Name: Chocolate Thumbprint Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: Vegan
Ingredients: 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water); 1 ¼ cup super-fine almond flour; ⅓ cup raw cacao powder; ½ cup unrefined coconut sugar; ½ cup neutral nut butter (almond, sunflower seed butter, or cashew); ¼ cup unsweetened almond milk; Hu Kitchen Salty Dark Chocolate Bars

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Chocolate thumbprint cookies made grain-free, gluten-free, and naturally sweetened with coconut sugar. Finish them with a melty dark chocolate center!

Welp, the time changed this past weekend.

The extra hour of sleep felt nice initially, but by the evening I was tired and slightly confused when the neighborhood was dark before 5 PM.

I’m always a bit miffed to have less daylight; truncating outdoor activities and natural light photoshoots and time to soak in Vitamin D.

But there is something about the darkening days that makes home feel, really, well, home-y.

Where else do you want to go when the sky is already dusky and dark after work?

Home.

Yeah, falling forward makes me crave fuzzy blankets, binge-worthy shows, and cuddles on the couch.

And maybe…just maybe…cookies!

These Chocolate Thumbprint Cookies are definitely on my Christmas baking list.

They’re made with just 7 vegan, gluten-free, and refined-sugar-free ingredients, complete with a salty dark chocolate center.

These chocolate thumbprint cookies are double the chocolate with half of the ingredients.

They’re an easy cross between a classic thumbprint cookie and a classic chocolate “kiss” cookies.

The result is a chocolate cookie with a gooey dark chocolate stamped center.

You can create the classic “thumbprint” indentation if you want to, or just let the chocolate bar do it all for you!

What You Need to Make Chocolate Thumbprint Cookies

Here’s what you need to make these Chocolate Thumbprint Cookies:

ground flaxseed
super-fine almond flour
raw cacao powder
unrefined coconut sugar
neutral nut butter (almond, sunflower seed butter, or cashew)
unsweetened almond milk
Hu Kitchen Salty Dark Chocolate Bars

That’s it!

How to Make Chocolate Thumbprint Cookies

These cookies are made easily with just one large mixing bowl and a few Salty Dark Chocolate Bars.

Before you start mixing, preheat the oven to 350°F and line a baking sheet with parchment paper.

Whisk up the flax egg in a large mixing bowl and allow it to sit for ~5 minutes to thicken and gel.

Next, add in the super-fine almond flour, cacao powder, coconut sugar, nut butter, and almond milk and mix everything well to combine.

The batter should be quite thick and scoop-able.

Use a cookie scoop to portion out ~1 ½ TBSP balls.

Roll the balls between your palms then place them on the parchment lined baking sheet about 2″ apart.

Press down with your hands or the bottom of a glass to slightly flatten the cookies.

Don’t flatten them out *too* much, because they’ll spread out a bit while baking.

The mixture should make anywhere from 16-20 cookies, depending on how large you make them.

Transfer the baking sheet to the oven and bake the bookies for 12-14 minutes, until the cookies are golden brown underneath.

It’s important to note that the cookies will appear underdone at first but will continue to firm up as they cool!

This means you need to take them out before they’re firm to the touch.

Just trust me– they’ll have much better texture this way.

While the cookies are still warm, press one square of dark chocolate into the center of each cookie.

The amount of cookies your made will dictate how much chocolate you use.

I like to prepare my chocolate while the cookies are baking by breaking them into squares.

Set them aside on plate so they’re easily accessible when the cookies are hot and ready!

The Best Chocolate for Thumbprint Cookies

I used Hu Kitchen Salty Dark Chocolate Bars as the salted dark chocolate center to my Chocolate Thumbprint Cookies!

These dark chocolate bars are the best.

They’re the perfect balance of salty and sweet in decadent dark chocolate form.

I love using Hu Kitchen chocolate in my recipes because it’s totally vegan and refined-sugar-free, without any added preservatives or oils.

It’s dark chocolate made with simple ingredients that you can trust to be organic, paleo, and delicious.

I used 2.5 Salty Dark Chocolate Bars in total, broken into squares, to make these cookies!

Once you press the chocolate into the cookies, they’re good to go.

Serve them immediately, but be careful not to burn yourself on melty chocolate!

I usually like to wait 10-15 minutes to allow the chocolate center to fully warm and melt before serving.

Allow the cookies to cool completely before moving or stacking them!

You can store your cooled cookies in an airtight container in the refrigerator for up to one week and freeze for long term storage.

How to Serve Chocolate Thumbprint Cookies

Enjoy these Chocolate Thumbprint Cookies anytime you’re craving a fun chocolate cookie.

They’re easy to make and even easier to love.

I think they’d be perfect for holiday baking, cookie exchanges, or baking with kids.

My job baking with my mom as a kid used to be pressing the chocolate kisses into the warm cookies.

So I implore you to recruit your tiny humans (or large humans!) to do the same!

Oh, and I recommend pressing firmly down on the chocolate into the cookie.

This ensures that the chocolate square has a solid foundation in the cookie and won’t slide off once it’s melty and warm!

I hope these cookies become a favorite for you like they have for me.

Enjoy!

More Vegan Thumbprint Cookies

I Want to Hear From You

If you make this Chocolate Thumbprint Cookies recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren