Small-batch Chocolate Thumbprint Cookies are rich, buttery delights with a decadent chocolate center nestled into a tender, melt-in-your-mouth cookie. Baked in small batches for extra freshness, these treats balance a soft texture with deep chocolate flavor, making them perfect for any sweet craving. Whether enjoyed warm with a gooey center or cooled to perfection, they bring a touch of indulgence to every bite.

Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Decorating time: 5 minutes mins
Servings: 8 small cookies

Ingredients

Cookie dough

• 3 tbsp maple syrup (63 g)
• 2 tbsp nut/seed butter (32 g) I used almond butter
• 1 tbsp coconut oil (14 g) sub other oil or nut/seed butter
• 2 tbsp cocoa powder (12 g)
• 1/8 tsp baking soda
• 1/8 tsp salt
• 1/4 tsp (optional) drop of peppermint extract
• 1/2 cup flour, gf all purpose if desired (60 g)

Chocolate filling

• 2 tbsp chocolate chips (28 g)
• (optional) drop of peppermint extract
• (optional) crushed candy cane

Instructions

• Preheat oven to 350F and line a cookie sheet with parchment.
• In a medium bowl gently melt coconut oil and blend with syrup, nut butter, vanilla. Stir in cocoa powder, baking soda, salt until smooth.
• Add flour gradually and fold until a soft cookie dough forms. if it gets too dry and crumbly add a tsp water, if too wet add a pinch more flour.
• Using your palms make balls of dough and flatten gently on the cookie sheet. Using your thumb or the back of a wooden spoon make a dent in the middle of each cookie.
• Bake for 8 minutes, remove from the oven and push down the thumbprints of the cookies again if necessary (don’t burn your finger!).
• Let cookies cool and firm up on the cookie sheet.
• While the cookies are cooling, prepare the filling by melting chocolate (I use the microwave in 30 sec increments and stirring in between). Add peppermint extract to taste.
• Fill the center of each cookie with about 1 tsp ganache and sprinkle with (optional) crushed candy cane. Let the ganache set (refrigerating makes this easy). Enjoy!!

Notes

• Store cookies in a slightly open container in room temperature to keep their crisp. You can refrigerate them for maximum freshness and if they harden too much (because of the coconut oil) bring them to room temperature before eating.

Nutrition

Calories: 110kcal |
Carbohydrates: 15g |
Protein: 2g | Fat: 5g |
Saturated Fat: 2g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 1g |
Sodium: 57mg |
Potassium: 74mg |
Fiber: 1g |
Sugar: 7g |
Vitamin A: 8IU |
Vitamin C: 0.02mg |
Calcium: 29mg |
Iron: 1mg |