It’s been the longest night of the year, and I have no words.
All I have is love and healing and I am sending those out into the world with all my strength.
For now, I have cookies for you. They are decadent, chocolatey, festive with a hint of a candy cane, and perfect for this holiday season. I hope you can enjoy them with the people that you love. That is all I need right now, to be with all of the people that I love and support and to love and support them to the best of my ability.
Happy holidays to everyone!
Double Chocolate Peppermint Thumbprint Cookies
Makes 20 – 24 cookies
A quick note about the sugar in this recipe. I choose to use organic golden cane sugar. You can definitely use refined white sugar, coconut sugar, or whichever granulated sugar you prefer. To be honest, I am of the opinion that sugar is just sugar and you can decide to use a less refined version but in the end it really comes to the same thing, babes. So instead of spending upwards of $10 on a bag of “healthier” sugar, I prefer to limit the quantity I consume. Just a thought, but I would be curious to hear your opinions!
Also, if you are not a fan of peppermint, you can just omit the peppermint extract and add more vanilla. It would be lovely topped with chopped nuts!
Aquafaba is the liquid inside a can of chickpeas. It works as a binding agent. Here is more info on it.
Double Chocolate Peppermint Thumbprint CookiesPrint Recipe
- 1/2 cup coconut oil (both virgin and refined work)
- 2/3 cup cane sugar
- 1 tsp peppermint extract
- 1/2 tsp vanilla extract
- 3 tbsp aquafaba
- 1 1/4 cups whole spelt flour
- 1/3 cup raw cacao or cocoa powder
- 2 tbsp arrowroot powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: crushed candy canes to garnish
- Chocolate Ganache
- 100g semi-sweet or dark chocolate, chopped
- 1/2 cup full fat coconut milk
Make the ganache. Place the chopped dark chocolate in a heatproof bowl and set aside. Put the coconut milk in a small saucepan over high heat and just bring to a boil (little bubbles are starting to form) before removing from heat. Pour the hot coconut milk over the chocolate and stir until smooth and combined. Place in the fridge to set and thicken.
Preheat the oven to 350 and line a baking tray with parchment paper.
Add the coconut oil to a small saucepan over medium heat. Remove from heat when just melted. Pour into a mixing bowl and add the sugar, peppermint, vanilla, and aquafaba. Whisk to combine. Add in the rest of the ingredients and stir with a wooden spoon or spatula until all the dry ingredients are incorporated.
Place the dough (still in the bowl) into the fridge and let rest for 10 minutes.
To make the cookies take 1 tbsp sized scoops of dough and roll them into balls. Place them onto the prepared baking sheet and press down with your thumb in the centre of the cookie to create an indent. Bake for 10 – 11 minutes. Remove from oven and let cool completely before filling the centres with chocolate ganache and serving! Top with crushed candycane and enjoy 🙂
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Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Read more about me…