Chocolate peppermint thumbprint cookies are a festive holiday treat! A rich chocolate filling and candy cane sprinkles make these cookies stand out. If you’re looking for a perfect gluten free holiday cookie to go with a cup of vegan hot cocoa, this is it!
Do you love to bake during the holiday season? Or does it feel like a chore?
I truly enjoy baking Christmas cookies, and I think part of the reason is that I choose simple recipes, like lace cookies or ginger crinkle cookies . These chocolate peppermint thumbprints are about as fancy as I get, and even though they look really pretty, they are so easy to make!
The dough is a simple chocolate sugar cookie dough, the filling is just melted chocolate chips, and once you add a few candy cane sprinkles on top, each cookie looks very festive and fun.
There’s something about thumbprint cookies that just says Christmas, isn’t there? If you aren’t crazy about the combination of chocolate and peppermint, try coconut and chocolate, or even coconut with a bit of your favorite jam.
- Vegan Buttery Spread – I used Earth Balance Soy Free Vegan Buttery Spread. You could also use the baking sticks if you like, those should work just fine.
- Sugar – This recipe calls for both organic cane sugar and brown sugar. If you would rather use a more natural sugar like coconut sugar or date sugar, that would be fine.
- Dairy Free Chocolate Chips – Either Enjoy Life or PASCHA chocolate chips would work well here.
- Candy Canes – There are lots of choices for candy canes. Whether you are vegan, or avoiding food dyes, or looking for an allergy free facility, there is probably some variety of candy cane out there for you. Two brands to look into are Spangler, Sweet Nature (made by Spangler), and Yum Earth.
Step by Step Instructions
- Make the chocolate cookie dough.
- Roll the dough into balls, and place on a cookie sheet. Press your thumb or the back of a teaspoon into each ball.
- Bake at 350 degrees F, then allow the cookies to cool. Fill each cookie with melted chocolate.
- Sprinkle crushed candy canes on top of the melted chocolate.
- Add sprinkles instead of candy canes
- Try using white chocolate chips
- Skip the candy canes and drizzle caramel on top
Learn how to bake the best, most festive treats with my ebook, Vegan Holiday Treats! This resource includes 29 delicious holiday recipes. LEARN MORE…
These cookies can be stored in an airtight container for about 5 days. If your house is very warm, you may want to store them in the refrigerator to keep the chocolate firm.
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Chocolate Peppermint Thumbprint Cookies (Gluten Free, Vegan).
- ⅝ cup vegan buttery spread ½ cup plus 2 Tablespoons
- ½ cup brown sugar
- ⅛ cup organic cane sugar
- 2 Tablespoons unsweetened applesauce
- 2 Tablespoons non-dairy milk
- 1 ¼ cups gluten free flour
- ½ cup unsweetened cocoa powder
- ⅛ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup dairy free mini chocolate chips
- 3 candy canes crushed
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Cream the vegan buttery spread, brown sugar, and organic cane sugar together on medium speed.
- Add the applesauce and non-dairy milk, mix on low speed.
- Add the gluten free flour, cocoa powder, salt, and baking powder. Mix on low speed until combined.
- Roll the dough into one inch balls. Place on the cookie sheet and make an indentation using your thumb or the back of a teaspoon measure.
- Bake at 350 degrees for 8-9 minutes. If they have puffed up, you may need to make another indentation with the back of the teaspoon. Allow to cool on the cookie sheet before moving to a tray.
- Put the chocolate chips in a microwave safe bowl and microwave for 60 seconds. Stir. If they aren’t fully melted, microwave in 10 second intervals until they are melted.
- Spoon a little of the melted chocolate into each cookie. Sprinkle crushed candy canes on top.
- Repeat steps 4-8 with remaining dough.
- As the cookies cool, the chocolate will firm up. Store in an airtight container. If your house is very warm, you may want to store them in the refrigerator.