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Using tahini in the filling instead of heavy cream helps keep sat fat in check. And tahini's subtle flavor won't overwhelm the chocolate in the way many nut butters might though cashew butter would be a good, mild substitute if you have it on hand.

Chocolate-peppermint Thumbprints

oz. whole-wheat pastry flour (about 2 cups)

unsweetened cocoa

kosher salt

granulated sugar

unsalted butter, softened

canola oil

vanilla extract

large egg

semisweet chocolate chips

tahini (sesame seed paste)

hard peppermint candies, crushed

Preheat oven to 350°F. Whisk together flour, cocoa, and salt in a medium bowl; set aside.

Beat together sugar, butter, oil, and vanilla in a large bowl with an electric mixer on medium speed until well blended, about 3 minutes. Add egg, and beat until combined. Add flour mixture; beat on low speed until just combined.

Shape dough into 36 balls (1 tablespoon each). Arrange dough balls 2 inches apart on 2 baking sheets lined with parchment paper. Lightly press each dough ball to flatten slightly, and make a “thumbprint"impression in dough balls by gently pressing your thumb or the handle of a wooden spoon in center of each ball. Bake at 350°F until set, about 10 minutes. Remove from oven, and cool on baking sheets set on a wire rack for 3 minutes. Transfer cookies directly to wire rack to cool completely, about 30 minutes.

Meanwhile, place chocolate chips in a medium microwavable bowl. Microwave at HIGH until chocolate melts, about 1 minute, stirring after 30 seconds. Whisk tahini into melted chocolate until smooth. Spoon about 1 teaspoon chocolate mixture into impression of each cookie. Sprinkle with crushed peppermints. Let stand until set, about 1 hour (or chill 20 minutes to quickly set filling). Store in an airtight container up to 3 days.