor, but any other nut or seed butter will work.
• candy canes - these are optional and can be swapped with festive sprinkles, shredded coconut or chopped nuts. I used organic candy canes that are dye-free and corn syrup free.

How to Make Chocolate Peppermint Thumbprint Cookies

These thumbprint cookies require quite a few steps, but I promise each step is super easy! The cookie dough is no-chill, shapes easily and bakes in minutes. The filling and topping are also no-fuss. Here are the steps:

1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper and set aside.
2. Make the cookie dough: In a large bowl, combine the almond flour, cocoa powder, tapioca starch and salt.
3. Mix in the shortening, maple syrup, vanilla and peppermint.  First mix with a fork or spatula, then use your hands to knead the dough.  It may appear to dry at first, just keep kneading until it has a consistent, playdough-like texture.
4. Scoop 1 tablespoon of the cookie dough, roll into a ball and slightly flatten on the lined baking sheet.  Press your thumb into the center of the cookie to make a circular indent.  Repeat for all cookies.
5. Bake: Place the cookies in the oven and bake at 350 degrees for 10-12 minutes. 

6. After baking, remove the cookies from the oven and use a ½ tablespoon measuring spoon to reform the indents in the cookies.  Then transfer the cookies to a wire cooling rack.
7. Make the Filling: Melt the dark chocolate in a small microwaveable bowl at 20-30 second intervals, stirring between.  Once melted, mix in the almond butter and peppermint.
8. Use a small spoon to scoop the filling into the cooled cookies.
9. Place the cookies in the freezer for 10-15 minutes for the filling to harden.
10. Add Topping: Melt the dark chocolate in a small microwavable bowl.  Remove the cookies from the freezer and drizzle the chocolate over the cookies.  Top with crushed candy cane pieces.

Storage

Place cookies in an airtight container or baggie. They can be stored at room temperature for a week, in the fridge up to two weeks, or the freezer up to two months. Please note, the candy canes may get a little melty in the fridge (due to moisture).

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