Chocolate Thumbprint Cookies Recipe

Name: Chocolate Thumbprint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups plus 1 tablespoon Basic Gluten-Free Flour Mix (page 19); 1/4 teaspoon plus 1/8 teaspoon xanthan gum; 1/4 teaspoon plus 1/8 teaspoon baking soda; 3/4 teaspoon cream of tartar; 1/8 teaspoon salt; 1/4 cup plus 2 tablespoons dairy-free, soy-free vegetable shortening; 1/4 cup plus 2 tablespoons granulated sugar; 3 tablespoons firmly packed brown sugar; 3/4 teaspoon pure vanilla extract; 3/4 teaspoon Ener-G egg replacer mixed with 1 tablespoon rice milk; 2 tablespoons plus 3/4 teaspoon rice milk; 1/2 cup dairy-free, soy-free chocolate chips

Servings: persons

1 1/4 cups plus 1 tablespoon Basic Gluten-Free Flour Mix (page 19)
1/4 teaspoon plus 1/8 teaspoon xanthan gum
1/4 teaspoon plus 1/8 teaspoon baking soda
3/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup plus 2 tablespoons dairy-free, soy-free vegetable shortening
1/4 cup plus 2 tablespoons granulated sugar
3 tablespoons firmly packed brown sugar
3/4 teaspoon pure vanilla extract
3/4 teaspoon Ener-G egg replacer mixed with 1 tablespoon rice milk
2 tablespoons plus 3/4 teaspoon rice milk
1/2 cup dairy-free, soy-free chocolate chips

1
Preheat the oven to 350F.
2
Line two baking sheets with parchment paper.
3
Whisk together the flour mix, xanthan gum, baking soda, cream of tartar, and salt.
4
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fluffy, about 2 minutes, and scraping down the sides of the bowl as necessary.
5
Add the vanilla and egg replacer.
6
Mix for 20 seconds.
7
Add the flour mixture to the creamed batter in three batches, alternating with the rice milk, mixing on low speed and scraping down the sides of the bowl as necessary.
8
Scoop out the dough by 2 teaspoonfuls and place on the baking sheets, 12 per sheet.
9
Wet your hands with a little water and roll the dough into balls.
10
Bake in the center of the oven for 5 minutes.
11
Put the chocolate chips in a microwave-safe bowl and melt.
12
This will take about 1 minute; check the chips halfway through and stir.
13
Once the chips are melted, set them aside.
14
Remove the cookies from the oven.
15
Wet your thumb with cool water and, working quickly, make thumbprint marks in the center of each cookie.
16
Fill the thumbprints with 1/2 teaspoon of melted chocolate.
17
Return the cookies to the oven and bake an additional 5 to 6 minutes, or until set.
18
Let the cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack.
19
Jammy Thumbprint Cookies: Fill thumbprints with 1/2 teaspoon jam instead of chocolate.
20
Raspberry, strawberry, and apricot all work very well for this.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups plus 1 tablespoon Basic Gluten-Free Flour Mix (page 19), 1/4 teaspoon plus 1/8 teaspoon xanthan gum, 1/4 teaspoon plus 1/8 teaspoon baking soda, 3/4 teaspoon cream of tartar, and more.

Yes, Chocolate Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Thumbprint Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions