Gluten Free Peppermint Chocolate Thumbprint Cookies Delight!
Delicious gluten-free cookies filled with peppermint chocolate, perfect for the holiday season.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, cocoa powder, coconut sugar, and salt.
- Add melted coconut oil, maple syrup, vanilla extract, and peppermint extract to the dry ingredients and mix until a dough forms.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Use your thumb to create an indentation in the center of each cookie.
- Fill each indentation with dark chocolate chips.
- Bake for 10-12 minutes or until the edges are firm.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to a week.
- For a stronger peppermint flavor, increase the peppermint extract to 1 tsp.
- These cookies can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg