Gluten-free Chocolate Thumbprint Cookies Vegan

vegan glutenfree chocolate thumbprint cookies on a white plate

5 from 4 votes

Gluten-free Chocolate Thumbprint Cookies Vegan

Vegan Glutenfree Chocolate Thumbprint Cookies are the perfect addition to your holiday cookie platter. Made with almond flour and oat flour, sweetened with maple syrup, and filled with chocolate, these cookies aren’t too sweet and have an addictive texture.

Prep Time20

Cook Time15

Total Time35

Course: Dessert, Snack

Cuisine: American

Keyword: thumbprint cookies recipe, vegan almond flour cookies

Servings:

Author: Vegan Richa

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 semi solid refined coconut oil
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
a pinch of cinnamon or a drop of vanilla extract
a good pinch of salt

US Customary - Metric

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.

Video

Notes

If the chocolate is starting to solidify, you can microwave it again or use a double boiler and then scoop it and put it in the middle of the cookies.
For Oilfree: omit the oil and add 2-3 tsp more maple syrup.
For variation: add jams or preserves! Warm the jam so it’s pliable and use

Nutrition

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