Chocolate Thumbprint Cookies

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These Chocolate Thumbprint Cookies are delicious Christmas cookies with a dough made with 5 ingredients and filled with a jam and white chocolate filling. They are egg-free, dairy-free, but not taste-free!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chocolate-thumbprint-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time14

rest dough30

Total Time54

Servings: cookies

Calories: 103.2kcal

Author: Carine Claudepierre

Ingredients

1 cup Dairy-Free Butter (Unsalted) softened, note 1
2 cups All-purpose Flour note 2
½ cup Unsweetened Cocoa Powder
¼ cup Almond Milk note 3
¾ cup Powdered Sugar

Filling

⅓ cup White Chocolate Chips
6-8 tablespoons Raspberry Jam

US Customary - Metric

Instructions

Line two large baking sheets with parchment paper. Lightly oil paper with cooking oil spray and set aside.
In a mixing bowl, stir the softened butter and powdered sugar until creamy and smooth. You can use a rubber spatula, or the dough hook of your stand mixer.
Add unsweetened cocoa powder, flour, and milk and stir again to incorporate. When it starts to look crumbly, slightly oil your hands and knead and squeeze the dough until it comes together into a smooth, soft and consistent cookie dough.
Divide the dough into 32 balls of same size and place on the prepared baking sheets, leaving a thumb of space between each.
Refrigerate the baking sheets with the cookie dough balls on it for 30 minutes.
Remove from the fridge and preheat the oven to 350 °F (180 °C).
Use the back of a 1/2 teaspoon measuring spoon to press a print in the center of each cookie dough ball.
Bake the cookies for 14 minutes at 350 °F (180 °C). Let them cool down on the cookie sheets for 5 minutes. If the thumbprint fades, press them again gently with the same tool as before to make sure the center of each cookie has a deep center to fill later on.
Transfer to a cooling rack and cool completely before filling.
When the cookies are cold, melt the white chocolate in a microwave-safe bowl in 30-second bursts, stir and repeat until fully melted and shiny.
Fill each cookie cavity with 1/2 teaspoon of jam, then cover it up with melted white chocolate to seal the thumbprint.
Refrigerate the cookies for an hour to set the chocolate shell.

Notes

Note 1: Margarine or real butter. If you use dairy, it should work with the same amount.

Note 2: I didn't try another flour and don't recommend swapping for oat flour nor almond flour.

Note 3: Any milk works like oat milk, soy milk, or coconut milk.

Storage: You can store the cookies in the fridge in an airtight container for up to 1 week. They soften with time.

Nutrition