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    Home > Recipes > Holiday Recipes

    Chocolate Thumbprint Cookies (Vegan)

    Updated: Feb 4, 2025 | Published: Dec 15, 2022 | by Amanda | Leave a Comment

    Skip to Recipe

    Make these soft, rich and chewy chocolate thumbprint cookies with a handful of simple ingredients. They are perfect for any occasion, especially the holidays or cookie gifting. These chocolate cookies are simple, vegan and melt in your mouth.

    A tray of thumbprint cookies with melted chocolate.
    Jump to:
    • Why This Recipe Works
    • Ingredients & Substitutions
    • How to Make Chocolate Thumbprint Cookies
    • Filling Suggestions
    • Recipe Notes
    • FAQs
    • Try these Chocolate Favourites
    • Make This Recipe
    • Leave a Comment

    Why This Recipe Works

    It is no secret I worship at the alter of chocolate. So, making thumbprint cookies but making them chocolate was a no-brainer. I think you are going to love these little guys.

    • They are pretty quick to make - only around 10 minutes in the oven + making the ganache and chilling.
    • These cookies are so rich and decadent.
    • They are naturally vegan.
    • We love how adaptable they are! Fill them with vegan ganache, caramel or Biscoff.... or Nutella or chilli jam...you get the idea and
    • These are something the kids can help with.

    Ingredients & Substitutions

    Chocolate thumbprint ingredients in a grid with labels.

    Flour. Plain old all-purpose here. Use a baking gluten-free flour like Bob's Red Mill (not a sponsored post) if you need to.

    Cocoa. I like Dutch processed because it has a deeper chocolate flavour but if you only have natural cocoa powder, that's fine. Just check that it's vegan.

    Sugars. We are using both brown and granulated sugar today. Brown sugar gives us that chewy, slightly brownie vibe (it's the molasses in the sugar) while granulated sugar provides straight up sweetness.

    Vegan butter / margarine No substitutions here - we are creaming the butter with the sugars so only will butter will do.

    Dairy-free milk. A little added moisture to bring the dough together.

    Vanilla adds depth to chocolate.

    How to Make Chocolate Thumbprint Cookies

    You'll find full instructions and measurements in the recipe card at the bottom of the post.

    OK, let's make these decadent yet simple vegan thumbprint cookies.

    For the Cookies

    Preheat oven to 175°C (350°F) and line two baking trays with baking paper. 

    Step 1.

    Whisk the flour, cocoa powder, baking powder, and salt together in medium bowl. Set aside.

    Step 2.

    In a large bowl using a handheld mixer (or in the bowl of a stand mixer fitted with a paddle attachment) beat the butter and sugars together on low-medium speed until smooth and creamy, about 30 seconds. Add the vanilla extract and beat, scraping down the sides as needed, until the batter is combined. Around a minute or so.

    Two food images showing cookie dough in a bowl.

    Step 3.

    Pour the dry ingredients into the wet ingredients, add the milk and mix on low until combined. The cookie dough will be thick but not too sticky. 

    Sticky dough is when the dough sticks to your hand, leaving a mess. "Tacky" dough sticks but then releases from your hand, leaving no mess.

    Steps 4-5.

    Roll balls of dough roughly to a heaped half tablespoon in size (40g). If you like, you can pop 2 tablespoons of granulated sugar in a bowl and roll each ball through to coat. Place dough balls on the prepared trays about 2-inches apart.

    Two food images with cookie dough rolled into balls.

    Step 6.

    Using your thumb (not my favourite method but it works in a pinch) or a measuring teaspoon, make an indent into each cookie. If you find that the balls are cracking when you make an indent, just gently pinch the dough back together. (Some cracks are bound to happen as the cookies expand in the oven. It's all good! I honestly don't bother)

    Two food images with cookies rolled in sugar.

    Step 7.

    Bake for around 11 minutes or until the edges are set. The cookies will still look and feel a little soft. Remove from the oven. The indents will have lost some of their shape or puffed up, so use your spoon again to make another indent into the warm cookies. Don't use your thumb! The cookies will be hot.

    If you are filling your cookies with Biscoff, carefully fill each cookie with around a half teaspoon of the spread while the cookies are still hot. The Biscoff will melt but set again as the cookies cool. 

    For the Ganache

    Step 8.

    If you're filling your cookies with chocolate ganache, allow the cookies to cool completely. 

    For the Ganache. Place the chocolate into a heat-proof bowl. Heat the cream in a small saucepan until it begins to gently simmer. (you are looking for small bubbles around the outside of the pot, don't let it it boil) Pour the hot cream over the chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Add a small pinch of salt and stir it through. 

    Step 9.

    Fill each cookie with a half to full teaspoon of the ganache (depending on the size of the indent) and set aside to set for around 30 minutes. 

    And you're done.

    Two food images with baked cookies filled with chocolate.
    Chocolate cookies filled with melted chocolate.

    Filling Suggestions

    While I can't go past my homemade chocolate ganache for these cookies, you can mix your cookie filling as you like.

    • Add a few drops of peppermint extract to your ganache.
    • Stir in chopped nuts.
    • Top the ganache with finely sliced candied orange peel.
    • Replace a spoon of Biscoff with peanut butter mixed with a little confectioners sugar.
    • Add desiccated coconut to your ganache

    The options are endless!

    Recipe Notes

    Don't overwork the dough or you'll end up with tough cookies. Mix until the dough comes together and stop.

    Despite being called thumbprint cookies, I don't love using my thumb to make the indentation in the cookies. It's messy and you don't get a nice round shape. You will get more uniform cookies by using the end of a wooden spoon or the back of a measuring spoon. I usually go with a half teaspoon.

    FAQs

    How long do the cookies keep?

    The cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

    Do I have to use a stand mixer?

    Nope. But I'm not going to lie, it is faster and less fussy. However, I have used a handheld mixer in the images above - it works too. No worries.

    Try these Chocolate Favourites

    • A bowl of pudding with fruit.
      Chocolate Chia Bowl
    • A man holding banana bread on a wooden board.
      Cafe-style Chocolate Chip Banana Bread
    • A slice of vegan chocolate cake with frosting.
      Best Vegan Chocolate Cake
    • A chocolate cupcakes with the paper holder pealed back to show the cake.
      Vegan Chocolate Cupcakes
    • Freshly baked muffins on a baking tray.
      Zucchini Chocolate Chip Muffins
    • Overhead image of cupcakes with chocolate buttercream swirls
      Vegan Chocolate Buttercream Recipe

    Sign up to my newsletter and follow along on Facebook, Pinterest and Insta for all the latest news. If you like this recipe, please check out my cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.

    Make This Recipe

    Chocolate Thumbprint Cookies Recipe

    Make these soft, rich and chewy chocolate thumbprint cookies with a handful of simple ingredients.
    5 from 2 votes
    Print Pin Rate
    Course: Cookies
    Cuisine: Vegan | Vegan Baking
    Diet: Vegan
    Servings: 16 cookies
    Calories: 287kcal
    Author: Amanda Logan

    Equipment

    • Stand or hand held mixer

    Ingredients 

    For the Cookie

    • 1 ½ cups / 225g flour
    • ½ cups / 50g cocoa powder
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup / 125g vegan butter
    • ½ cup / 110g raw granulated sugar
    • ⅓ cup / 75g light brown sugar tightly packed
    • 1 ½ teaspoon vanilla extract
    • 2 - 2½ tbsp /40 -50ml dairy-free milk

    For the Ganache

    • 115 g vegan chocolate small buds or . finely chopped
    • ½ cup / 125ml vegan pouring cream Oatly pouring cream or coconut cream

    For the Biscoff filling

    • ¼ cup Biscoff smooth or crunchy

    Instructions

    • Preheat oven to 175°C (350°F) and line two baking trays with baking paper.
    • Whisk the flour, cocoa powder, baking powder, and salt together in medium bowl. Set aside.
    • In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars together on low-medium speed until smooth and creamy, about 30 seconds. Add the vanilla extract and beat, scraping down the sides as needed, until the batter is combined - around a minute or so.  Pour the dry ingredients into the wet ingredients, add the milk, and mix on low until combined. The cookie dough will be thick and tacky but not sticky.
      Note: Sticky dough is when the dough sticks to your hand, leaving a mess. Tacky dough sticks but then releases from your hand, leaving no mess.
    • Roll balls of dough roughly a heaped half tablespoon in size (40g). If you like, you can pop 2 tablespoons of granulated sugar in a bowl and roll ball each through to coat. Place dough balls on the prepared trays about 2-inches apart.
    • Using your thumb or a measuring teaspoon make an indent into each cookie. If you find that the balls are cracking when you make an indent, use your hands to push back together. (Some cracks are bound to happen as the cookies expand in the oven– see my photos. It's all good!)
    • Bake for 11 minutes or until the edges are set. The cookies will still look and feel a little soft. Remove from the oven. The indents will have lost some shape or have puffed up, so use your measuring spoon to make an indent again into the warm cookies. Don't use your thumb! The cookies will be hot.
    • If you are filling your cookies with Biscoff, carefully fill each cookie with around a half teaspoon of the spread while the cookies are still hot. The Biscoff will melt but set again as the cookies cool.
    • If you filling your cookies with chocolate ganache, allow the cookies to cool completely.

    For the ganache.

    • Place the chocolate into a heat-proof bowl. Heat the cream in a small saucepan until it begins to gently simmer. (you are looking for small bubbles around the outside of the pot, don't let it it boil) Pour the hot cream over the chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Add a small pinch of salt and stir it through.
    • Fill each cookie with a half to full teaspoon of the ganache (depending on the size of the indent) and set aside to set for around 30 minutes.
    • And you're done. The cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
    Prevent your screen from going dark

    Notes

    Don't overwork the dough or you'll end up with tough cookies. Mix until the dough comes together and stop.
    Despite being called thumbprint cookies, I don't love using your thumb to make the indentation in the cookies. It's messy and you don't get a nice round shape. You will get more uniform cookies by using the end of a wooden spoon or the back of a measuring spoon. I usually go with a half teaspoon.

    Nutrition

    Calories: 287kcal | Carbohydrates: 38g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 143mg | Potassium: 208mg | Fiber: 4g | Sugar: 15g | Vitamin A: 386IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 3mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.
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