Gluten-free Chocolate Thumbprint Cookies Vegan
User Reviews
5
Gluten-free Chocolate Thumbprint Cookies Vegan
Description
The Gluten-free Chocolate Thumbprint Cookies Vegan mix almond flour as the main dry ingredient with tapioca starch and oat or coconut flour, which creates a dough that holds together well without gluten. After blending with melted coconut oil, vanilla extract, and maple syrup, chilling firms the dough for shaping. Each dough ball is rolled in cane sugar for a subtle crunch and pressed flat with a thumb indentation to hold the chocolate filling. Baking at a moderate temperature gently cooks the cookie while maintaining moisture. The chocolate center combines vegan chocolate chips melted with coconut oil and maple syrup, adding gloss and sweetness, with optional cinnamon or vanilla enhancing the flavor profile.
The textural contrast between the crisp sugar-coated exterior and soft chocolate center defines the cookie. It works well as a sweet treat for gatherings or a simple indulgence alongside tea or coffee. The vegan and gluten-free ingredients make it accessible for various dietary needs.
Adjust sweetness by omitting powdered sugar if desired, or experiment with jams as filling alternatives. Reheating the chocolate filling gently if it solidifies ensures smooth texture when serving.
Ingredients
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 coconut oil semi solid, refined
- 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
- cinnamon a pinch or a drop of vanilla extract
- salt a good pinch
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 filling solidifies before use, gently reheat it in short intervals using a microwave or a double boiler to restore its smoothness.
- For an oil-free version, omit the coconut oil and increase the maple syrup by 2-3 teaspoons to maintain dough moisture.
- Jam or preserves can be used instead of chocolate for a fruity variation; warming the jam slightly helps it fill the indentations more easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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