Gluten-free Chocolate Thumbprint Cookies Vegan

Name: Gluten-free Chocolate Thumbprint Cookies Vegan
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 serving
Ingredients: 1 cup almond flour; 3 tablespoons tapioca starch; 2 tablespoons oat flour or use 1.5 tablespoons coconut flour to keep it grain-free or use all purpose flour; 1/8 teaspoon baking soda; 1/8 teaspoon salt; 2 tablespoons powdered sugar; 1 tablespoon semi solid refined coconut oil; 1/2 teaspoon vanilla extract; 3 tablespoons maple syrup at room temperature; 1 tablespoon cane sugar; 2 ounces vegan semi sweet chocolate chips or chocolate chunks about 1/3 cup; 2 teaspoons coconut oil; 2 teaspoons maple syrup; a pinch of cinnamon or a drop of vanilla extract; A good pinch of salt

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
12
Calories
112 kcal
Course
Dessert, Snacks
Cuisine
American

Gluten-free Chocolate Thumbprint Cookies Vegan

Danielle Hudson

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Vegan Glutenfree Chocolate Thumbprint Cookies are the perfect addition to your holiday cookie platter. Made with almond flour and oat flour, sweetened with maple syrup, and filled with chocolate, these cookies aren’t too sweet and have an addictive texture.

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Ingredients

Servings

Dry:

1 cup almond flour blanched almond flour preferable
3 tablespoons tapioca starch
2 tablespoons oat flour or use 1.5 tablespoons coconut flour to keep it grain-free or use all purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons powdered sugar you can omit this. Add if you like the cookies sweeter

Wet Ingredients:

1 tablespoon semi solid refined coconut oil
1/2 teaspoon vanilla extract
3 tablespoons maple syrup at room temperature

For rolling the cookies:

1 tablespoon cane sugar

For the chocolate:

2 ounces vegan semi sweet chocolate chips or chocolate chunks about 1/3 cup
2 teaspoons coconut oil
2 teaspoons maple syrup
a pinch of cinnamon or a drop of vanilla extract
A good pinch of salt

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Instructions

Add all the dry ingredients for the cookies in a bowl and mix really well.
Then melt your coconut oil and add it to the bowl. Add in your vanilla extract. Add in room temperature maple syrup and mix well until a good dough forms.
Once you have a smooth dough, check if it's too crumbly. Then add in a teaspoon or so more maple syrup if needed. refrigerate for atleast 15 minutes.
Remove the dough from the fridge and use a cookie scoop to scoop out equal size scoops and place on the baking sheet.
Use your hands to even each scoop out into a good even ball. Roll that ball into cane sugar then press into a flat disk on the parchment-lined baking sheet. Use your thumb or 1 teaspoon measuring spoon to make the dents in the cookies.
Then bake the cookies for 12-14 minutes at 330 degrees Fahrenheit (165 c). Remove the baking sheet and cool for 5 minutes. The cookies might have risen a bit in the center. Use your measuring spoon to deepen the dents, then move the cookies to the cooling rack to cool.
Meanwhile, make your chocolate filling. Melt the chocolate with the rest of the ingredients in a double boiler , or microwave for 20 seconds and then mix and then microwave again for 5 seconds and mix and continue to do it until it's smooth.
Once the cookies have cooled for another 10 minutes, add the melted chocolate and even it out on the top. Let it cool for another 10 minutes and serve.
Store on the counter in a covered container for upto a week. Or refrigerate for longer.

Notes

If the chocolate is starting to solidify, you can microwave it again or use a double boiler and then scoop it and put it in the middle of the cookies.
For Oilfree: omit the oil and add 2-3 tsp more maple syrup.
For variation: add jams or preserves! Warm the jam so it’s pliable and use

Nutrition Information

Show Details

Calories 112kcal (6%) Carbohydrates 10g (3%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 3g (15%) Sodium 36mg (2%) Potassium 3mg (0%) Fiber 1g (4%) Sugar 6g (12%) Calcium 27mg (3%) Iron 1mg (6%)