Can I use another type of chocolate for the filling?

Yes! You can use vegan white chocolate, caramel-flavored chips, or even fruit preserves instead of chocolate.

Do I need to chill the dough?

Chilling isn’t strictly required, but it helps prevent the cookies from spreading too much and keeps them thick and soft.

My cookies spread too much. What went wrong?

Likely the dough was too soft or the butter too warm. Chill the dough and make sure to scoop evenly.

How do I prevent the chocolate cookie from cracking?

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!

Vegan Chocolate Thumbprint Cookies

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Soft chocolate cookies filled with fudgy chocolate sauce and topped with festive sprinkles.

Author: Lyndsey Hiltner
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

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For the Cookies

1/2 cup vegan butter, softened

3/4 cup granulated sugar

2 tablespoons nondairy milk

1 teaspoon vanilla extract

1 tablespoon cornstarch

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup cocoa powder

1 1/2 cups all purpose flour

For the Filling

3/4 cup nondairy chocolate chips

1/2 teaspoon canola oil

vegan holiday sprinkles

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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 tsp 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.