Chocolate Chunk Thumbprint Cookies (GF)

Gluten-free Chocolate Thumbprint Cookies

Hi friends!

I’ve been holding on to this recipe for awhile now because of all my holiday recipes but I am so excited to share these!

These Chocolate Chunk Thumbprint Cookies are so soft with a gooey center. The best part? They re-heat SO well in the microwave for about 20 seconds. The chocolate gets all melted again and it’s just heaven. I’m not going to tell you how to eat your cookies… but I love dipping the sides in the center when they are warm.

I used a delicious 70% dark chocolate for these cookies but you can use milk or dark chocolate. Place the big pieces in the center and save the crumbs to sprinkle on top. No chocolate must ever go wasted, right?! Personally, I started eating dark chocolate many years ago and I just wasn’t able to go back. The bitterness balances the sweet cookies really well.

p.s. I wouldn’t try dark chocolate more than 85%. After that point, I find the texture of the chocolate just changes.

I hope you try these cookies out and let me know what you think! Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends!  To never miss a post again, you can subscribe to my blog on your right hand panel and receive a freebie too!

Chocolate Chunk Thumbprint Cookies

Category: Recipes

Servings: 9-12 cookies

Gluten-free Chocolate Thumbprint Cookies

Chocolate Chunk Thumbprint Cookies


    Wet ingredients:
  • 1/4 cup melted coconut oil
  • 1/4 cup unsweetened almond butter
  • 1 whole egg (at room temperature)
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 2 tbsp almond milk
    Dry ingredients:
  • 1/4 tsp baking powder
  • 1 cup almond flour
  • 2/3 cup brown rice flour
  • 40g dark chocolate bar, cut into squares


  1. Preheat oven to 350F. Line baking tray with parchment paper.
  2. Either mix dry ingredients in a small bowl & wet ingredients in a large bowl separately & then combine dry ingredients with wet OR start by mixing wet ingredients in a large bowl and just add the dry ingredients right in. Less clean up & 1 bowl this way!
  3. Using a heaping tablespoon at a time, form into balls and then flatten into a round cookie shape. Makes about 9-12 cookies.
  4. Place 1 piece of chocolate onto each cookie center and press down gently.
  5. Bake for 12-14 minutes until the bottom of the cookie is lightly brown. Allow to cool. Note that the cookie doesn't get much darker on the top because of the flours used so check after time is up.
  6. Enjoy right away or refrigerate the remaining cookies. Reheat in the microwave when needed!


The cookies don't get too dark in colour on the top. After the allotted time is up, gently check the bottom of the cookie. If it is slightly brown and the top is firm, let the cookies sit on the sheet. They will continue to cook.

Gluten-free Chocolate Thumbprint Cookies
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