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Chocolate Thumbprint Cookies with Matcha Cream Filling
by Karissa's Vegan Kitchen
Servings:
6
Author:
Karissa Besaw
Ingredients
Chocolate Thumbprint Cookies
1 ⅓
cup
flour
½
cup
almond flour/meal
¼
cup
cocoa powder
¼
teaspoon
baking powder
⅔
cup
maple syrup
⅓
cup
melted coconut oil
Matcha Cream Filling
½
cup
cold coconut cream
(refrigerate overnight)
1.5
teaspoon
matcha powder
1
teaspoon
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 ⅛ 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.