Yes, these are super late leftover from Christmas cookies. But they are SO amazingly good that you should ignore the red and green sprinkles and focus on how perfect these thumbprint cookies are.
The cookies themselves are soft and fudgy from the black beans (don’t doubt me), and the chocolate filling is so smooth and airy, I hesitate to call it a ganache because it almost reminds me of mousse instead.
Drizzle them with even MORE chocolate if you’d like, and pick some different sprinkles if you’re not as into Christmas in February. Just make them asap!
Healthy Chocolate Fudge Thumbprint Cookies
Thumbprint Cookies (adapted from)
1 15-oz can black beans, rinsed and drained
2 tablespoons melted coconut oil
2 tablespoons nut butter (I used peanut butter)
1 teaspoon vanilla extract
2 tablespoons unsweetened almond milk
1/3 cup unsweetened cocoa powder
1/2 cup brown sugar or coconut sugar
2 tablespoons flour (any flour will work! AP, almond, whole wheat pastry, etc.)
1 teaspoon baking powder
1/4 teaspoon salt*
optional: 1 tablespoon chia seeds
Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat.
Combine the black beans, coconut oil, almond butter, vanilla and milk in a food processor and process until smooth. Add the remaining ingredients and process again until thoroughly combined. Turn the dough (which will be the consistency of a thick mousse) out into a bowl.
With wet hands, roll into balls, place on the baking sheet and gently press down with your thumb in the middle to create an indentation for the filling.
Bake for 12 minutes, remove from the oven and press down again in the middle to deepen the indentation that most likely became shallower while baking.
Let cool on the baking sheet for 10 minutes before transferring to a cooling rack. While the cookies cool, prepare the ganache filling (see below).
Once cookies are completely cooled, spoon the cooled filling into the indentation and serve.
*If your nut butter is unsalted, I would up the salt to 1/2 tsp. If it IS salted, maybe just a pinch would be enough!
Chocolate ganache filling
1/4 cup dark chocolate chips
1/2 tablespoon coconut oil
3 tablespoons milk, slightly warmed in the microwave
Put the chocolate & coconut oil in a microwave safe bowl. Heat up 20 sec, then stir, and repeat twice until blended.
Mix in the milk a little bit at a time (like 1 tablespoon at a time), continuously stirring until incorporated.
Spoon into the thumbprints!