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thumbprint cookie

Chocolate Walnut Thumbprint Cookies

  • Author: Natalie Way
  • Total Time: 40
  • Yield: 24 1x
  • Diet: Gluten Free


These Thumbprint Cookies are chocolate packed and coated in crunchy crushed walnuts. The perfect easy to make holiday cookie that everyone will love!


  • 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


  • 1/2 cup crushed walnuts

Chocolate Frosting

  • 1 cup softened Earth Balance Butter = 2 sticks
  • 1/2 cup cocoa powder
  • 3 cups powdered sugar


  1. In a medium bowl combine flour, cocoa powder, and baking powder – set aside.
  2. In a large bowl cream butter until smooth. Mix in sugars, vanilla, and egg.
  3. Combine dry ingredients to wet ingredients and thoroughly mix together until thick dough forms.
  4. Cover dough and refrigerate for 1 1/2 to 2 hours.
  5. Preheat oven to 325 degrees and line a baking sheet with parchment paper.
  6. 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.
  7. Bake cookies for 9 to 10 minutes on middle rack.
  8. Let cool.
  9. While cookies are cooling start frosting.
  10. In a large glass bowl add softened butter and cream until smooth. Then add in vanilla and mix again.
  11. Add in powdered sugar 1 cup at a time stirring between each increment.
  12. Add frosting to a piping bag and pipe frosting into the center of cooled cookies.
  13. Enjoy!
  • Prep Time: 30
  • Cook Time: 10
  • Category: cookies
  • Method: bake
  • Cuisine: dessert

Keywords: chocolate walnut thumbprint cookies, gluten free, thumbprint cookies