Gluten-free Chocolate Thumbprint Cookies Vegan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender thumbprint cookies made with almond and oat flours and filled with melted chocolate. They're lightly sweetened with maple syrup and have an addictive, crumbly texture. Perfect for holiday platters or vegan dessert needs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup almond flour (blanched almond flour preferable )
- 3 tablespoons tapioca starch
- 2 tablespoons oat flour or use 1.5 tablespoons coconut flour to keep it grain-free or use all purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons powdered sugar (you can omit this. Add if you like the cookies sweeter)
- 1 tablespoon semi solid refined coconut oil
- 1/2 teaspoon vanilla extract
- 3 tablespoons maple syrup at room temperature
- 1 tablespoon cane sugar
- 2 ounces vegan semi sweet chocolate chips or chocolate chunks about 1/3 cup
- 2 teaspoons coconut oil
- 2 teaspoons maple syrup
- a pinch of cinnamon or a drop of vanilla extract
- a good pinch of salt
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 70mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 39mg
- Calcium
- 27mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 70MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.