These Vegan Chocolate Thumbprint Cookies are easy to make, gluten-free, oil-free, refined sugar-free and delicious. They are great for dessert and perfect for Christmas or for a birthday party. Enjoy!!
Chocolate Thumbprint Cookies Recipe (Gluten-Free)
Did you know that thumbprint cookies come from Sweden? They are called hallongrottor in Swedish, which means “raspberry cave” because they are usually filled with raspberry jam.
But since we all agree on the fact that chocolate is everything, today we’re going to fill them with a delicious homemade chocolate sauce.
Okay, let me show you how to make healthy and delicious vegan thumbprint cookies!
How to Make Vegan Chocolate Thumbprint Cookies
These cookies are really cute and very easy to make, too! Scroll down to the recipe card to watch the recipe video, or follow the written instructions.
- Step 1: Preheat your oven to 350°F or 180°C.
- Step 2: Add almond flour, cacao powder, maple syrup and peanut butter to a mixing bowl and combine with a spatula. You can also use a food processor if you want. The dough should stick together when you press it between your fingers.
- Step 3: Take the equivalent of about 1 tablespoon of cookie dough and roll it between your palms to form a ball. I made 4 big cookie dough balls.
- Step 4: Press gently with your thumb in the center of each cookie dough ball to form an indent.
- Step 5: Place the uncooked thumbprint cookies on a baking tray lined with parchment paper. Make sure they are not too close to each other so they don’t stick together during the cooking process.
- Step 6: Bake at 350°F (180°C) for 10-12 minutes. The cookies should still be a bit soft. Place them on a cooling rack and allow to cool completely.
How to Make the Chocolate Sauce (2 Ingredients)
- Step 1: Add cacao powder and maple syrup to a small bowl. Combine with a spoon until you obtain a sauce. Start with 2 tablespoons of maple syrup and add more until you get the consistency you like.
- Step 2: Fill each thumbprint to the rim with chocolate sauce and add vegan sprinkles on top. Enjoy!
What Are These Thumbprint Cookies Made Of?
You will only need 4 simple ingredients to make these fun thumbprint cookies:
Almond flour: you can buy almond flour in bulk or make it yourself. I like to make it myself because it’s a lot cheaper. Simply place almonds in a high-speed blender and blend until you obtain a fine powder. It only takes a couple of seconds 🙂
Maple syrup (or agave syrup)
Peanut butter: if you don’t like the taste of peanut butter or if you are allergic to peanuts, you can use any nut/seed butter you like instead. The cookies will taste just as delicious!
Optional: vegan sprinkles
Are These Vegan Cookies Gluten-Free, Oil-Free and Refined Sugar-Free?
YES! I know, it’s hard to believe these cookies are healthy – but they are!
They are made with simple ingredients that are good for you and won’t make you feel tired afterwards. And the best part is that they are absolutely delicious!
I don’t know about you, but I’m getting hungry looking at these pictures haha.
Easy and Delicious Vegan Cookies for Christmas
If you’re looking for an easy cookie recipe for Christmas or for a birthday party, this recipe is for you!
These cookies look fun and festive and are always a big success! I know I will make them for Christmas for sure 🙂
How to Store Chocolate Thumbprint Cookies? (Meal Prep)
You can store these vegan chocolate cookies in the fridge in an airtight container for 3-4 days easily.
Since this recipe only makes 4 cookies, feel free to double or triple the quantities so you have more cookies and they last you longer.
I hope you guys will LOVE these delicious vegan chocolate thumbprint cookies! They are:
- Easy to make
- Made with only 4 ingredients
- Refined sugar-free
- Great for dessert
- Perfect for Christmas
- So delicious!
PIN ON PINTEREST 😊
More Gluten-Free Vegan Cookies Recipes:
- 3-Ingredient Oatmeal Chocolate Chip Cookies
- Vegan Linzer Cookies
- Vegan Chocolate Oatmeal Cookies
- Vegan Double Chocolate Cookies
- 3/4 cup almond flour (75 g)
- 1-2 tbsp cacao powder
- 1/8 cup maple syrup (30 ml)
- 1/8 cup natural peanut butter (30 g)
- vegan sprinkles (optional)
- Preheat your oven to 350°F or 180°C.
- To a mixing bowl, add almond flour, cacao powder, maple syrup and peanut butter. Combine with a spatula.
- Take about one tablespoon of the dough and roll it between the palm of your hands to form a ball. I made 4 large balls.
- Create an indent with your thumb by pressing gently in the center of each cookie dough ball.
- Place the uncooked cookies on a baking tray lined with parchment paper, making sure they are not too close to each other.
- Bake at 350°F or 180°F for 10-12 minutes. They should still be a bit soft because they will firm up while cooling down. Allow to cool on a cooling rack.
- Combine cacao powder and maple syrup until a sauce forms. Start with 2 tablespoons of maple syrup and add more if the sauce is too thick for you.
- Spoon chocolate sauce into each thumbprint and add vegan sprinkles on top. Enjoy!!
Cookie recipe adapted from my Vegan Linzer Cookies.
Please note that this post contains affiliate links. You can read my full disclosure at the bottom of the page.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 248 Total Fat: 15g Carbohydrates: 23.6g Fiber: 4.4g Protein: 7.7g