If you love easy vegan cookies, you'll adore these vegan chocolate thumbprint cookies, perfect for the holidays or anytime you need a sweet chocolate fix. Let's learn how to make them!
Soft, chewy, and chocolate-filled, these vegan chocolate thumbprint cookies put a dairy-free twist on a classic favorite.
This recipe is an adaptation of our vegan double chocolate cookies. You can never go wrong with chocolate on chocolate!
This is a very forgiving, beginner-friendly recipe. They can also be quite festive with the addition of vegan holiday sprinkles!
Check out our vegan Christmas cookies if you'd like some more inspiration.
Ingredients
Here is everything you'll need to make these cookies:
- Vegan butter, softened: Adds richness, moisture, and a tender texture while keeping the cookies plant-based.
- Granulated sugar: Sweetens the dough and helps create a slightly crisp exterior.
- Nondairy milk: Provides moisture to bind the dough and ensures a soft, chewy texture.
- Vanilla extract: Enhances flavor and adds depth to the cookie base.
- Cornstarch: Lightens the texture, making the cookies tender and soft.
- Baking powder: Helps the cookies rise slightly and become airy.
- Salt: Balances sweetness and enhances the overall flavor.
- Cocoa powder: Gives the cookies a rich chocolate flavor and dark color.
- All purpose flour: Provides structure and body to the cookies.
- For the Filling
- Nondairy chocolate chips: Melt into a smooth, chocolatey center for the thumbprint.
- Canola oil: Helps create a creamy, glossy texture in the chocolate filling.
- Vegan holiday sprinkles: Adds festive color and a fun, crunchy finishing touch.
Why You'll Love These Cookies
- Perfectly tender: Cornstarch and vegan butter make these cookies soft and melt-in-your-mouth.
- Rich chocolate flavor: Cocoa powder in the cookie and chocolate filling create a double dose of chocolatey goodness.
- Fun and festive: Holiday sprinkles add a colorful, playful touch.
- Vegan-friendly: 100% plant-based with no compromise on taste or texture.
- Easy to make: Simple ingredients and a straightforward process make them beginner-friendly.
- Customizable: You can swap the chocolate filling for fruit preserves, peanut butter, or caramel for a fun twist.
How to Make Vegan Chocolate Thumbprint Cookies (step-by-step!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by creaming together the vegan butter, sugar, vanilla and nondairy milk with an electric hand mixer until light and fluffy. Do not over-mix!
Add the remaining cookie ingredients to the bowl and beat until just-combined. Do not over-mix!
Scoop heaping tablespoons of chocolate cookie dough onto a baking sheet, 2 inches apart. Press your thumb into the center of each cookie to form an indent. Cover the sheet with plastic wrap and place in the refrigerator to chill for at least 1 hour.
Bake cookies at 350 F (175 C) for 10 minutes. Immediately reaffirm the indent when cookies come out of the oven.
Fill each indent with melted chocolate and sprinkle on the holiday sprinkles!
Tips for Making Vegan Chocolate Thumbprint Cookies
- Chill the dough: Refrigerate the cookie dough for at least 1 hour after shaping to prevent spreading.
- Use soft but not melted butter: Slightly softened vegan butter gives the right texture, but melted butter can make the cookies too flat.
- Create a deep enough indentation: Press firmly in the center of each cookie to hold the chocolate filling without it spilling over.
- Even cookie sizes: Use a cookie scoop to make uniform balls so they bake evenly.
- Don't over-bake: Bake until edges are set but centers are slightly soft; they firm up as they cool.
- Cool completely before adding filling: Let cookies cool so the chocolate doesn't melt and lose its shape.
- Optional festive touch: Add sprinkles while the chocolate is still soft for best adhesion.
Frequently Asked Questions
Yes! You can use vegan white chocolate, caramel-flavored chips, or even fruit preserves instead of chocolate.
Chilling isn't strictly required, but it helps prevent the cookies from spreading too much and keeps them thick and soft.
Likely the dough was too soft or the butter too warm. Chill the dough and make sure to scoop evenly.
If is likely the edges of the cookie dough will crack slightly when you press in your thumb. Gently reform the cookie with your fingers afterwards and you should be good to go!
Recipe Variations
Here are some recipe variations for your vegan chocolate thumbprint cookies:
- Different Fillings: Swap the chocolate for fruit preserves like raspberry, strawberry, or apricot. Vegan caramel or peanut butter also works beautifully.
- Nutty Twist: Fold finely chopped nuts (pecans, almonds, or hazelnuts) into the dough or sprinkle on top of the filling.
- Spiced Chocolate: Add a pinch of cinnamon, cayenne, or espresso powder to the chocolate filling for a subtle flavor kick.
- Mini Cookies: Make smaller, bite-sized thumbprints for party trays or holiday platters. Adjust baking time accordingly.
- Holiday Themes: Use colored holiday sprinkles, edible glitter, or drizzle white vegan chocolate over the tops for festive occasions.
- Double Chocolate: Add mini vegan chocolate chips to the cookie dough itself for an extra chocolatey treat.
Storage
Room Temperature: Store in an airtight container for up to 3 days. Keep the cookies in a single layer or separate layers with parchment paper to prevent sticking.
Refrigerator: Store in an airtight container for up to 5 days. Chilling can help the chocolate filling stay firm, especially in warmer climates.
Freezing: Place cookies in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe container or bag. They can last up to 1 month. Thaw at room temperature before serving.
Tips for Freshness: Avoid storing in direct sunlight or near heat, as the chocolate filling can soften or melt.
If you make this recipe be sure to tag @censoredbaker on Instagram!
PrintVegan Chocolate Thumbprint Cookies
Soft chocolate cookies filled with fudgy chocolate sauce and topped with festive sprinkles.
- Prep Time: 20 minutes
- Bake Time: 10 minutes
- Total Time: 30 minutes
- Yield: 15 Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cookies
½ cup vegan butter, softened
¾ cup granulated sugar
2 tablespoons nondairy milk
1 teaspoon vanilla extract
1 tablespoon cornstarch
½ teaspoon baking powder
½ teaspoon salt
¼ cup cocoa powder
1 ½ cups all purpose flour
For the Filling
¾ cup nondairy chocolate chips
½ teaspoon canola oil
vegan holiday sprinkles
Instructions
- Mix: In a large bowl, cream together the vegan butter, sugar, nondairy milk and vanilla with an electric hand mixer until light and fluffy. This should take about a minute. Add cornstarch, baking powder, salt and cocoa powder to the bowl and beat again until ingredients are well distributed. Beat in the flour until just combined.
- Chill: Scoop heaping tablespoon balls of cookie dough onto a baking sheet. Press your thumb into the center of each ball to create an indent. Continue until all of the dough has been used up. Cover the sheet with plastic wrap and place it in the refrigerator to chill for at least an hour.
- Bake: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Transfer indented balls of cookie dough to this sheet spacing them 2 inches apart. Place cookies on center rack of preheated oven and bake for 10 minutes.
- Cool: Right when the cookies come out of the oven you will need to reform the indent. Gently press the back of a teaspoon into the center of each cookie. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Fill: Add the chocolate chips to a bowl and place in the microwave. Melt chocolate by heating for 30 second increments, stirring after each. Once chocolate is completely smooth, stir in the canola oil. Drop 1 teaspoon of the chocolate mixture into the indent you made in each cookie. Immediately sprinkle over with the holiday sprinkles.
- Chill: Once cookies are fully assembled, return them all to a baking sheet or place them on a large plate or platter. Place in the refrigerator to set for 30 minutes. Chocolate filling will solidify during this time. Remove from the fridge and store at room temperature.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to a month.
More vegan Christmas cookies:
- vegan gingerbread cookies
- vegan snowball cookies
- vegan candy cane chocolate chip cookies
- vegan hot chocolate cookies
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