Chocolate coconut thumbprint cookies are a chocolatey treat that’s grain free! These easy gluten free cookies are perfect for a party, or for an everyday dessert!
When I think of thumbprint cookies, I think of the sugar cookies with the little dot of jam in the middle. And those are fine, but I wanted to make something that was decadent, chocolatey, and even better, made with simple grain free ingredients.
These grain free chocolate coconut thumbprint cookies are super easy to whip up, and they are a slightly healthier cookie option. Naturally gluten free, dairy free, and grain free, these cookies are a treat that you can feel good about indulging in.
I tried to keep them a little bit healthier by trying out coconut sugar, which is somewhat better for you, and doesn’t cause your blood sugar to go sky high and then crash. I found coconut sugar at Kroger, and was surprised to see that it is quite dark, almost like a dark brown sugar. You can use it just as you would brown sugar.
The base of these thumbprint cookies isn’t too sweet, but the chocolate filling gives it that extra richness that makes these irresistible.
You’ll bake the coconut cookies first, and make a little indentation for the filling. Once the cookies are done baking and cooling, you’ll fill each one with melted allergy friendly chocolate chips. Then refrigerate so that the filling solidifies.
I really liked the way these chocolate coconut thumbprint cookies turned out – not too sweet, but very coconutty, and the melted chocolate chips on top add richness.
Store your leftover cookies in the refrigerator – they will keep for about one week.
If you make these, be sure to share on Instagram, and tag me: @prettybeeblog – I love to see what you’re making!
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Chocolate Coconut Thumbprint Cookies (Grain Free).
Rich and delicious chocolate coconut thumbprint cookies. Gluten free and vegan.
For the topping:
- 1/2 cup dairy free chocolate chips melted
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Mix the flax seed meal with the water and set aside until it becomes a thick gel.
Mix the flax eggs, coconut oil, cocoa powder, and sugar together.
Add the unsweetened coconut and two tablespoons of melted chocolate chips, and stir until combined.
Roll into balls and place on the cookie sheet. Press your thumb into the center of each cookie to make an indentation.
Bake at 350 degrees for 10 minutes.
Allow to cool completely on the cookie sheet.
Melt the chocolate chips in the microwave for one minute, then in 10 second intervals until melted and smooth. Once the cookies are completely cool, fill each thumbprint with melted chocolate chips.
Makes 12-14 cookies. Store leftover cookies in the refrigerator.
Make these chocolate coconut thumbprint cookies your own by:
- sprinkling pumpkin seeds or toasted coconut flakes on top
- drizzling dairy free white chocolate over the dark chocolate
- adding some ground pumpkin seeds to the batter for a little crunch
This recipe was originally published in April 2014, and has been updated with new photos and text.
More grain free dessert recipes to try: