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–+ servings

Healthy Chocolate Hazelnut Thumbprint Cookies

These soft and chewy cookies feature a luscious chocolate ganache filling nestled in nutty hazelnut dough.
This healthy recipe is entirely vegan, using ground flaxseed for a naturally chewy texture and maple syrup for sweetness, making it a perfect guilt-free indulgence.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Dessert, Snack
Cuisine Global
Servings 24 pieces
Calories 142 kcal

Equipment

  • Baking sheet
  • Parchment paper
  • Medium heatproof bowl
  • Food processor (optional for homemade hazelnut flour)

Ingredients
  

For the Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips vegan if preferred
  • 1/2 cup full-fat coconut milk
  • 1 teaspoon vanilla extract

For the Hazelnut Cookies:

  • 2 cups hazelnut flour
  • 2 tablespoons ground flaxseed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup pure maple syrup
  • 3 tablespoons melted coconut oil

Instructions
 

Preheat the Oven and Prepare the Baking Sheet:

  • Begin by preheating your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking.

Prepare the Chocolate Ganache:

  • Melt the chocolate chips in a medium heatproof bowl. You can do this by placing the bowl over a pot of simmering water, stirring occasionally, or by microwaving the chocolate in 20-second bursts, stirring between each interval.
  • Once melted, add the coconut milk and vanilla extract, stirring until the mixture is smooth and fully combined.
  • Place the ganache in the refrigerator for about 20 minutes, giving it time to cool and thicken slightly.

Make the Cookie Dough:

  • In a large mixing bowl, combine the hazelnut flour, ground flaxseed, baking soda, and salt. Mix the dry ingredients well.
  • Add the maple syrup and melted coconut oil to the bowl. Stir everything together until the dough is well incorporated and forms a cohesive mixture.
  • Scoop out tablespoon-sized portions of dough and roll them into balls. Place these evenly spaced on the prepared baking sheet.
  • Use your thumb to gently press an indentation into the center of each cookie dough ball.

Bake the Cookies:

  • Put the tray into the preheated oven and bake the cookies for 13-15 minutes. They should appear lightly golden when done. Remove them from the oven and allow them to cool completely on the baking sheet.

Fill the Cookies with Ganache:

  • Once the ganache has thickened in the fridge, stir it briefly to ensure a smooth texture.
  • Spoon a small dollop of the ganache into the indentation of each cooled cookie.
  • Let the ganache set at room temperature, or if you’re in a hurry, refrigerate the cookies for about 30 minutes to firm up the ganache filling more quickly.

Notes

Storage: Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
Hazelnut Flour Tip: Make your own by pulsing hazelnuts in a food processor until finely ground.
Hard Filling Option: Skip the coconut milk and vanilla in the ganache for a firmer chocolate filling.

Nutrition

Serving: 1pieceCalories: 142kcalCarbohydrates: 11gProtein: 2gFat: 11gSaturated Fat: 4gSodium: 68mgFiber: 2gSugar: 9g
Keyword Dairy-free chocolate ganache cookies, Easy nutty dessert recipes, Gluten-free hazelnut cookie ideas, healthy food recipes, Healthy thumbprint cookie recipe, Vegan chocolate hazelnut cookies
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