These delicious Chocolate Walnut Thumbprint Cookies are crispy on the outside, and incredibly soft and chewy on the inside. A sure to be holiday favorite!
It’s not Christmas without the cookies! These Chocolate Walnut Thumbprint Cookies need not to convince Santa otherwise. Soft, chewy chocolate cookies rolled in crushed walnuts and filled with a silky smooth chocolate buttercream frosting. Truly a mouthwatering combination!
This recipe is gluten-free and dairy-free, making it a safe and tasty treat for your loved ones with food sensitivities or allergies. If you’ve got lots of baking to do, put these thumbprint cookies on the list. They’re super delicious, they look pretty, and you’ll love how easy they are to make!
Ingredients To Make Thumbprint Cookies
Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
Cocoa Powder ( regular or dark )
Baking Powder
Sugar & Brown Sugar
Egg
Vanilla Extract
Walnuts
Powdered Sugar
Tips For Chocolate Walnut Thumbprint Cookies
- To crush your walnuts. Measure them out and place in a large plastic bag. Use a meat tenderizer to gently pound them.
- If you forgot to let the butter sit out to room temperature, just throw it in a microwave safe bowl for 15 to 20 seconds.
- Make sure to use a spoon to measure flour. Use the back end of a knife to level it off.
- If walnuts aren’t your thing feel free to swap for another nut like pecans.
- If your in a pinch for time you can skip refrigerating the dough. The well in the center of the cookie won’t hold it’s shape as well if it’s not refrigerated before hand, so all you have to do is gently re-push your thumb or measuring spoon back down into the center of the cookie when it’s done baking.
- Store cookies in an air tight container for up to 3 days.
Looking for more Christmas Cookies? Check out these delicious Gluten-Free Chocolate Crinkle Candy Cane Kiss Cookies
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Chocolate Walnut Thumbprint Cookies
- Total Time: 40
- Yield: 24 1x
- Diet: Gluten Free
Description
These Thumbprint Cookies are chocolate packed and coated in crunchy crushed walnuts. The perfect easy to make holiday cookie that everyone will love!
Ingredients
- 1 1/4 cup + 2 tbsp. Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1/3 cup cocoa powder or dark cocoa powder
- 1/4 tsp. baking powder
- 1 stick of Earth Balance Butter ( softened ) = 1/2 cup
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg ( room temp )
- 1/2 tsp. vanilla extract
Topping
- 1/2 cup crushed walnuts
Chocolate Frosting
- 1 cup softened Earth Balance Butter = 2 sticks
- 1/2 cup cocoa powder
- 3 cups powdered sugar
Instructions
- In a medium bowl combine flour, cocoa powder, and baking powder – set aside.
- In a large bowl cream butter until smooth. Mix in sugars, vanilla, and egg.
- Combine dry ingredients to wet ingredients and thoroughly mix together until thick dough forms.
- Cover dough and refrigerate for 1 1/2 to 2 hours.
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- Measure out 1 tbsp. of cookie dough and roll dough into palm of hands forming a ball. Then roll ball into crushed walnuts, place on cookie sheet and gently press your thumb or round measuring teaspoon down in the middle of the cookie.
- Bake cookies for 9 to 10 minutes on middle rack.
- Let cool.
- While cookies are cooling start frosting.
- In a large glass bowl add softened butter and cream until smooth. Then add in vanilla and mix again.
- Add in powdered sugar 1 cup at a time stirring between each increment.
- Add frosting to a piping bag and pipe frosting into the center of cooled cookies.
- Enjoy!
- Prep Time: 30
- Cook Time: 10
- Category: cookies
- Method: bake
- Cuisine: dessert
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We hope you enjoy these ” Chocolate Walnut Thumbprint Cookies ” as much as we do!
Happy Blessed Day!
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