Chocolate Thumbprint Cookies (Vegan)

Last updated on March 10th, 2023 at 01:02 pm

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.

Why We Love These Chocolate Thumbprint Cookies

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
• so rich and decadent
• naturally vegan
• adaptable - fill them with vegan ganache, caramel or Biscoff.... or Nutella or chilli jam...you get the idea and
• something the kids can help with.

Ingredients & Substitutions

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.

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.

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)

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.

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 Tips & 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

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