Chocolate Ganache Thumbprint Cookies

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Suze Orman once said, “People have got to learn: if they don’t put cookies in the cookie jar, they can’t eat cookies.”

What’s life without cookies?

Wait… you think she was being metaphorical? Maybe. But metaphors aside, today we’re going to help you put cookies in your jar. (Or in this case, your fridge. You want ’em ganache-y.)

Now, you may be thinking… hey, wait a minute, Les Magnifiques, aren’t you like a healthy blog? Why you tryin’ to get me to eat more cookies?

I mean, we’re calling them “cookies” but we could very well also call them, say, healthy little omega-3 packed nutty protein nuggets, but we think Chocolate Ganache Thumbprint Cookies rolls off the tongue a bit better.

Let’s be clear… these beauts are: gluten-free, dairy-free, free from refined sugar and any other unsavories. Just pure nutty, healthy, proteinous goodness. Yes, there’s maple syrup… but it’s practically tree sap, so you could say it’s like a form of….. earthing for your stomach. 🙂

So without further ado, I present to you: The best cookies you’ve ever had…

Chocolate Ganache Thumbprint Cookies

Fun to make. Ganache-filled. Vegan. What else could you ask for?

Prep time

20 min.

Cook time

10 min. + 30 min. Refrigeration

Total time

1 hour

Ingredients

For Cookie Base

  • 1.5 cups / 170g freshly ground mixed nut meal (We grind up our mixed nuts — hazelnuts, almonds, etc., in a high speed blender to make our nut meal. It’s easy if your blender/food processor is legit.)
  • 1/4 cup / 30g coconut flour, or other gluten-free flour
  • 2 tablespoons ground flax seed (or ground chia seed)
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 cup / 150g maple syrup
  • 1 teaspoon vanilla extract
  • 5 tablespoons peanut or almond butter

For Chocolate Ganache Filling

  • 50g/1.8 oz dark chocolate
  • 2 tablespoons any nut milk
  • 1 tablespoon almond or peanut butter
  • 1 tablespoon melted coconut oil
Instructions
  1. Preheat oven to 350°F/180°C and line a baking sheet with parchment paper.
  2. Combine the dry ingredients (mixed nut meal, coconut flour, ground flax or chia, salt, and baking powder) in a medium-size bowl and mix together.
  3. Combine wet ingredients (peanut/almond butter, maple syrup, and vanilla extract) in a separate large bowl and mix well.
  4. Add the dry ingredients to the wet and stir until a dough forms. If the dough is too sticky, refrigerate for 15-20 minutes. Grab about 1 tablespoon of dough at a time then roll into separate balls and place on the baking sheet with about 2 inches of space in between. Use your thumb in the center of each one (to create a valley for your chocolate) and then bake them in the oven for 8-10 minutes, until light golden brown. Set aside to cool.
  5. Meanwhile make the filling by placing all of the filling ingredients (chocolate to coconut oil) in a small saucepan over low to medium heat. Melt together and stir until smooth then remove from heat and set aside.
  6. Spoon the melted chocolate into the center of each cookie then refrigerate for 30 minutes to set. Store in an airtight container in the fridge for up to a week.
Notes & Tips

*Remember… the beauty about these cookies is that the recipe isn’t set in stone. For example, if you only have cashews for the nut meal, use that. Or if you have hazelnut butter instead of almond/peanut butter, use that! Seriously every time Chloe or I make these cookies they taste a little different due to the different combinations of nuts/flours we use (Coconut flour? Rice flour?) and that’s what makes it fun. Experiment a bit and see which combo tickles your fancy.

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We sincerely hope these cookies will improve your quality of life as much as they have ours. If you make them, please tag us on Instagram or Twitter so we can admire your baking!

Love + ganache,

{Recipe adapted from the lovely blog Making Thyme for Health.}

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9 December, 2015 | facebook | tweet | pin

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