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Cocoa & matcha powder team up to make these insanely delicious chocolate thumbprint cookies filled with matcha cream. Bonus: they’re vegan!
Chocolate Thumbprint Cookies with Matcha Cream Filling
Guys. This is my very first baked chocolate cookie recipe on the blog (not counting these no-bake ones). I can’t believe it has taken me so long to post one!
But, I’m glad the first one is super delicious & unique. These aren’t just chocolate cookies – these are thumbprint cookies. With matcha cream (coconut cream and matcha powder mixed together.) I love experimenting with matcha and this has to be my absolute favorite recipe using it.
Chocolate Thumbprint Cookie Technique
Although they look kind of fancy, making thumbprint cookies is incredibly simple. After mixing together the dough, make the dough balls and place on a parchment paper. I used an 1/8 cup measuring scoop to make each cookie the same size.
Instead of using my thumb – I used the back of a measuring spoon to create the indent in the middle. (Maybe I should call these “Chocolate Measuring Spoon Indent Cookies”? Haha.) But if you want to stay true to the name of these delicious cookies, go ahead and use that thumb 😉
Matcha Cream Filling Tips
The trick to making the matcha cream filling is to refrigerate a can of coconut milk overnight. This allows the cream to float to the top and solidify, making removal super easy. Some brands of coconut milk don’t have a lot of cream – in my experience, the brands that do are Thai Kitchen and 365 (Whole Foods house brand.) Sometimes, I can find straight up coconut cream in the Thai Kitchen brand. Trader Joes also sells just coconut cream in a can.
Using an electric mixer or a stand mixer, beat together the coconut cream, matcha, and a little maple syrup until smooth and creamy.
These cookies are perfect for the holidays, cookie exchange parties, or just to enjoy at home.
Ingredients
Chocolate Thumbprint Cookies
- 1 1/3 cup flour
- 1/2 cup almond flour/meal
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
- 2/3 cup maple syrup
- 1/3 cup melted coconut oil
Matcha Cream Filling
- 1/2 cup cold coconut cream - (refrigerate overnight)
- 1.5 tsp matcha powder
- 1 tsp maple syrup
Instructions
- Pre-heat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Chocolate Thumbprint Cookies
- Whisk together the flour, almond flour, cocoa powder and baking powder.
- Mix in the maple syrup and coconut oil until well-incorporated.
- Roll cooke dough into balls (about 1/8 cup each) and place onto cookie sheet.
- Take your thumb or a spoon and press into the middle of the cookie, creating an indent.
- Bake for 12 minutes. Remove from oven. Use a spoon to press the indents down again, as they will have risen slightly.
Matcha Cream Filling
- While the cookie are cooling, beat together the cold coconut cream, matcha powder, and maple syrup until smooth.
- After the cookies have cooled, fill the indents with the matcha cream filling.
Sue says
your recipes make being Vegan so easy. no one even thinks they are Vegan. so very delish.
Casey the College Celiac says
Matcha powder in cookies? Girl, you are speaking my superfood language! YUM!