Gingerbread Thumbprint Cookies with Ganache Center
1 stick of butter- or 1 stick Earthbalance buttery sticks (for a dairy free variation)
3/4 cup granulated sugar
1/4 cup molasses
1 teaspoon vanilla extract
1 egg - or 1 flax egg (mix 1 tablespoon ground flax seed with 3 tablespoons warm water and let sit and thicken for 10 minutes)
1 1/2 cups Bob’s Red Mill 1-1 gluten free all purpose flour blend
3/4 cup Bob’s Red Mill almond flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
4 oz 77% dark chocolate
4 oz heavy cream or coconut milk
Combine all dry ingredients and set aside
In a medium size mixing bowl, cream together the sugar and butter until smooth and no lumps remain. Add in the molasses and mix completely. Add in the vanilla extract then the egg or flax egg.
Mix in all dry ingredients and combine. Transfer bowl to the fridge for at least 30 minutes.
Scoop and roll small even size dough balls then roll into granulated sugar. Place on a parchment lined baking tray.
Transfer cookies to a preheated 350 degree F oven and bake for 10 minutes. Using the back of teaspoon (measuring spoon) create an indentation in the baked cookie. Let cool completely.
To make the ganache, bring the cream or coconut milk just to a boil then pour over the chocolate chunks. Combine and let cool until room temperature.
Use a spoon or a piping bag to fill the center of the cookies with ganache. Let the cookies set for 1 hour or until the ganache center has firmed up.
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