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Thumbprint Cookies with Chocolate Ganache

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Thumbprint Cookies with Chocolate Ganache are down right addicting.   The only problem…hmm a problem?  How could there be a problem when chocolate is involved?!!  But seriously,  the only issue is that you have to store the cookies flat and in the fridge.  The ganache will soften when sitting at room temperature.  You could even make a raw jam and fill the centers.  I sense another creation heading our way!


Ingredients for cookie:

  • 2 cups oats, gluten-free
  • 3 medium bananas, ripe
  • 1/2 cups raw almond butter
  • 1 cup raisins
  • 1 Tbsp Yacon Syrup
  • 1/2 tsp Salt

Preparation:

  1. Lets make this as easy as it can be….throw all ingredients into the food processor and mix well.
  2. Drop cookie balls onto the mesh dehydrator trays and press into the center, creating a pocket for the chocolate to sit.
  3. Dehydrate at 145 degrees for 1 hour and then reduce to 105 degrees for 5-8 hours hrs.  The time frame depends on how much you like it dried out. :)
  4. Using a piping bag or zip-lock bag, pipe the ganache into the center of each cookie.
  5. Store in an air tight container in the fridge.  The ganache will soften at room temp.

Chocolate Ganache Recipe
Yield: 1 cup

  • 3/4 cup dark agave syrup or maple syrup
  • 3/4 cup cocoa powder or raw cacao powder
  • 1/3 cup virgin coconut oil, melted
  • 1/8 tsp plus a pinch salt

Preparation:

  1. Place all of the ingredients in a blender and process until smooth.
  2. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.

Storage

Store in a glass container in the fridge.  It is great to not only use on cakes but also on cookies, as a dipping sauce for apples … oh come on, do I even have to offer ideas as to what to do with chocolate! lol

 

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4 thoughts on “Thumbprint Cookies with Chocolate Ganache

  1. Lyn :] says:

    Hi Amie Sue,

    Well these are in the dehydrator and boy if the batter is anything like the cookies :] – they are wonderful !! I finally got smart, and started making a double batch of cookies. As everyone kept having “just one, and then just one more” – poor Gene would have none for his trips!! So YUMMY – Thanks again !! :] From Happy Tummies , Happy Faces, Happy People from far away Places, Lyn :]

    • amie-sue says:

      Good thinking Lyn :) When I make the Long Haul Bars for my dad, I freeze them and then ship them. It might be a good idea to keep a portion of each of these treats and freeze them. Out of sight, out of mind and then when he is ready to hit the road, just pull them out of the freezer. Just an idea. :) I should say that the ganache frosting doesn’t freeze solid. It freezes beautifully though. Sending hugs! amie sue

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