This post contains affiliate links.
I get messages all the time on how to make some of my recipes eggless. So I made some eggless cookies just for you guys! I grew up not eating eggs and most of my family still doesn’t eat eggs to this day. My mom’s side of the family is Swaminarayan (a sect of Hinduism) and they don’t’ eat garlic, onion, or eggs for religious reasons. Whenever I’d get together with my mom’s side of the family for the holidays I’d always make these eggless thumbprint cookies!
These eggless chocolate thumbprint cookies are super buttery and (to my family’s liking) not too sweet). I did spend a ridiculous amount of time sitting over these cookies with sprinkles and tweezers, but don’t feel like you need to do that! Just sprinkle on some colorful holiday sprinkles and call it a day. Trust me I know sometimes ain’t nobody got time for that!
These cookies only take 30 minutes to make from start to finish! Just make sure your butter is room temperature and you’ll be good to go! The best part about thumbprint cookies is that it’s so versatile. You can also fill each thumbprint cookie with your choice of jam or jelly! Just spoon the jam or jelly into each indentation before baking. Or you can fill them with caramel, white chocolate, Hershey’s kisses, Rolos, and more!
If you’re looking for simple and customizable eggless cookie recipe – definitely try these Chocolate Thumbprint Cookies. Also be sure to tag me in your photos on social media! I love seeing your re-creations!
Print
Chocolate Thumbprint Cookies
- Total Time: 21 minutes
- Yield: 20 1x
- Diet: Vegetarian
Description
Simple thumbprint cookies filled with smooth milk chocolate! This recipes is easy and only takes 30 minutes to make! Makes 22 cookies
Ingredients
- 3/4 cup plus 2 tbsp(95 g) all-purpose flour
- 1/4 cup (24 g) almond meal*
- 2 tbsp (16 g) cornstarch
- 1/4 tsp salt
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup milk chocolate chips
- 1/4 tsp coconut oil
- sprinkles for decorating (optional)
Instructions
- Preheat oven to 350°F/177°C. Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together flour, almond meal, cornstarch, and salt. Set aside
- In a large mixing bowl, cream butter and powdered sugar until pale, white and fluffy. This will take about 3 minutes. Add vanilla and mix until well incorporated. Using a spatula, mix in the dry ingredients until you have a dough.
- Take a tablespoon and a half amount of dough and roll it into a ball. Place all your cookie dough balls onto the parchment-lined baking sheet 2 inches apart. Use the back of a 1/4 tsp (or your thumb!) to press the middle of each dough ball down to create an indentation.
- Bake for 13-15 minutes, don’t let the cookies brown too much. Use the back of a 1/4 tsp to gently press down any indentations that might have puffed up during baking.
- While the cookies are cooling, melt the chocolate. Add the chocolate and coconut oil in a microwave-safe bowl and microwave for 1 minute, mixing every 15 seconds. Once melted, spoon the chocolate into a piping bag or a sandwich bag. Cut off a small tip and pipe the chocolate into each indentation on the cookies. Decorate with sprinkles and allow time for the chocolate to set.
Notes
- Prep Time: 8 mins
- Cook Time: 13 mins
- Category: Dessert
- Cuisine: American
