Chocolate Mint Thumbprints
Ingredients
For the Brownie Cookie:
- 1 cup Semi Sweet Vegan Chocolate 150g
- 2 Tbs Vegan Butter 28g
- 4 Tbs Light Brown Sugar 56g
- 1 teaspoon Vanilla Extract 5ml
- 2 Tbs Flax Meal 16g
- 5 Tbs Hot Water 75ml
- 18 Tbs All Purpose Flour 144g
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
For the Icing
Instructions
- Prepare the brownie cookie dough by melting the chocolate with the brown sugar & vegan butter over a double boiler stirring until melted & the sugar starts to dissolve (You can also use a microwave if you prefer)
- Combine the flax meal with the hot water, let stand to thicken at least 5 minutes.
- Sift the flour with the baking powder and salt
- Once the chocolate mixture is melted add the flax paste & whisk smooth
- Add the sifted dry ingredients & mix just until combined
- Refrigerate the dough while you preheat the oven to 350℉ (approx 15minutes)
- Once the dough has chilled, scoop with a #100 scoop for 24 miniatures or a 2 ounce scoop for the regular size onto parchment lined sheet pan spaced 2" apart
- Bake in the preheated 350°F oven for 10 minutes for mini's & 14 minutes for the larger ones. Do not over bake or your cookies will be dry
- Remove from the oven & gently use a tablespoon measure to press an indent into each cookie
- Prepare the buttercream & the ganache recipes according to the instructions on those posts & add ¼ teaspoon mint extract to the buttercream with optional food color
- Once the cookies are completely cooled fill the indents with mint buttercream & a spoonful of ganache
Video
Notes
Storage Cookies will stay fresh at room temperature in an airtight container for up to 5 days. For longer storage you can freeze them for up to 1 month
Tried this recipe?Let us know how it was!