Vegan Chocolate Thumbprint Cookies

These delicious vegan chocolate thumbprint cookies walk the line between melt-in-the-mouth crumbly and slightly fudgy, and have the most wonderful, intense chocolate flavour. The chocolate fudge filling is simply to die for, and the cookies are also incredibly easy to make, no egg replacements required!

Overhead view of the vegan chocolate thumbprint cookies on white parchment paper.

After last week’s amazing Vegan Matcha Thumbprint Cookies, I simply couldn’t help myself – I had to make a chocolate version. (Some might say I have a chocolate problem… I just think I’ve got my priorities straight.)

And let me tell you: it was 100% the right decision. These vegan chocolate thumbprint cookies are phenomenal. Their texture walks the line between melt-in-the-mouth crumbly and slightly fudgy (thanks to the melted chocolate in the cookie dough), and their chocolate flavour is out of this world.

I’ve added both melted dark chocolate and Dutch processed cocoa powder into the cookie dough for double the chocolate kick – and because with chocolate, there’s no such thing as going overboard, I’ve also rolled some of the cookies in chocolate sprinkles before popping them into the oven.

A close-up of a chocolate thumbprint cookie, cut in half.

The chocolate fudge filling is equally amazing. So amazing, in fact, that I could eat it by the spoonful. It’s based on the chocolate fudge sauce I’ve used previously to fill my Triple Chocolate Cupcakes and Triple Chocolate Pop Tarts, only without any dairy products, so as to keep the cookies vegan.

The filling is luscious and decadent, and as it cools down at room temperature, it thickens from a runny sauce to a velvety smooth fudge. Yes, it’s exactly as delicious as it sounds.

A hand holding a chocolate thumbprint cookie, with more cookies in the background.

As with most of my vegan recipes, this one doesn’t contain any egg replacements (such as chia or flax eggs) or other unusual ingredients. Just some good ol’ pantry staples you probably already have on hand.

The vegan cookies are truly easy to make: you just need to mix all the cookie dough ingredients together until you get a smooth dough (a wooden spoon will suffice – no need to use a stand mixer!), form it into balls, roll in sprinkles (optional, though recommended), create a well with a 1/2 teaspoon measuring spoon and then they’re off to the oven!

Once out of the oven, you’ll need to deepen the well with a 1 teaspoon measuring spoon (that’s because the cookies tend to puff up a bit in the oven, which closes up the well slightly) and leave them to cool completely. And then – the fun bit: filling the cookies!

Filling chocolate thumbprint cookies with the chocolate fudge filling.

I’m keeping this short and simple (and oh-so sweet) today, friends. Partly because I know you’re impatient to get baking (who wouldn’t be with such deliciousness in sight!) and partly because I’m off to shoot the last few photos for my upcoming book – I can’t believe it’s nearly finished!

Have a wonderful day, and enjoy the cookies!

Signature of the author, Kat.

Overhead view of the vegan chocolate thumbprint cookies on white parchment paper.

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Vegan Chocolate Thumbprint Cookies

These delicious vegan chocolate thumbprint cookies walk the line between melt-in-the-mouth crumbly and slightly fudgy, and have the most wonderful, intense chocolate flavour. The chocolate fudge filling is simply to die for, and the cookies are also incredibly easy to make, no egg replacements required!

Course Dessert
Cuisine Dairy Free, Vegan
Prep Time 30 minutes
Bake/Cook Time 20 minutes
Total Time 50 minutes
Servings 30 cookies

Ingredients

For vegan chocolate thumbprint cookies:

  • 80 mL (1/3 cup) sunflower oil (or vegetable oil or other neutral-tasting oil of choice)
  • 50 g (1 3/4 oz) chopped dark chocolate (60 - 70% cocoa solids)
  • 100 g (1/2 cup) superfine/caster sugar
  • 70 mL (1/4 cup + 1/2 tbsp) non-dairy milk (such as almond, rice, soy or oat milk)
  • 160 g (1 1/3 cups) plain all-purpose flour
  • 100 g (1 cup) almond flour
  • 20 g (3 tbsp) Dutch processed cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • chocolate sprinkles, optional

For vegan chocolate fudge filling:

  • 75 g (2 2/3 oz) chopped dark chocolate (60 - 70% cocoa solids)
  • 45 mL (3 tbsp) non-dairy milk (such as almond, rice, soy or oat milk)
  • 25 g (2 tbsp) superfine/caster sugar
  • 15 mL (1 tbsp) melted coconut oil
  • 10 g (1 1/2 tbsp) Dutch processed cocoa powder
  • 1/4 tsp salt

Instructions

For vegan chocolate thumbprint cookies:

  1. Adjust the oven rack to the middle position, pre-heat the oven to 355ºF (180ºC) and line two large baking sheets with baking/greaseproof paper.

  2. In a heatproof bowl above a pot of simmering water (or in the microwave), melt the oil and chocolate together. Set aside to cool until warm.

  3. Add the sugar and non-dairy milk to the melted chocolate, and whisk until combined.

  4. Sift in the flour, almond flour, cocoa powder, baking powder and salt, and mix well with a wooden spoon or spatula until you get a smooth, soft cookie dough that shouldn't be sticky to the touch.

    If the cookie dough feels too soft to handle at this stage, you can chill it in the fridge for 20 - 30 minutes before rolling it into individual cookie dough balls.

  5. Spoon out about 1 tablespoon worth of the cookie dough and roll it into a ball. Roll it in sprinkles (optional), then transfer it to the lined baking sheet. Repeat with the rest of the cookie dough to make a total of 30 cookies, you should be able to fit about 15 cookie dough balls per baking sheet.

  6. Use a 1/2 teaspoon measuring spoon to make a well in the centre of each cookie dough ball.

  7. Bake one baking sheet at a time at 355ºF (180ºC) for about 10 minutes or until slightly puffed up.

  8. Immediately out of the oven, use a 1 teaspoon measuring spoon to correct and deepen the well.

  9. Allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely.

For vegan chocolate fudge filling:

  1. Combine all vegan chocolate fudge filling ingredients in a saucepan and cook over medium-high heat with frequent stirring until the chocolate is melted and you get a smooth, glossy fudge sauce.

  2. Remove from heat and allow to cool slightly – you want it to be of a spoonable consistency, but not too runny.

  3. Spoon the chocolate fudge filling into the wells of the thumbprint cookies, then allow it to set and firm up for about 20 - 30 minutes before serving.

Storage:

  1. The cookies keep well for about 1 week in a closed container in a cool dry place.

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