Gluten Free Thumbprint Cookies with Walnuts and Chocolate
Easy recipe for thumbprint cookies that are made with walnuts and filled with chocolate...a vegan and gluten-free cookie that's perfect for holidays and everyday enjoyment. Made with plant-based, simple ingredients.
Servings: 24
Calories: 122kcal
Ingredients
- 1 ¾ cup walnuts
- ¼ cup ground flax
- ¼ cup + 1 tablespoon arrowroot powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup tahini
- ⅓ cup maple syrup
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 375 and line large rimmed baking sheet with unbleached parchment paper.
- Place walnuts into the bowl of a food processor fitted with the "S" blade. Process until crumbly, but not sticky. Use the pulse function if needed to not overprocess. The consistency should be close to a coarse flour.
- Pour walnut flour into a medium sized bowl and add the ground flax, arrowroot, baking powder and salt. Mix well.
- In a small bowl or a liquid measuring cup, stir together the tahini and maple syrup.
- Pour the wet ingredients into the walnut mixture of dry ingredients and stir to combine.
- Use a spoon to scoop out about a tablespoon of cookie batter, and then use another spoon to push that onto the prepared baking sheet. Continue until you have 24 small mounds of cookie dough.
- Use the back of a ¼ teaspoon measure to indent a small "thumbprint" like circular cut out into the center of each cookie. Pop the tray into the freezer while you prep the chocolate.
- Melt the chocolate. You can microwave for 20 second intervals, stirring in between until it's just melted. OR, use the stovetop and set a small pan over some boiling water. Either way, be sure to melt the chocolate slowly, careful not to let it burn.
- Take cookies from freezer and then use that ¼ teaspoon measure to scoop melted chocolate into each of the cookies indentation.
- Bake for 12 minutes. Transfer to a wire rack to cool completely before transferring to an airtight container. Store cookies at room temperature for 5 days, in the fridge for 2 weeks or freeze for 3 months.
Notes
Nutritional information is based on one recipe making 2 dozen average sized cookies.
Nutrition
Calories: 122kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 0.04mg | Sodium: 72mg | Potassium: 100mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 1mg