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Gluten-Free Chocolate Thumbprint Cookies

Treat yourself to Gluten-Free Chocolate Thumbprint Cookies with Ganache. These cookies are rich, thick, and fudgy with minimal effort. There is a LOT of chocolate in this recipe, which creates an amazing slightly chewy texture and a soft bite of more chocolate in the middle.
Print Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Chill in Freezer 5 minutes
Total Time 42 minutes
Course Cookies and Cakes, Dessert, Snack
Cuisine gluten free
Servings 10

Ingredients
  

Cookie Dough

  • 200  g dark chocolate chopped
  • 150  g gluten-free 1-to-1 flour blend
  • 15 g of almond flour
  • 20  g unsweetened Dutch cocoa powder
  • ½  tsp baking powder
  • ¼  tsp salt
  • 100  g butter softened (not melted)
  • 120  g granulated sugar
  • 60  g light brown sugar packed
  • 1 large egg
  • 1  tsp vanilla extract

Ganache

  • 80  g dark chocolate chopped
  • 60  ml whipping cream
  • crushed candy canes for topping

Instructions
 

Cookie Dough

  • Gently melt the 200 g dark chocolate and let it cool to lukewarm. It should not be hot and melt the butter.
  • Preheat the oven to 350 °F and line a baking sheet with parchment paper.
  • Whisk together flour, cocoa powder, baking powder, and salt.
  • Beat softened butter with sugars until light and fluffy, about 2–3 minutes.
  • To the butter mix add the egg and vanilla. Beat until combined and fold in the cooled, melted chocolate.
  • Add the dry ingredients, folding them in until just combined and let the dough rest at room temperature for 10 minutes.
  • Scoop about 3 Tbsp dough per cookie and roll into balls and place them on the baking sheet spaced 2 inches apart. Don't flatten them.
  • Chill the dough balls for 5 to 10 minutes in the freezer. Alternatively leave the dough in the fridge for 20 minutes or overnight.
  • Bake for about 12 minutes, until the edges are just set. Do not overbake.

Ganache

  • Heat cream until just about simmering but boiling. Pour the hot cream over the chocolate and stir until smooth and let cool slightly.
  • Let ganache set at room temperature or refrigerate briefly.
  • Once cookies are cooled slightly ... but still warm. Gently press a tablespoon sized indent in the top of each cookie and spoon or pour the ganache into the indent.
  • Sprinkle crushed candy canes or other sprinkles while the ganache is still warm
  • Store in an airtight container for 3-5 days or freeze for unto 2 months
Keyword Chocolate Cookies with Ganache, Chocolate Ganache Cookies, easy gluten free cookies, gluten free cookies, Gluten-free Chocolate Thumbprint Cookies, Thumbprint Cookies