Double Chocolate Vegan Thumbprint Cookies

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!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword almond flour cookies, healthy thumbprint cookie, vegan chocolate cookies

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 199kcal

Author Monica Stevens Le

Ingredients

Cookies

1/2 cup creamy cashew butter
1/2 cup organic coconut oil
2/3 cup Grade B maple syrup
1 1/2 teaspoons organic vanilla extract
1 1/3 cups blanched almond flour
1/4 cup plus 2 tablespoons organic coconut flour
1/4 cup cacao powder or unsweetened cocoa powder
1 teaspoon aluminum-free baking soda
1/2 teaspoon fine sea salt

Glaze and Filling

1/2 cup full fat canned coconut milk
1/2 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.

Nutrition