Cocoa Thumbprint Cookies (gluten-free)

These rich, chocolate cookies make an elegant presentation for a healthy dessert.  This gluten-free recipe gets natural sweetness from dried dates, without any refined oils or syrups.  You can make a big batch of the vegan dough and freeze extras.  Simply thaw and bake when your sweet tooth beckons for a plant-based treat.

MEDIUM          Servings: 12       Ready In: 20 min

Cocoa Thumbprint Cookies with Raspberry Chia Jam - Healthy, Gluten-Free, Oil-Free, Plant-Based, Vegan Dessert Recipe

Cocoa Thumbprint Cookies with Raspberry Chia Jam - Healthy, Gluten-Free, Oil-Free, Plant-Based, Vegan Dessert Recipe

Chef's Healthy Plant-Based Tip: Roll these vegan cookies in brown rice flour for a healthier dusting.  You can also use pistachio powder for a green color or powdered sugar for more sweetness

Chef's Healthy Plant-Based Tip: Roll these vegan cookies in brown rice flour for a healthier dusting.  You can also use pistachio powder for a green color or powdered sugar for more sweetness

Chef's Tip:  These cookies get their name from the "thumbprint" indent you make before baking. 

Chef's Tip:  These cookies get their name from the "thumbprint" indent you make before baking. 

Chef's Easy Tip: If you don't have jam on hand, you can also fill these cookies with almonds, pistachios, jarred cherries, or dried fruit

Chef's Easy Tip: If you don't have jam on hand, you can also fill these cookies with almonds, pistachios, jarred cherries, or dried fruit

Ingredients

3/4 cup dried pitted dates (150g)
1/2 cup warm water (4 oz)
2 tbsp ground flax meal (13 g)
1 tsp espresso powder
1/3 cup cashew butter, unsalted (75g)
2 tsp vanilla extract
1 1/2 cups brown rice flour (160g), plus more for dusting
1/2 cup dark unsweetened cocoa powder (42g)

2 tbsp. Pistachios, Almonds, Pomegranate arils, or Raspberry Chia Jam, for filling


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Cocoa Thumbprint Cookies with Raspberry Chia Jam - Healthy, Gluten-Free, Oil-Free, Plant-Based, Vegan Dessert Recipe

Procedure

Gather ingredients. Preheat oven to 375 F

To make the Cookie Batter: Soak the dates in the 1/2 cup warm water for at least 10 minutes, to soften  After 10 minutes, add the dates, their soaking liquid, cashew butter, flax, vanilla, and espresso powder to food processor.  Purée until smooth. This might take 3-5 minutes.  Add the remaining ingredients and blend.  The batter should start to clump.  If the mix doesn't hold, add a tablespoon of water, mix, and check again. Repeat, one tablespoon of water at a time, until the batter holds

To roll the Cookies: Empty the batter into a bowl. In a separate bowl, pour a few tablespoons of brown rice flour. 

Measure about 2 tsp. of batter per cookie, and roll into a ball. Then place the cookie balls into the bowl with the brown rice flour. Roll around to coat.  Place the cookies on a cookie sheet. Use your thumb to press a dent in the tops of the cookies Fill with almonds, pistachios, raspberry chia jam, or any other favorite fillings like nut butter, dried fruit, or jam. Bake at 375F for 10-12 minutes, or until crispy around the edges

Let cool 10 Minutes before serving

Chef's Tip: This recipe uses brown rice flour to "dust" the cookies.  You can also use powdered sugar for sweeter cookies, or cinnamon or pistachio power for different colors.  You can also use powdered sugar for sweeter cookies, or cinnamon or pistachio power for different colors.  

Yield: 24 cookies


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Nutrition Facts
Serving size: 1/12 of a recipe (2 cookies).

Calories 170.57
Calories From Fat (29%) 49.07
% Daily Value
Total Fat 5.86g 9%
Saturated Fat 1.23g 6%
Cholesterol 0mg 0%
Sodium 93.94mg 4%
Potassium 255.56mg 7%
Total Carbohydrates 28.58g 10%
Fiber 3.7g 15%
Sugar 7.45g
Protein 4.22g 8%
Calcium 0.13mg <1%
Iron 42.66mg 237%
Vitamin A 6.43IU <1%
Vitamin C 0mg 0%


 


Step-by-Step Photos