Wednesday, February 26, 2014

Cornmeal Thumbprint Cookies with Chocolate Ganache Filling

I have been on a mission to take traditional dessert recipes and make them healthier. The caveat is they still need to taste delicious. These cookies are a perfect example. Thumbprint cookies filled with a dark chocolate "ganache" filling. The parentheses around ganache are due to the fact that this filling is made simply from melted best quality dark chocolate mixed with Tahitian vanilla...sans the usual heavy cream. For the cookies, I eliminated white flour and used a blend of almond, coconut and white, whole wheat instead. And, best of all (in my opinion) there is no refined white granulated sugar in this recipe. Coconut sugar provides a hint of sweetness...resulting in a treat that is not overly sweet; perfect with tea, or a glass or wine or sherry.

Quick, easy, delicious and healthy....the perfect cookie? You decide. :)  Enjoy everyone!

Cornmeal Thumbprint Cookies with Chocolate Ganache Filling
(makes 2 dozen cookies)

1/2 cup almond flour
1/2 cup coconut flour
1/2 cup white, whole wheat flour
1/2 cup yellow stone-ground cornmeal, fine grind
1/2 cup coconut sugar
1 tsp sea salt
1 egg
1/2 cup olive oil
1 tbsp pure Tahitian vanilla

Chocolate Ganache
16 oz best quality (70% cacao) bittersweet chocolate (I use Scharffenberger) chopped
2 tbsp pure Tahitian vanilla

In the bowl of a food processor, add the almond flour, coconut flour, whole wheat flour, cornmeal, coconut sugar and sea salt and pulse 3-4 times to combine (hint, cover the top of the bowl with a tea towel to avoid flour dust from escaping). Add the egg, olive oil and vanilla and, using the lowest speed, incorporate the wet ingredients into the dry. (the dough will feel a bit sticky)

Transfer the dough to the center of a  large sheet of plastic wrap. Form into a disk, wrap and refrigerate for 1 hour.

Preheat oven to 350 degrees.  Line 2 rimmed  baking sheets with parchment paper and set aside. Remove dough from refrigerator. Break off pieces of dough to form 24 balls. Place balls on prepared baking sheets, about 1 inch apart. Using your thumb, gently press the center of each ball to form an indentation. Bake in preheated oven for 15-18 minutes or until cookies are golden brown. Remove from oven, cool 5 minutes on sheets and then transfer cookies to racks allowing to cool completely.

Meanwhile, add the chopped chocolate to a microwave safe bowl. Add the vanilla and microwave for 10 seconds. Remove from microwave and stir. Microwave for an additional 10 seconds and stir. Repeat this process until chocolate is almost melted. (a few lumps are ok). Remove from oven and continue stirring until chocolate is completely smooth.

Using a small spoon, fill each thumbprint with chocolate ganache. Allow to set as chocolate will harden as it cools. 

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Other cookie recipes you may enjoy:

It is "Cookies" week at Food Network's Comfort Food Feast. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite cookie recipe of your own? Please feel free to share in the comments section of this post or link to your blog if you have one. 

Jeanette's Healthy Living: Peanut Butter and Jelly Thumbprint Quinoa Oat Cookies
The Heritage Cook: Meyer Lemon Shortbread Cookies with Meyer Lemon Curd
Elephants and the Coconut Trees: French Palmiers
Weelicious: Homemade Oreo Cookies
Devour: Top 5 Chocolate Cookies
Taste With The Eyes: A Korean Sweet Treat - Hwa Jeon with Honey and Flower Petals
Napa Farmhouse 1885: Cornmeal Thumbprint Cookies with Chocolate Ganache Filling
Red or Green: Chocolate, Almond and Ginger Cookies
Domesticate Me: Healthy Dark Chocolate Chunk Oatmeal Cookies with Cherries and Sea Salt 
Food for 7 Stages of Life: Rose and Cardamon Nankhatai (Eggless Indian Shortbread Cookies) 
Virtually Homemade: Oatmeal Caramel Skillet cookie with Marshmallows and Chocolate
The Sensitive Epicure: Almond Butter Cookies (Gluten-Free)
FN Dish: Cookie Comfort

napa farmhouse 1885

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.


Jane, The Heritage Cook said...

These sounds wonderful. I love cornmeal cookies and of course combining them with chocolate makes them irresistible!

Carol at Wild Goose Tea said...

I bake a lot of cookies. Xmas time is my thumb print cookie time. However, I am sure I would get a positive response with these 'out of season' so to speak.