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Gluten Free Chocolate Thumbprint Cookies

5 from 2 ratings
Hannah Kling
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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 large cookies

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

Instructions

  • Preheat the oven to 350F and line a baking sheeting with parchment paper of a silicon baking mat.
  • In a large bowl, combine maple syrup, almond butter, vanilla extract, and melted coconut oil. Whisk until well combined.
  • Then, add in almond flour, cacao powder and salt and mix with a spatula until well incorporated.
  • 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.
  • 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.
  • Bake for 13-15 minutes. Allow to cool completely.
  • 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.
  • 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.
  • 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.
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!