Vegan Gluten free Chocolate Thumbprint Cookies
Vegan Gluten free Chocolate Thumbprint Cookies are the perfect addition to your holiday cookie platter. Made with almond flour, sweetened with maple syrup, and filled with smooth chocolate, these cookies aren’t too sweet and have an addictive texture.
Key Ingredients
Almond Flour
Powdered Sugar
Vanilla
Maple Syrup
Semi Sweet Chocolate Chips
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1
Add all the dry ingredients for the cookies in a bowl and mix really well. --.
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2
Then melt your coconut oil and add it to the bowl. Add in your vanilla extract. Add in room temperature maple syrup and mix well until a good dough forms. --.
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3
Once you have a smooth dough, check if it's too crumbly. Then add in a teaspoon or so more maple syrup if needed. refrigerate for atleast 15 minutes. –.
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4
Use a cookie scoop to scoop out equal size scoops and place on the baking sheet. Use your hands to even each scoop out into a good even ball. Roll that ball into cane sugar then press into a flat disk on the parchment-lined baking sheet. Use your thumb or 1 teaspoon measuring spoon to make the dents in the cookies. --.
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5
Then bake the cookies for 12-14 minutes at 330 degrees Fahrenheit (165 c). Remove the baking sheet and cool for 5 minutes. The cookies might have risen a bit in the center. Use your measuring spoon to deepen the dents, then move the cookies to the cooling rack to cool. --.
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6
Melt the chocolate with the rest of the ingredients in a double boiler, or microwave for 20 seconds and then mix and then microwave again for 5 seconds and mix and continue to do it until it's smooth --.
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7
Once the cookies have cooled for another 10 minutes, add the melted chocolate and even it out on the top. Let it cool for another 10 minutes and serve. --.
