Salted Dark Chocolate Thumbprint Cookies

Gluten-free, Grain-Free, Vegan and Paleo ... and SO YUMMY!

Salted Dark Chocolate Thumbprint Cookies

Soft, Chewy & Just the right amount of Chocolate!

My family has a long tradition of holiday cookie baking and we have many recipes from family and friends that we look forward to and make only during the holiday season.  But we also like to add in a new cookie every once in a while… This Salted Dark Chocolate Thumbprint Cookies was added last year and what a great add!

Recipe from My Purple Spoon,they are made with only 7 ingredients and are Gluten-Free, Grain-Free, Vegan and Paleo! They are soft and chewy, have just the right amount of chocolate to cookie and the sprinkle of salt if the perfect finishing touch.

They are also super easy to make which is a good thing because they disappear quickly!

Scroll down for recipe.


Salted Dark Chocolate Thumbprint Cookies
Prep time
Cook time
Total time
These super yummy cookies have only 7 ingredients and are gluten-free, grain-free, vegan and paleo! Recipe from My Purple Spoon. .
Recipe type: Baking, Cookies, Holidays
Cuisine: Gluten-Free, Vegan, Paleo
Serves: 16 cookies
  • 2 cups blanched almond flour (we used Barney Butter Almond Flour)
  • ½ cup arrowroot powder
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • ½ cup culinary coconut milk (full fat)
  • ½ cup dark chocolate chips (we used Enjoy Life)
  • Kosher salt or coarse sea salt for sprinkling
  1. Preheat oven to 350 degrees, Line a baking sheet with parchment paper, set aside,
  2. In a large mixing bowl, add almond flour, arrowroot powder, coconut oil and maple syrup and mix until well combined.
  3. Divide dough into 16 equal parts and place on lined baking sheet. Roll each part into a small round ball. Then using your thumb, make a small indent in the middle of each ball.
  4. Bake 10-12 minutes until lightly browned. Cookie will still be a little soft.
  5. Meanwhile, while cookies bake, melt coconut milk and chocolate together in a small saucepan over low heat, stirring frequently.
  6. When cookies done baking and still warm, reinforce the them indent if needed.
  7. Pour a small amount of chocolate mixture into each cookie indent (you may have some leftover chocolate)
  8. Let cookies cool completely. Sprinkle with salt.
  9. Store in an air tight container.


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