I've got such a special treat for you: these double chocolate vegan thumbprint cookies are going to be on repeat all year long, just trust you me! They're an irresistible, chocolate-filled, gluten free, vegan and paleo treat!
I’m so excited to finally have some fresh content for you, as it’s been a very busy couple of weeks. I’ve been struggling to get back into the swing of things after vacation, that’s for sure.
I had been toying around with the idea of making vegan thumbprint cookies for quite some time. I have had my fair share of regular thumbprint cookies, filled with fruity jams and jellies.
However, it was time to step it up and load some up with all of the chocolate!
I decided to use four brands that I love and trust in order to make these fabulous cookies:
Healthy Origins, Organic Extra Virgin Coconut Oil- This coconut oil is subtle in coconut flavor and is the perfect fat to use in baked goods and treats!
Viva Naturals Organic Coconut Flour- I’ve trusted this brand for all things coconut for a long time now. Their organic coconut flour is the best on the market!
Bob’s Red Mill, Super-Find Almond Flour- There is a reason Bob’s Red Mill is so popular. Their almond flour is so fine, I never need to sift it.
Simply Organic Pure Vanilla Extract- It’s so important to get your hands on an organic vanilla extract product, as conventional vanilla extracts tend to contain corn syrup and other mysterious ingredients.
It was these four products that I feel like the recipe really benefited from. Gluten free, dairy free & refined sugar free baking can be tough. A lot of the ingredient substitutions can be finicky if you aren’t using good quality products *like the items I mentioned above!*
What I love most about these double chocolate vegan thumbprint cookies is how quick and easy they are to make. You don’t need to use eggs in the recipe, so feel free to get down with that raw cookie dough… I dare ya!
You can pair these cookies with a nice and tall glass of non-dairy milk or sneak them into your bed at night for a midnight snack. I know I have.
I am super grateful that I doubled the recipe and made a double batch, as I have already gifted boat loads to my favorite friends and family members. I’m just kidding… I don’t have favorites. Or do I?
You can get a little bit creative with the ingredients, as I know that using an almond butter or peanut butter instead of the cashew butter would still work very well.
More like this:
Bananas Foster Vegan French Toast Bake
5 Minute Paleo Chocolate Chip Cookies
So what are you waiting for? It’s time to get baking and make the best double chocolate vegan thumbprint cookies ever! They are sure to become a baking staple in your kitchen, as I’m already dreaming about the next time I get to eat a batch 🙂
Double Chocolate Vegan Thumbprint Cookies
Ingredients
Cookies
- ½ cup creamy cashew butter
- ½ cup organic coconut oil
- ⅔ cup Grade B maple syrup
- 1 ½ teaspoons organic vanilla extract
- 1 ⅓ cups blanched almond flour
- ¼ cup plus 2 tablespoons organic coconut flour
- ¼ cup cacao powder or unsweetened cocoa powder
- 1 teaspoon aluminum-free baking soda
- ½ teaspoon fine sea salt
Glaze and Filling
- ½ cup full fat canned coconut milk
- ½ cup dark chocolate chips or chunks
Instructions
- Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer, combine all of the wet ingredients until smooth and creamy throughout.
- Add in the dry ingredients and stir well to combine.
- Place the dough in the refrigerator for about 15 minutes. Remove from the refrigerator and using a cookie scoop, form into balls. I made about 20 cookies from the dough. Make an imprint in the center of each cookie with your thumb and leave the cookies unfilled.
- Bake at 350 degrees Fahrenheit for 12-15 minutes, until the edges look slightly firm and they have set. Mine took 15 minutes.
- While the cookies are baking, melt the coconut milk and chocolate together using a double boiler method or in a microwave. Stir well to combine.
- When the cookies are done baking and still warm reinforce the thumb indent if necessary. Add a small amount of the chocolate mixture into each cookie thumbprint area (you may have some chocolate leftover and that's fine!)
- Once the cookies have cooled completely, sprinkle them with course sea salt.
- Store in an airtight container in the refrigerator for up to one week.
Notes
- You can get a little bit creative with the ingredients, as I know that using almond butter or peanut butter instead of the cashew butter would still work very well.
Leave a Reply