Chocolate Mint Thumbprint Cookies: Classic Recipe with Cool Filling

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

• ¼ Recipe: Ganache
• ¼ Recipe: Buttercream

• Melt the chocolate, brown sugar and vegan butter together over a double boiler, stirring until smooth and the sugar begins to dissolve. (You can use a microwave if you prefer.)
• Mix the flax meal with the hot water and let it sit at least 5 minutes to thicken.
• Sift the flour with the baking powder and salt.
• Whisk the flax paste into the melted chocolate until smooth.
• Add the sifted dry ingredients and mix just until combined.
• Refrigerate the dough while you preheat the oven to 350°F (about 15 minutes).
• When chilled, scoop dough with a #100 scoop for 24 minis or a 2-ounce scoop for regular cookies. Place on a parchment-lined sheet pan about 2″ apart.
• Bake at 350°F for 10 minutes for mini cookies or 14 minutes for larger cookies. Do not overbake to avoid dry cookies.
• Remove from the oven and gently press an indent into each cookie using a tablespoon measure while still warm.
• Prepare the buttercream and ganache according to their recipes. Add ¼ teaspoon mint extract to the buttercream and color if desired.
• Once cookies are completely cool, fill each indent with mint buttercream and a spoonful of ganache.