Introducing Gluten-Free Chocolate Thumbprint Cookies, a delightful vegan and gluten-free treat that’s ready in under 30 minutes. These cookies boast an almond flour base, filled with a luscious dairy-free chocolate ganache center, and adorned with festive sprinkles for a joyful touch.
Why You’ll Love This Recipe:
- They’re quick to make, coming together in just under 30 minutes.
- Crafted with an almond flour crust, these cookies are also grain-free.
- This recipe ticks all the boxes for being vegan, dairy-free, plant-based, gluten-free, and grain-free.
- Expect soft, chewy cookies that simply melt in your mouth.
- You’ll only need a handful of pantry staples to whip up these delightful treats.
- Topped with festive sprinkles, they’re perfect for the holidays but versatile enough for any occasion.
Tips And Tricks:
- Ensure all the wet ingredients are thoroughly mixed before adding the dry ones.
- Opt for a double cookie scoop for larger cookies or a single one for smaller ones.
- If plant-cream isn’t available, coconut cream or heavy cream can be used if you’re not following a plant-based diet.
Frequently Asked Questions:
- What can I use instead of plant-cream? Heavy cream or coconut cream work well as alternatives.
- Are these vegan? Yes, this recipe is entirely vegan if followed as written.
- What can I use instead of almond flour? While untested, oat flour is recommended as the best substitute.
Gluten Free Chocolate Thumbprint Cookies
Servings 8 large cookies
Ingredients
Chocolate Cookie:
- 1/4 cup pure maple syrup
- 1/3 cup creamy runny almond butter
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
Filling:
- 1/2 cup vegan chocolate chips
- 1/2 cup plant-cream or heavy cream if not vegan
- Sprinkles for topping
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together maple syrup, almond butter, vanilla extract, and melted coconut oil until well combined.
- Add almond flour, cocoa powder, and salt, mixing until fully incorporated.
- Using a double cookie scoop for large cookies or a single scoop for smaller ones, form dough balls and place them on the prepared baking sheet, flattening them slightly.
- Create a hole in the center of each cookie using your thumb or the back of the cookie scoop.
- Bake for 13-15 minutes, then allow to cool completely.
- Meanwhile, heat plant-cream on the stove until just starting to boil around the edges. Remove from heat.
- Pour the hot cream over the chocolate chips and let sit for 2 minutes, then stir until smooth and creamy.
- Spoon dollops of the chocolate mixture into the center of each cookie, top with sprinkles, and enjoy!
Notes
- Ensure all the wet ingredients are thoroughly mixed before adding in the dry ones.
- Opt for a double cookie scoop for larger cookies or a single one for smaller ones.
- If plant-cream isn’t available, coconut cream or heavy cream can be used if you’re not following a plant-based diet.