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thumbprint-cookies-with-chocolate-fudge-filling

Chocolate Fudge Thumbprint Cookies (Dairy Free, Paleo)

  • Author: Katie
  • Prep Time: 60 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12-14 cookies 1x

Description

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.


Ingredients

Scale

Cookies

  • 1/3 cup raw sunflower seeds
  • 1/3 cup coconut flour (34g)
  • 2 Tbsp tapioca flour*
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup pitted dates (95g)
  • 2 Tbsp coconut oil
  • 2 Tbsp water
  • 1/2 tsp vanilla extract

Fudge Filling

  • 1/4 cup coconut cream (just the cream from a can of full fat coconut milk)
  • 1/4 cup dark chocolate chips

Instructions

Cookies

  1. Preheat oven to 350 degrees F.
  2. Combine sunflower seeds, coconut flour, tapioca flour, baking soda and salt in a food processor. Blend mixture to a coarse flour.
  3. Add remaining ingredients to food processor.  Blend until the dough clumps together to form a ball in (see process photos)**
  4. 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.
  5. Place the cookies in the preheated oven and bake at 350 degrees for 10 minutes.
  6. Remove the cookies and cool to room temperature.

Fudge Filling

  1. 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.
  2. 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).
  3. Place the cookies in the fridge for the fudge to fully set (another 30 or so minutes).

Notes

*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