For an easy gluten-free cookies look no further than these gluten-free chocolate thumbprint cookies. They are made of soft crumbly dough and rich dark chocolate filling, which makes an ideal combination.
These lovely gluten-free cookies are perfect treat with a glass of milk or cup of coffee. Made from a combination of flours, all gluten-free and with small amount of sugar, these cookies are also healthy bite.
These cookies are ideal combination of soft nutty dough and rich dark chocolate filling. For those who love thumbprint cookies, why not to check out gluten-free orange cookies or orange curd thumbprint cookies.
These cookies have soft texture thanks to the combination of three gluten-free flours we used in this recipe. We combined chestnut, millet and almond flours.
We used chestnut flour which adds nuttiness and great brown colour to the cookies. Millet flour is another great gluten-free flour, finely ground and has similar texture to wheat flour. Almond flour gives fluffy texture and great flavour.
When you pair all this with rich chocolate ganache, the result are amazingly delicious cookies. For additional flavour we added grated orange zest and a dash of Amaretto liqueur.
This recipe start with sifting the chestnut flour, which compress into lumps and need to be sifted to become airy. Once sifted, combine the chestnut flour with millet and almond flours, baking powder and a pinch of salt in one bowl.
Beat with electric mixer butter and demerara sugar until creamy then add an egg which gives consistency, and Amaretto liqueur and finely grated orange zest to add some extra flavours to the cookies.
Continue to beat for a few minutes then fold the flours gradually, mixing on a low speed. The dough will be soft and sticky so be sure to cool it in the fridge for about 30 minutes to set and harden.
Now it's time for shaping the cookies. Scoop a full teaspoon of dough and roll into balls. Place them on baking tray lined with baking paper and press your thumb (or handle of a large wooden spoon) into the centre of each balls to make an indentation.
Bake the cookies for about 8 - 10 minutes then make the indentation in the cookies again, as they will puff up and loose the indent. Leave cookies on the tray until you prepare chocolate filling.
For the chocolate filling, chop finely dark chocolate on a cutting board. The best tool for this is a serrated knife. Place chocolate in a heatproof bowl.
Heat the whipping cream on a low heat until it just start to simmer and pour it over chocolate. Leave for 1 minute then stir until completely melted. Leave to cool for 5 minutes then fill each indent using a teaspoon. Chocolate ganache will set on the cookies but will still be creamy and delicious.
Most thumbprint cookies are baked with the filling inside, but these cookies are baked without filling. Since the cookies are empty, they're going to puff up in the oven and lose some of indentation. So when cookies come out from the oven, grab the wooden spoon and press the center of the warm cookies down to make a deeper indent. This way you will have room for more delicious chocolate ganache.
Take the dough form the fridge and scoop a full teaspoon-sized balls of dough and roll them between the palms. Place balls on prepared baking paper, leaving 2 - 3 cm between each ball. You can also use small cookies scoop to scoop the dough, which makes it really easy to get uniformly sized cookies. Using your thumb gently press an indentation into the centre of each ball - 3/4 in depth.