Desserts

Gluten Free Chocolate Thumbprint Cookies

Gluten Free Chocolate Thumbprint Cookies are a vegan and gluten free treat that comes together in just under 30 minutes. These cookies are made with an almond flour base and filled with a dairy free chocolate ganache center and topped with sprinkle for a festive look.

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a plate with chocolate thumbprint cookies on it

Why You’ll Love This Recipe

  • Gluten Free Chocolate Thumbprint Cookies come together in just under 30 minutes.
  • These cookies are made with an almond flour crust making them grain free.
  • As written, this recipe is vegan, dairy free, plant-based, gluten free and grain free.
  • They’re soft, chewy and melt in your mouth delicious.
  • You only need a handful of pantry staple ingredients to make these cookies.
  • They’re topped with festive sprinkles for the holidays but can easily be made for any occasion.
  • Check out my jelly thumbprint cookies for another fun idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Gluten Free Chocolate Thumbprint Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.

Use pure maple syrup and not pancake syrup. Alternatively, you can use honey or agave but please note the flavor and texture may differ slightly.

Vanilla bean paste adds a ton of flavor, but vanilla extract works just as great.

Use a creamy, all natural almond butter where the only ingredient is almonds. Otherwise, you can use any other nut or seed butter. Just look for one that is smooth and runny. Avoid ones that are thick.

Melted coconut oil will help give these cookies a soft and chewy texture.

Almond flour is a grain free flour that helps create the perfect nutty texture without any gluten.

Use cacao powder to add a deep rich chocolate taste.

A touch of salt helps to balance out all the flavors.

For the center, use a vegan dark chocolate and plant-cream which will create a lovely, creamy filling.

Finish these cookies off with a touch of festive sprinkles.

all the ingredients that you need to make these thumbprint cookies

How To Make

ONE: In a large bowl, mix together the maple syrup, vanilla extract, melted coconut oil, and almond butter.

TWO: Next add in the almond flour and salt and mix well. Form dough into balls and press down slightly with the palm of your hand. Then, use a spoon to create a well in the center of each one. Bake for 15 minutes. Let cool completely.

THREE: When ready, heat plant-cream on the stovetop and remove it just before it starts to boil on the edges. Pour cream over chocolate chips and allow to sit for 2 minute before stirring well.

hot plant cream and chocolate added to a bowl

FOUR: Add ganache to the center of each cookie and top with sprinkles. Allow to sit on the counter for 30 minutes, or place in the fridge for 10 minutes to firm up and enjoy.

Tips And Tricks

Be sure to mix together all the wet ingredients before adding in the dry.

Use a double cookie scoop for larger cookies, as shown here. Or you can use a standard size and double the recipe but have smaller cookies.

If you can’t find plant-cream at the store you can also use coconut cream or heavy cream if you aren’t plant-based.

How To Serve And Store

Serve these Gluten Free Chocolate Thumbprint Cookies with the chocolate ganache in the center and top with festive sprinkles if desired.

Store in an airtight container in the fridge and enjoy up to 7 days.

a hand holding on the cookies with a bite taken out of it

Taste And Texture

Gluten Free Chocolate Thumbprint Cookies are sweet, rich and full of chocolate flavors.

The texture is crispy on the edges and full of a rich, creamy center.

Frequently Asked Questions

What can I use instead of plant-cream?

You can use heavy cream as well, otherwise coconut cream works great too.

Are these vegan?

Yes, this recipe is fully vegan as long as you follow it as written.

What can I use instead of almond flour?

I have not tested this recipe with another flour yet. However, i’d recommend oat flour as the best substitute.

Other Recipes You May Like

If you make these Gluten Free Chocolate Thumbprint Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Gluten Free Chocolate Thumbprint Cookies

Gluten Free Chocolate Thumbprint Cookies are a vegan and gluten free treat that comes together in just under 30 minutes. These cookies are made with an almond flour base and filled with a dairy free chocolate ganache center and topped with sprinkle for a festive look.
5 based on 2 reviews
Pin Recipe
PREP TIME:
15 minutes
COOK TIME:
15 minutes
TOTAL TIME:
30 minutes
Author - Hannah

Ingredients

Chocolate Cookie

  • 1/4 cup pure maple syrup
  • 1/3 cup creamy, runny almond butter
  • 1 tsp vanila extract
  • 1/3 cup coconut oil, melted
  • 1 cup almond flour
  • 1/2 cup cacao 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 

SCALE:

1X

YIELDS:

8 large cookies

Directions

  1. Preheat the oven to 350F and line a baking sheeting with parchment paper of a silicon baking mat.
  2. In a large bowl, combine maple syrup, almond butter, vanilla extract, and melted coconut oil. Whisk until well combined.
  3. Then, add in almond flour, cacao powder and salt and mix with a spatula until well incorporated.
  4. For large cookies, use a double cookie scoop, or for smaller cookies use a single cookie scoop. Roll dough into a ball and place on the prepared baking sheet, then flatten with the palm of your hand.
  5. Place on the baking sheet and either with your thumb or the back of the cookie scoop, press down into the center to create a hole where the filling will go.
  6. Bake for 13-15 minutes. Allow to cool completely.
  7. When ready, heat plant-cream on the stove top and remove just as it starts to boil on the edges. You do not want it to come to a rolling boil so watch it carefully.
  8. Pour hot cream over chocolate chips and let sit for 2 minutes. Then stir slowly until chocolate chips melt and mixture becomes smooth and creamy.
  9. Add dollops to the center of each cookie and top with sprinkles and enjoy!

Notes

  • Be sure to mix together all the wet ingredients before adding in the dry.
  • Use a double cookie scoop for larger cookies, as shown here. Or you can use a standard size and double the recipe but have smaller cookies.
  • If you can't find plant-cream at the store you can also use coconut cream or heavy cream if you aren't plant-based.

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5 based on 2 reviews

Leave A Comment And Rate This Recipe!

Rating:

Made these this year for holiday party for my gluten free vegan friends and they were the top hit. Everyone was asking how I made them.

These turned out excellent! The first day the cookie base was a little crumbly, but I think that’s because of the type of almond butter that we used. but after they sat the next day, they were perfect!

Hi Jessica! Yes, totally depends on the nut butter that is used. I use one that is super runny which creates a more moist dough. But regardless, i’m glad that after a day they softened up.