Cherry Chocolate Thumbprint Cookies (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free, Vegan)
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Cook time: 
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Serves: 18 cookies
Soft chocolate cookies with a pool of cherry pie filling awaiting you in the middle with extra chocolate drizzled on top because...why not? These vegan, gluten free cookies are hard to stop at just five...I mean, one.
  • 1 and ¼ cups basic gluten-free flour mix (I use Cybele Pascal's recipe)
  • ⅔ cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon xanthan gum (omit if your flour mix already includes this)
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon salt
  • ⅓ cup coconut oil
  • ⅓ cup vanilla rice milk
  • 1 teaspoon vanilla extract
  • One safe can of cherry pie filling (be sure to read labels!)
  • ¼ cup of dairy-free chocolate chips
  • 1 teaspoon vanilla rice milk
  1. Preheat oven to 325. Grease a baking sheet.
  2. In a stand mixer with the paddle attachment, combine the flour mix, cocoa, xanthan, baking soda, cream of tartar, sugar and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
  3. Then, slowly add the oil, rice milk, and vanilla, mixing on medium speed until blended.
  4. Scrape down the sides of the bowl as necessary. The dough should be a bit like play-doh consistency.
  5. Scoop out the dough using a greased cookie scooper, or well greased hands.
  6. Once the dough is formed into balls and placed on the greased cookie sheet, take your thumb and press a well into the center of each cookie. Fill the mound to the top with the cherry pie filling--you will have some cherry pie filling leftover, this will not use all of it.
  7. Baker at the center of the oven for 6-8 minutes. Do not overcook, as they will dry easily. If you start to smell them, run for the oven!
  8. Allow the cookies to cool on the cookie sheet for one minute. Remove them to a cooling rack. They will seem a bit fragile, so handle with care. They will finish setting up as they cool.
  9. While they are cooling, put the chocolate chips and rice milk in a microwave safe bowl and microwave for 30 seconds. Remove from the microwave and stir until it's a uniform consistency. Drizzle over the cooled cookies.
Recipe by Allergy Awesomeness at