Name: Chocolate Thumbprint Cookies (gluten-free)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tablespoon coconut oil, melted and cooled; 1/3 cup maple syrup; 1 teaspoon vanilla extract; 1 cup almond flour; 3 tablespoons tapioca flour; 2 tablespoons gluten-free oat flour or all-purpose flour; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1 tablespoon cane sugar; Chocolate chunks/pieces for filling

Chocolate Thumbprint Cookies (gluten-free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Chocolate Thumbprint Cookies are the ultimate easy foolproof cookie recipe to try. Inspired by the chocolate thumbprint cookies from the grocery store, these are a must-make! They’re gluten-free, vegan and too good!

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

Yield: 9-10 cookies 1x

Instructions

Preheat the Oven: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper
Mix Wet Ingredients: In a large mixing bowl, combine the melted coconut oil, maple syrup, and vanilla extract. Whisk until well combined.
Combine Dry Ingredients: Mix in the almond flour, tapioca flour, oat flour, and baking soda.
Shape the Cookies: Using a tablespoon or a cookie scoop, portion the dough into balls and roll them in a shallow bowl with sugar. Place them on the prepared baking sheet. Use your thumb or the back of a spoon to create an indent in the center of each cookie.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown around the edges.
Fill the Cookies: Once the cookies are baked and slightly cooled, fill the indents with the chocolate pieces and set
Enjoy: Enjoy your homemade chocolate thumbprint cookies with a glass of milk, a cup of tea, or simply on their own!

Notes

*Store in fridge for 5 days or freezer for 2 months

Author: Rachel