Do these thumbprint cookies spread?

No, these cookies hold their shape for the most part because they don't have any baking soda or baking powder in them.

Is there a way to make this recipe nut free?

The best swaps are to use tigernut flour in place of almond flour and sunflower seed butter in place of the almond butter.

Are candy canes paleo?

No, candy canes are not paleo. If you want this recipe to be strict paleo, then omit the candy canes, or swap them with something else. Some good options include: shredded coconut, chopped nuts or seeds, mini dark chocolate chips.

My cookie dough is cracking. What do I do?

If your dough is too dry it will crack when you're making your indentations. To solve this, add another tablespoon of maple syrup.

Healthy Chocolate Peppermint Thumbprint Cookies (Gluten Free)

Description

These chocolate peppermint thumbprint cookies are crunchy with a rich chocolate and peppermint flavor. They're the ultimate healthy holiday cookie recipe - gluten free, dairy free, paleo and vegan friendly!

Ingredients

Scale

Cookies

1 cup blanched almond flour (90g)
1/4 cup cocoa powder (22g)
1/4 cup tapioca starch (30g)
1/4 tsp salt
1/4 cup palm shortening, room temperature (43g)
3 Tbsp maple syrup
1 tsp vanilla extract
1 tsp peppermint flavoring*

Filling

3 Tbsp dark chocolate chips
2 Tbsp almond butter
1/2 tsp peppermint flavoring*

Topping (optional)

2 Tbsp dark chocolate chips (for drizzle)
1 organic candy cane, crushed

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Make the cookies: In a large bowl, combine the almond flour, cocoa powder, tapioca starch and salt.
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.
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.
Place the cookies in the oven and bake at 350 degrees for 10-12 minutes.
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.
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.
Use a small spoon to scoop the filling into the cooled cookies.
Place the cookies in the freezer for 10-15 minutes for the filling to harden.
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.

Notes

*I used organic peppermint flavoring which is a mixture of sunflower oil and peppermint oil. If using peppermint extract, be sure to adjust the quantity to taste.