These Chocolate Fudge Thumbprint Cookies are dairy free, gluten free, egg free, Paleo friendly and nut free! They consist of a soft, date-sweetened cookie, filled with a dark chocolate fudge.
When I was testing these Chocolate Fudge Thumbprint Cookies I actually had a completely different cookie in mind. But, what I first thought was a mistake, turned out to be these delicious, soft, gooey and naturally sweetened thumbprints. Sometimes recipe "fails" are meant to be I suppose!
Anyway, this easy Paleo cookie recipe has some great qualities...
These cookies are:
- grain free & gluten free
- sweetened with dates
- nut free (made with coconut flour and sunflower seeds)
- dairy free (no butter or heavy cream)
These Paleo thumbprint cookies are so fun and so easy! Plus, they're free of top allergens, making them a treat nearly anyone can enjoy.
Ingredients in Chocolate Fudge Thumbprint Cookies
Here's a list of what you need to make these thumbprint cookies with a chocolate filling:
For the Cookies:
- raw sunflower seeds
- coconut flour
- tapioca flour (optional)
- baking soda
- coconut oil
- vanilla extract
For the Chocolate Fudge Filling:
- chocolate chips
- coconut cream
Because I wanted to make these Paleo thumbprint cookies nut free, I used a combination of sunflower seeds and coconut flour. I'm sure any nut or seed would work in place of the sunflower seeds, but I have not tried any substitutions myself.
The tapioca flour helps make these cookies soft and chewy, and makes the cookie dough more pliable and easier to work with. This ingredient may be omitted, but it will change the cookie texture.
These are date sweetened Paleo cookies. Why? Because I wanted a date sweetened cookie! No other sweeteners have been tested. The best alternative will be some other type of dried fruit (like figs or raisins).
How to Make Thumbprint Cookies
These dairy free thumbprint cookies are easy to make, but do require a food processor. The sunflower seeds and dates need to be blended up for the cookie dough, so this kitchen tool is a must!
Before you begin, preheat your oven to 350 degrees F.
Combine the sunflower seeds, coconut flour, tapioca flour, baking soda and salt in the food processor. Blend until the mixture is a course flour.
Then, add in the remaining ingredients. Note: if you are not using tapioca flour, you should only need 1 tablespoon of water, not 2. Blend until the dough clumps together to form a ball in the food processor (see process photos).
Use a tablespoon sized cookie scoop to scoop the dough. Roll each cookie into a ball, flatten into a disc and then place on a parchment-lined baking pan. Use your thumb to indent the middle of the cookie, making room for the fudge later on.
Next, place the cookies in the preheated oven and bake at 350 degrees for 10 minutes.
Remove the cookies and cool to room temperature.
Next, make the fudge filling. In a small sauce pan, melt the chocolate chips and coconut cream over low heat. Once melted, turn off the heat and place the pan in the fridge for 20-30 minutes to firm. The fudge needs to thicken before it can be placed on top of the cookies.
When the fudge is ready, spread it on the cookies. You can either do this with a spoon or place the fudge in a plastic baggie and pipe it onto the cookies (I piped it).
Lastly, place the cookies in the fridge for the fudge to fully set (another 30 or so minutes).
How to Store Chocolate Fudge Thumbprint Cookies
These cookies must be stored in the fridge or freezer. Place them in an air tight container or baggie and keep them in the fridge for 1-2 weeks. They also store well in the freezer up to one month.
More Paleo Cookie Recipes
For more easy Paleo cookie recipes, check out these reader favorites:
- Paleo Chocolate Crinkle Cookies
- Cranberry Thumbprint Cookies
- Pumpkin Coconut Cookies
- Chocolate Chip Tahini Cookies
These nut free Chocolate Fudge Thumbprint Cookies are soft, chewy and filled with a creamy dark chocolate fudge. This Paleo cookie recipe is Vegan and allergy friendly.
- ⅓ cup raw sunflower seeds
- ⅓ cup coconut flour (34g)
- 2 Tbsp tapioca flour*
- ¼ tsp baking soda
- ⅛ tsp salt
- ½ cup pitted dates (95g)
- 2 Tbsp coconut oil
- 2 Tbsp water
- ½ tsp vanilla extract
- ¼ cup coconut cream (just the cream from a can of full fat coconut milk)
- ¼ cup dark chocolate chips
- Preheat oven to 350 degrees F.
- Combine sunflower seeds, coconut flour, tapioca flour, baking soda and salt in a food processor. Blend mixture to a coarse flour.
- Add remaining ingredients to food processor. Blend until the dough clumps together to form a ball in (see process photos)**
- Use a tablespoon-sized cookie scoop to scoop the dough. Roll it into a ball, flatten into a disc and then place the dough on a parchment-lined baking pan. Use your thumb to indent the middle of the cookie, making room for the fudge later on.
- Place the cookies in the preheated oven and bake at 350 degrees for 10 minutes.
- Remove the cookies and cool to room temperature.
- When cookies have cooled, make the fudge filling. In a small sauce pan, melt the chocolate chips and coconut cream over low heat. Once melted, turn off the heat and place the pan in the fridge for 20-30 minutes to firm. The fudge needs to thicken before it can be placed on top of the cookies.
- When the fudge is ready, spread it on the cookies. You can either do this with a spoon or place the fudge in a plastic baggie and pipe it onto the cookies (I piped it).
- Place the cookies in the fridge for the fudge to fully set (another 30 or so minutes).
*tapioca flour is optional - it is used for texture purposes, making the cookies softer and the dough more pliable. You may omit the tapioca flour and reduce the water from 2 to 1 tablespoon.
**omitting the tapioca flour will result in a different dough texture. The dough will not clump as well when blending.
Keywords: paleo thumbprint cookies, vegan cookies, chocolate fudge cookies, allergy friendly dessert, nut free cookies, dairy free fudge, date sweetened cookies, healthy dessert