Vegan Chocolate Thumbprint Cookies
These vegan chocolate thumbprint cookies have a decadent chocolate ganache filling and a soft, buttery and indulgent brownie-like texture! The cookie dough doesn't need to be chilled beforehand, and they're perfect for the holiday season.
Ingredients
Cookies
- ¾ cup (170g) vegan butter room temperature
- 1 cup (200g) granulated sugar or replace half with brown sugar
- 3 tablespoons (45g) dairy-free yoghurt or dairy-free milk (note 1)
- 1 teaspoon vanilla extract
- 1 ¾ cups (220g) all-purpose plain flour spoon and leveled (note 2 for tips)
- ½ cup (40g) dutch-process cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt if using unsalted butter
To decorate (optional)
- granulated sugar
- chocolate sprinkles
Ganache filling
- ⅔ cup (115g or 4-ounce) roughly chopped vegan chocolate or chocolate chips
- ½ cup (115g) dairy-free cream (note 3 if using coconut cream)
Instructions
- Preheat your oven to 350°F (180°C). Line 2 baking sheets with parchment paper (note 4 for make-ahead instructions).
Make the chocolate cookies:
- Add the vegan butter, sugar, yogurt and vanilla to a large mixing bowl (if using a hand mixer) or the bowl of a stand mixer (with the paddle attachment). Beat until light and fluffy and a dough forms.
- Add the all-purpose flour, cocoa powder, baking powder and salt and beat until just combined. The cookie dough should be soft and fluffy.
- Divide the cookie dough into around 28 balls (each will be around a heaped tablespoon or weigh 24g). If desired, add granulated sugar or chocolate sprinkles to a small bowl, and roll the cookie dough balls in the mixture.
- Place dough balls on your baking sheets, spacing them about 2-3 inches (5-8 cm) apart. Use a half-teaspoon measure or your thumb to indent each cookie (note 5 for alternatives).
- Bake the cookies for around 9-11 minutes or until the cookies have slightly puffed up and the edges look set.
- Allow the cookies to cool on the baking sheets for 20 minutes. If the cookies have lost their definition, you can indent them again or use a larger cookie cutter to nudge them back. Transfer the cookies to a wire rack to cool completely.
Make the ganache filling and decorating the cookies:
- While your cookies are baking, heat up the cream in a small saucepan or in the microwave until it just starts to boil. Remove from the heat, add the chocolate to the mixture and stir until combined. Set aside for 5-10 minutes to let the chocolate melt.
- Stir the mixture until you have a very smooth ganache. Let it cool for at least 10 minutes.
- Use a small spoon or a piping bag to add the chocolate filling to the center of each cookie. If desired, decorate with festive nonpareils (hundreds and thousands for Australians). Let the filling 'set' at room temperature, or chill the cookies in the fridge for 10-20 minutes.
- Store the baked cookies in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days or in the freezer for up to 1 month.
Notes
- Cookies made with dairy-free milk are delicious but will dry out quicker than those made with yogurt.
- If you're using measuring cups, please use a spoon to add the flour to your measuring cup and level it off with a knife. If you use a measuring cup to scoop flour out of its container, it can pack in too much flour and you'll get dry cookies. For the best results, use an electric scale.
- You can use canned coconut cream as the dairy-free cream. Coconut cream is a bit thicker than other dairy-free creams, so I suggest adding an extra 2-3 tablespoons of coconut cream so your ganache doesn't set too firmly.
- The decorated cookies can be stored at room temperature for a couple of days and in the fridge for 1 week. Alternatively, you can shape the cookies, store them in a covered container and chill them in the fridge for up to 2 days. Chilling the cookies also makes them slightly thicker and puffier. You can bake the cookies directly from the fridge, but will need to bake them for a few extra minutes as the cookies will be cold. The ganache also keeps well in the fridge, but please reheat it before using.
- You can also use the end of a spatula, a beverage muddler or a small honey dipper to indent the cookies.