Chocolate Peppermint Thumbprint Cookies
Soft and buttery gluten free shortbread cookies filled with decadent dark chocolate and topped with peppermint candy pieces.
Servings: 14 cookies
Equipment
- stand alone mixer or hand mixer
Ingredients
- 3/4 cup + 1 tbsp vegan butter room temperature
- 1/3 cup organic powdered sugar
- 1/2 tsp vanilla extract
- 2 cups gluten free all purpose flour
- 1/4 tsp sea salt
- 1 cup vegan dark chocolate chips
- 1 tsp coconut oil
- 3 tbsp peppermint candy pieces
Instructions
- Preheat the oven to 350 F and prepare two baking sheets with parchment paper.
- Place the vegan butter and powdered sugar into the bowl of a stand alone mixer or a large mixing bowl if using a handheld mixer. Beat the butter and powdered sugar together until well combined, about 1-2 minutes. Add in the vanilla extract and mix until combined. Mix in the flour and sea salt until a dough forms.
- Seaparte the dough into 14 evenly sized balls and place them on the baking sheets about 1 -2 inches apart. They won't spread. Use the back of a teaspoon sized measuring spoon to press the balls down and make an indent in the center. Bake the cookies for 12-14 minutes. Let them cool on the baking sheet for 10 minutes before transferring to a cooling rack to continue cooling.
- Once cooled, melt the chocolate and coconut oil in a heat proof bowl over a small pot of simmering water. Stir the chocolate every so often until completely melted and then remove it from the heat.
- Fill the cavities of the cookies with chocolate. Let them cool at room temperature for 10-15 mintues before topping with peppermint candies to ensure the candies won't sink into the chocolate.
- Allow the chocolate to continue to cool at room temperature until solid, about 1 hour.
Notes
If your dough seems to dry and not coming together, you can add 1 teaspoon of water until the dough comes together.