Print

Gluten-free Chocolate Thumbprint Cookies

Gluten-free Chocolate Thumbprint Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chewy, delicate gluten-free cookies with rich chocolate thumbprint centers. This easy American dessert uses science-based techniques like chilling dough and double-baking to achieve the perfect texture while being adaptable to vegan preferences.

Ingredients

Scale

Gluten-free all-purpose flour (with xanthan gum) 1 1/4 cup
Baking powder 1/2 tsp
Salt 1/2 tsp
Butter (room temperature or dairy-free) 1/2 cup
Granulated sugar 1/2 cup + 2 tbsp
Large egg (room temperature) 1
Vanilla extract 1/2 tsp
Dark chocolate chips (regular or dairy-free) 1/2 cup
Culinary coconut milk (full fat) 1/2 cup
Red and green sprinkles (optional) small amount

Instructions

Combine gluten-free flour, baking powder, and salt in a large bowl
Cream butter and sugar until light and fluffy
Add egg and vanilla extract to butter mixture, mixing until smooth
Gradually add flour mixture and blend until dough forms
Wrap dough in plastic and chill for 20 minutes
Preheat oven to 350°F (175°C)
Portion dough into 16 balls, placing on baking sheet
Press thumb into center of each dough ball to create indentation
Bake for 13 minutes, then let cool for 5 minutes
Prepare ganache by melting chocolate and coconut milk in microwave (30 sec at 70% power, stir, repeat if needed)
Transfer cookies to oven-safe racks, re-indent with thumb, and spoon ganache into centers
Bake 1-2 minutes to firm ganache
Cool completely and decorate with sprinkles if desired

Notes

Chilling improves dough handling and texture
Double-baking ensures crisp edge with tender center
Use tempered chocolate for glossy ganache if desired
Store in airtight container up to 5 days
Sprinkles of any color or type work as substitutes
Dairy-free butter and coconut milk make this vegan

Nutrition

Find it online: https://bestdisheasy.com/gluten-free-chocolate-thumbprint/