Valentine’s Day or not, these chocolate thumbprint cookies with strawberry coconut cream are a must. And, hey, if Valentine’s Day is your jam, you’ll be all set with these dreamy, creamy wonders.
The best part about these cookies is hands down the strawberry coconut cream. Don’t get me wrong, the chocolate thumbprint part is fantastic too, but let’s be real — it’s really just a vehicle for the fluffy pink strawberry whip. Seriously, the stuff is life changing.
Also, these cookies may look semi-complicated, but I assure you they’re not. The main thing is to allow enough time to chill the coconut cream and reduce the strawberry puree. So, really it’s just a test of some patience. But, I get it, having to wait when cookies are involved is not fair. I promise — these beauties are totally worth the wait though.
And, if you’re looking for other Valentine’s Day treat recipes, be sure to check out my strawberry coconut butter cups too!
Cheers and enjoy!
A not too sweet treat, these chocolate thumbprint cookies with strawberry coconut cream are truly something special. Plus, chocolate and strawberry are always a match made in heaven! No dairy, gluten, grains or refined sugar either.
- 2 cups almond flour
- 1/3 cup cocoa or cacao powder
- 1/3 cup coconut sugar
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1 egg, preferably pasture-raised
- 1/4 cup coconut oil, melted
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- 10 oz bag frozen strawberries, thawed
- 3/4 cup cold coconut cream, (refrigerate overnight — also see notes about coconut cream)
- 1 Tbsp maple syrup
- 1 tsp pure vanilla extract
- Cacao nibs or dark chocolate chips
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Mix the almond flour and remaining dry ingredients for the thumbprint cookies together in a large bowl. Then, add the wet ingredients and mix to incorporate.
Roll dough into 12 balls, about 2 Tbsp or 1-inch size each. Place on lined baking sheet and press thumb into the middle of each cookie to form an indentation. You may need to remold the dough a bit if cracks occur (some are okay, but make sure the cookie is sturdy).
Bake in preheated oven for 12 minutes. Let cool on pan for 5-10 minutes and then move to a cooling rack to cool completely.
While cookies are cooling, get going on the strawberry coconut cream. Place thawed strawberries in a high powered blender and blend until smooth. Then add to a small saucepan over medium heat and bring to a simmer. Reduce heat to medium-low and continue to simmer for about 25 minutes, stirring often. Strawberries will thicken and reduce down once done. Set aside to cool completely. Place in fridge to speed up cooling, if desired.
Add cold coconut cream to a chilled glass or stainless steel bowl (tip: chill the beaters too for better whipping). Pour in the maple syrup and vanilla, and then beat with a hand mixer until thick and fluffy. Once strawberries are cooled, fold into the whipped coconut cream.
Scoop some of the strawberry coconut cream into the thumbprint of each cookie. Garnish with cacao nibs or dark chocolate chips, if desired. Store in the refrigerator in an airtight container and eat within a few days.
Fresh strawberries can be used in this recipe as well. Follow the directions the same way. I opted for frozen since strawberries were not in season at the time I made this recipe. This way, I was still able to use local berries, but in frozen form!
Also, I used and recommend this brand of coconut cream. It has no gums and it’s all cream — no need to separate the cream part from the water! But, as an alternative, you can place canned coconut milk in the fridge overnight and then scoop out only the cream part (save water for cooking, smoothies, etc).