Vegan Chocolate Thumbprint Cookies

Christmas baker or a buyer?

To be honest, this Christmas I WISH I could just pay someone to bake for me. But finding someone willing to make vegan, gluten-free, oil-free health inspired baked goods?ย 

Laughable.ย 

I’m just back from Taiwan, suitcases quasi-unpacked and Christmas shopping barely begun.

What’s first on my list? Baking!

Luckily, not all healthy or healthy-ish (let’s be real) Christmas baked goods take forever to make…. these chocolate thumbprint cookies are a breeze and are cute to boot!

You have two options for these vegan cookies; Chocolate Thumbprint Cookies or Raspberry Thumbprint Cookies. The latter are made with raspberry chia jam, literally my jam! I put that sh*t on errything.

Vegan Chocolate Thumbprint Cookies

Author : Ashley Madden
Prep Time: 10 mins
Cook Time: 20 mins
Servings: 18 cookies
Course: Dessert
Cuisine: American
Keyword: chocolate, cookies, dessers
These chocolate thumbprint cookies are a breeze to make and are cute to boot! Oh, anddd delicious!

Equipment

  • BLENDER

Ingredients
  

  • Dry
  • 1 cup brown rice flour
  • 1 cup old-fashioned rolled oats gluten-free if needed
  • ยพ cup coconut palm sugar
  • ยพ teaspoon baking soda
  • ยผ teaspoon cinnamon
  • ยฝ teaspoon salt
  • Wet
  • ยฝ cup unsweetened soy milk
  • ยผ cup almond butter sunflower seed or tahini for nut-free
  • ยฝ teaspoon vanilla extract
  • Chocolate Fudge Filling
  • ยผ cup unsweetened cocoa powder
  • 2 tablespoons maple syrup
  • 2 tablespoons soy milk
  • pinch salt
  • Garnish
  • 18 whole almonds raw or toasted (goji berries or cacao nibs for nut-free)

Instructions
 

  • Preheat the oven to 350ยบF and line a baking sheet with parchment paper.
  • Add the brown rice flour, oats, palm sugar, baking soda, cinnamon, and salt to a large bowl and mix well. Set aside.
  • Add the soymilk, almond butter and vanilla extract to a blender and blend until smooth. You can also use a handheld mixer or whisk by hand. Add the blender mix to the dry ingredients and mix using a spatula until all ingredients are well combined.
  • Scoop out a tablespoon of the cookie dough, shape into a ball and place on the baking sheet. Push your thumb down in the middle of the dough to create a little indentation. Repeat with remaining cookie dough. Bake in the oven on the middle rack for 14-16 minutes. They will look a little undercooked but will firm up once cool.
  • Meanwhile, mix all the chocolate fudge ingredients together in a small bowl until smooth and set aside (donโ€™t refrigerate, the mix will get hard).
  • When the cookies are done remove them from the oven and let them cool on the pan for 10 minutes. When theyโ€™ve cooled slightly press the center of the cookie again to make the indentation deeper as the cookies will rise slightly once baked. Transfer the cookies to a cooling rack and let them cool completely.
  • When the cookies have cooled completely, spoon 1 teaspoon of the chocolate fudge filling into the indentation. Garnish with an almond. Serve or refrigerate for up to 3 dates. Freeze to keep longer.
Keyword chocolate, cookies, dessers
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