Go Back
+ servings

Chocolate Peppermint Thumbprint Cookies

The EASIEST and TASTIEST Chocolate Thumbprint Cookies you're about to make!! These decadent cookies are perfect for ANY occasion - holidays, birthdays, gatherings, and just because. Made free from dairy, egg, peanut, tree nuts, soy, and animal products. Chocolatey and melt-in-your-mouth texture that will have you making these cookies again and again!
Course Dessert
Cuisine N/A
Prep Time 10 minutes
Cook Time 10 minutes
chill time 15 minutes
Total Time 20 minutes
Servings 36 cookies
Calories 131kcal
Author Laila Sbeinati


Chocolate Cookies

  • 2 C flour
  • 1 1/2 C icing sugar
  • 1/3 C cocoa powder
  • 1 Tsp baking soda
  • 3/4 Tsp sea salt
  • 2 Tsp vanilla extract
  • 1 1/3 C coconut oil, preferably unrefined
  • granulated sugar, optional

Chocolate Ganache

  • 1/3 C plus 2 Tbsp dairy free semi-sweet or dark chocolate chips
  • 3 Tbsp coconut cream, room temp/warmed up
  • 3 1/2 Tbsp maple syrup or honey
  • pinch sea salt


  • 1+- candy cane, crushed


For the Cookies

  • Have a large baking sheet lined with parchment paper. Set aside.
    Fill a small bowl with granulated sugar. Set aside. 
  • In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt.
  • Next, add coconut oil and vanilla, and using your hand while steading the bowl with the other hand, work the oil into the flour mix until you get a nice, soft, 'play-dough'- like texture. 
  • Using a 1" ice cream scoop (optional but best for uniform results), scoop dough and place in the palm of your hands. Roll until you get a smooth round ball with no cracks. 
  • Roll the dough in sugar (optional), then while holding the ball in one palm, take the back of a wooden spoon or small measuring spoon and gently make a deep-ish indent in the centre of the ball. About halfway towards the bottom of the cookie. 
    Place on the prepared baking sheet. 
    Repeat steps 4-6 until all dough is used up. Be sure to space the cookies out evenly on the baking sheet, about 1 1/2" apart.
  • Place baking sheet in the freezer for 15 minutes. Preheat your oven at this time to 350F.
  • Remove baking sheet from the freezer and place in the preheated oven and bake cookies for 10 minutes. Remove cookies from the oven and allow cookies to cool before adding the chocolate filling. 

To Make Chocolate Filling

  • When cookies have cooled, make the filling.
    In a heatproof bowl over simmering water (double boiler), melt chocolate. Once melted, add coconut cream and whisk well to combine.
  • Add remaining ingredients and continue whisking well until chocolate filling is velvety smooth. 

To Assemble

  • Remove chocolate filling from heat and using a small spoon, start filling your cookies immediately. You want to do this before the ganache has a chance to cool and thicken. 
  • Top with crushed candy canes. (Or sprinkles!)


These cookies will spread in the oven, so make sure you leave enough room for them as indicated in the instructions.
If you find some cookies have lost their indentation, then as soon as they're out of the oven, very gently re-indent the cookie(s) with the back of a measuring spoon. Although I've made several batches and have never had to re-indent. Follow the method outlined in the instructions and you'll be fine :)
If you keep your coconut cream in the fridge, then warm it up on the stove before you add it to the melted chocolate. I used canned coconut cream for this recipe.
These cookies keep very well in a lidded container at room temp or in the fridge. 


Calories: 131kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Sodium: 87mg | Potassium: 32mg | Sugar: 6g | Calcium: 7mg | Iron: 0.5mg