You can make delicious Vegan chocolate thumbprint cookies at home with simple ingredients and they are gluten free! Flax seed and less sugar have made the cookies healthier and lighter.
You only need 7 ingredients to make this vegan chocolate thumbprint cookies and it’s really easy. You don’t need to spend a lot of money to by ingredients for vegan and gluten free baking! You might need to buy ground flaxseed and rice flour from a shop but you can repeatedly use them for different recipes once you get them.
What you need for this recipe
- Ground flaxseed
- Water
- Peanut butter
- Vegan margarine
- Rice flour
- Sugar
- Vegan chocolate
You can try with white chocolate or dark chocolate but I don’t recommend sub with fruit jam to make jammy thumbprint cookies. The cookies are not strong enough to resist the moisture from the jam. Take a look at another recipe for Vegan thumbprint cookies!
Quick making guide
- In a large mixing bowl, whisk together the ground flaxseed and water
- Add the peanut butter, vegan margarine and sugar and mix well
- Put it the rice flour and combine thoroughly
- Roll into balls (about the size of a meatball) and place them on a baking tray lined with baking paper
- Press each one to flatten slightly and make a hollow in the middle
- Bake for 25-30 minutes in the preheated oven (180°C, gas mark 4.5)
- Let the cookies cool down completely
- Melt the chocolate in the microwave and drop about 1/2 teaspoon of that into the hollow of the each cookie
- Let the chocolate harden before serving
These cookies will keep nicely in an airtight container up to 3 days. I made 21 cookies but they went down very quickly ☺
Vegan Chocolate Thumbprint Cookies Gluten Free
Ingredients
- 4 tbsp Ground flaxseed
- 4 tbsp Water
- 90 g Peanut butter
- 50 g Vegan margarine
- 100 g Rice flour
- 2 tbsp Sugar
- 50 g Vegan chocolate
Instructions
- Preheat the oven to 180°C (gas mark 4.5) and line a baking tray with baking paper.
- In a large mixing bowl, whisk together the ground flaxseed and water. Add the peanut butter, vegan margarine and sugar and mix well.
- Put it the rice flour and combine thoroughly. The dough will be soft and quite wet but manageable to do the next step. If it's difficult, add a little more rice flour.
- Roll into balls (about the size of a meatball) and place them on the baking tray. Press each one to flatten slightly and make a hollow in the middle.
- Bake for 25-30 minutes in the preheated oven (180°C, gas mark 4.5) Let the cookies cool down completely.
- Melt the chocolate in the microwave and drop about 1/2 teaspoon of that into the hollow of the each cookie. Let the chocolate harden before serving.