Chocolate Thumbprint Cookies
These gluten-free chocolate thumbprint cookies are the perfect gluten-free holiday dessert. They take less than 40 minutes to prepare and are chewy with a gooey chocolate center.
Servings: 12 cookies
Ingredients
For the Cookie
- 3 tablespoons Butter unsalted
- 1 teaspoon Butter unsalted
- 5 tablespoons Coconut Sugar
- ½ teaspoon Vanilla Extract
- ⅛ teaspoon Peppermint Extract or vanilla extract
- ½ cup Gluten Free Baking Flour
- ½ tablespoon Gluten Free Baking Flour
- 5 tablespoons Almond Flour
- 3 ½ tablespoons Unsweetened Cocoa Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ teaspoon Ground Coffee
- 1 Egg room temperature
- 2 teaspoon Unsweetened Almond Milk or milk of choice
For the Chocolate Center
- 50 grams Chocolate Chips or dairy-free chocolate chips
- 2 teaspoon Tahini or peanut butter
- ¼ teaspoon Vanilla Extract or peppermint extract
- Crushed candy canes as desired for the top
Instructions
- Preheat your oven to 375 F. Cream together the butter, sugar, vanilla and peppermint with a whisk. Add the almond flour, cacao powder, baking soda, salt and coffee and mix together.
- Mix in the flour a little at a time with a spoon until combined. Whisk in the egg and almond milk until a sticky dough forms.
- Scoop the dough out into 15 small balls on a parchment covered sheet pan. Use your finger or thumb to press a hole into the ball. They don’t need to be perfectly round, but make sure the indent is fairly deep.
- Bake the cookies for 7-9 minutes, or until they are firm. Remove them from the oven and set them aside to cool.
- Next make the chocolate center, melt the chocolate chips in 15 second increments in a small microwave safe bowl until they are melted and can be mixed together. Stir in the tahini paste and the extract.
- Once the cookies are cool, carefully spoon a small amount of the chocolate mixture into the center of the cookie. If you’d like, sprinkle some of the crushed candy canes on top. Let the chocolate center set before enjoying.
Notes
- If you want, you can chill the low-calorie chocolate cookie dough in the refrigerator for 10-15 minutes to let the dough set. This helps the cookies not crack while they bake.
- Ensure your cookies are perfectly round by moving a glass or round cookie cutter in a circular motion around the outside of the warm cookies to smooth the edges.
- If you want perfectly round indents in your cookies use a teaspoon to create them instead of your finger.
Nutrition
Serving: 1cookie | Calories: 115kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 120mg | Potassium: 33mg | Fiber: 2g | Sugar: 6g | Vitamin A: 118IU | Calcium: 22mg | Iron: 1mg