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Thumbprint cookies are delicious. However, they can get boring, so why not make chocolate thumbprint cookies? You will get the same great thumbprint cookies but with a chocolaty twist. Furthermore, the cookies are filled with rich chocolate ganache, so you get a double dose of chocolate flavor in every bite. Want some more chocolatey flavor? Serve these Chocolate Thumbprint Cookies with our Keto Hot Chocolate!
How many calories are in a thumbprint cookie?
There are 110 calories in each thumbprint cookie.
How much sugar is in a thumbprint cookie?
Typically, thumbprint cookies are made with 1 cup of sugar, but the exact amount of sugar depends on the recipe. Nevertheless, this recipe does not use refined sugar, so the thumbprint cookies are refined sugar-free.
How do I keep my thumbprint cookies from cracking?
To prevent the thumbprint cookies from cracking, roll the cookie dough in your hands until it is smooth. The warmth from your hands will help create a smooth surface. Next, make the indent and bake the cookies.
How many carbs are in a thumbprint cookie?
There are 11 grams of total carbs in each thumbprint cookie.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Serves
30 persons
Ingredients
Thumbprint Cookies:
- 1 cup Unsalted Butter, softened
- 1 cup Granular Sugar-Free Sweetener
- 1 large Egg
- 1 tablespoon Vanilla Extract
- 1 1/4 cups Gluten-Free All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Instant Coffee
- 1/4 teaspoon Salt
Chocolate Ganache:
- 12 ounces Dark Chocolate (70% cacao), chopped
- 3/4 cup Heavy Whipping Cream
Instructions
Thumbprint Cookies:
Place the butter and sugar-free sweetener into a large bowl and beat it using a hand mixer until it is fluffy.
Add the egg and vanilla extract. Mix until well combined.
Whisk the gluten-free all-purpose flour, cocoa powder, baking powder, coffee, and salt in a large bowl until well combined.
Add the gluten-free flour mixture to the butter mixture. Fold it in using a silicone spatula until well combined.
Using a tablespoon, scoop the cookie dough onto a parchment-lined baking sheet, spacing each cookie 1-inch apart.
Roll each cookie into a ball. Use your thumb to make an imprint in each cookie. Refrigerate the cookies for 30 minutes.
Preheat your oven to 350 °F.
Remove the cookies from the fridge and place them into the oven. Bake the cookies for 5 minutes. Then, rotate the baking sheet and bake the cookies for another 5 minutes.
Remove the cookies from the oven. Use the back of a measuring spoon to make another indent if the cookies have lost their shape.
Let the cookies cool for 10 minutes. Place them onto a wire rack to cool completely.
Chocolate Ganache:
Place the dark chocolate into a medium bowl.
Place the heavy cream into a small pot and set it over medium-low heat. Heat the heavy cream until it comes to a gentle boil.
Pour the heavy cream over the chocolate and stir until it melts and the ganache is smooth.
Add a tablespoon of chocolate ganache to each cookie and let them sit for 5-10 minutes until the ganache sets.
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