Description
Rich, cocoa-flavored cookies with a sweet raspberry jam and white chocolate ganache filling.
Ingredients
- 1 cup dairy-free butter, softened
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup almond milk
- ¾ cup powdered sugar
- Filling: ⅓ cup white chocolate chips
- 6-8 tbsp raspberry jam
Instructions
- Whisk flour, cocoa, salt, and baking powder; set aside.
- Cream butter and powdered sugar until smooth.
- Add flour mixture and almond milk; knead dough till smooth.
- Roll dough into 32 balls; place on parchment-lined sheets.
- Chill dough balls 30 minutes.
- Press thumbprint into each ball, bake at 350°F (180°C) for 14 minutes.
- Cool slightly, then fill each indent with jam and cover with melted white chocolate.
- Chill for an hour for ganache to set.
Notes
Use slightly softened butter for best creaminess. Adjust jam flavor as desired. Store in an airtight container, best within 3 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American