Vegan 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
Scale
For the Cookies
1/2 c vegan butter
3/4 c sugar
2 tbsp nondairy milk
1 tsp vanilla extract
1 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp salt
1/4 c cocoa powder
1 1/2 c all purpose flour
For the Filling
3/4 c nondairy chocolate chips
1/2 tsp canola oil
vegan holiday sprinkles
Instructions
- Make the Cookie Dough: 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.
- Cooling: Right when the cookies come out of the oven you will need to reform the indent. Gently press the back of a small spoon into the center of each cookie. You want to create an indent the size of a thumb. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Fill Cookies: 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 tsp of the chocolate mixture into the indent you made in each cookie. Immediately sprinkle 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 or can be frozen for up to a month.
Find it online: https://censoredbaker.com/vegan-chocolate-thumbprint-cookies/
