Soft almost fudgy thumbprint cookies that are grain free, egg free and dairy free…!
Soft doughy cookies with a chocolate button centre. These totally won me over. When they came out of the oven my mum spotted them and her words were “oh what happened to them…” In the dark light of the evening kitchen they look liked mounts of burnt chocolate fudge, and not at all pretty…
It’s amazing what the bright light of the morning (though it hasn’t been shedding me much blissful light this week!) and a chocolate filling can do for a cookie!
These are an adaptation of the chocolate black bean cookies I made what feels like a lifetime ago. They were brought back in to my mind with a comment from a reader only last week so I figured I’d give a brownie thumbprint a go.
The centres puff up a little without a filling during baking so require a tender press down once out of the oven.
A little tiny hint of almond thanks to almond butter, almond extract and a little more of the former mix with that chocolate.
A truly healthier cookie that you can whip up and enjoy with an iota of hesitation. They could almost be called a breakfast cookie!
I have a couple stashed in the freezer; it’s become a bit of a cookie baking “tradition” to save one or two for a rainy day with the added importance of finding out if they freeze well. I’ve already thawed one just to be sure…recipe sharing duties!!! It’s best left to sit at room temperature; the microwave method thawed it far too quickly and resulted in a puddle of chocolate in the centre.
If you don’t fancy a chocolate thumbprint the almond raspberry thumbprint ones from a while back are a mighty fine alternative!
What’s your favourite thumbprint cookie centre?
Black Bean Chocolate Thumbprint Cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Keywords: bake dessert snack gluten-free vegan soy-free black beans
Ingredients (9 – 10)
- 1 1/3 cups (240g) black beans, very soft (or one 15 oz. can)
- 2 Tbsp. (28g) coconut oil
- 2 Tbsp. (32g) all natural almond butter
- 1/3 cup (40g) cocoa powder
- 1/2 cup (75g) coconut sugar
- 1 Tbsp. unsweetened almond milk
- 2 Tbsp. ground flax seed
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp. vanilla extract
- 1/3 cup (60g) dark chocolate – I used 85%
- 1 tsp almond butter
- Pinch of sea salt
Preheat oven to 180C (350F).
Blend black beans to a smooth puree. Add in melted coconut oil, almond butter, almond milk, vanilla and process until smooth.
Blend in ground flax, baking soda, powder, sugar and sifted cocoa powder.
Set to one side for 5 minutes.
Roll the dough in to 9 – 10 balls.
Place on a non stick baking tray and press your thumb in to the centre of each. Shape to form thumbprint cookies; they will only spread a little when baked.
Bake in the preheated oven for 12 minutes. Remove and while warm and still soft gently press back down the centres. Allow to cool on the tray for 10 minutes before transferring to a wire rack.
Once cooled fully melt dark chocolate with almond butter. Place one teaspoon in the centre of each cookie. Place in the fridge to firm up.
Store in the fridge in a seal tight container for 3-4 days or freeze for up to one month.