Gluten Free Chocolate Thumbprint Cookies
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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.
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.
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.
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
You can use heavy cream as well, otherwise coconut cream works great too.
Yes, this recipe is fully vegan as long as you follow it as written.
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
- Andes Peppermint Cookies
- Chewy Sugar Cookies
- Vegan Chocolate Peppermint Cookies
- Vegan Hot Coco Cookies
- Maple Pecan Cookies
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 Instagram, Tiktok or Pinterest!