Gluten-Free Chocolate Thumbprint Cookies
BY Brimly.November 23, 2025
Photo By Editors @ the Brimly Test Kitchen
NOVICE Cook25 minutesGluten-freesweet Treat Now, Why This Recipe and What Makes It Special?
These are our Gluten-Free Chocolate Thumbprint Cookies, and they’re everything you want in a small-batch bake. These are similar to our Apricot Thumbprints but with a deeper flavor and a darker color. They’re made without any gums or gluten. Just pantry staples that come together quickly and bake up in under 20 minutes. The added honey keeps them soft long after baking, and the glossy chocolate centers make them have such an elevated finish.
These cookies are simple but feel special, they hold their shape, and make the kitchen smell like hot cocoa. You can make them for a holiday party or just something to go with a hot beverage because it’s cold outside and something sweet would be nice. (These are soft cookies by the way.)
Lessons Learned
Adding a bit more honey than the previous recipe made a big difference in texture, it helped the cookie dough come together better. It also added a subtle caramel taste that deepened the chocolate flavor.
Transfer the hot cookies to a rack after a minute on the baking sheet. Leaving them on the baking sheet longer makes the bottoms over-brown since almond flour heats quickly.
The dough should feel slightly sticky but moldable — not dry or crumbly. If it does, add a teaspoon of milk to bring it together.
How to Make It Your Own
These cookies are easy to adapt to any mood, here are some ways you can change them up.
Drizzle the tops with white chocolate for a contrast. That would make them look even more decadent.
Swap the chocolate for thick caramel and sprinkle sea salt flakes on top. I am looking forward to making these cookies again just to try out this little enhancement. Can’t wait!
Pro Tip:
For perfectly even thumbprints, use the back of a round ½ teaspoon instead of your thumb. Dip it lightly in oil before each press — it keeps the dough from sticking and gives you smooth, uniform wells.
Summary Notes:
These cookies are a sign that gluten-free baking doesn’t have to be intimidating. They’re quick and easy to make and have that perfect mix of soft and chocolaty.
You can dress them up for the holidays with a festive sprinkle or keep them simple, either way, they’ll deliver! No gums, No gluten, No problem.
Tried it? Let us know how it went in the comments below.
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Essentials you’ll need:
view:
LISTENIngredients
Cookie:
1¾ cups almond flour
¼ cup unsweetened cocoa powder
4½ Tbsp unsalted butter, melted
1 Tbsp cornstarch
¼ cup + 2 Tbsp honey
1½ tsp vanilla extract
¼ tsp kosher salt
Filling
½ cup chocolate chips
2 tsp butter, unsalted
chopped almonds
Recipe Steps
Step 1
Preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper.
Step 2
In a large bowl, whisk together almond flour, cocoa powder, cornstarch, and salt until evenly combined.
Step 3
Add the melted butter, honey, and vanilla extract. Stir until a soft, slightly sticky dough forms.
Step 4
Use a 1½-tablespoon cookie scoop to portion out 12 dough balls. Place evenly on the prepared baking sheet.
Step 5
Press a thumbprint or the back of a ½ teaspoon into the center of each dough ball.
Step 6
Bake for 10–12 minutes, or until the cookies are puffed and slightly firm around the edges. Re-press the centers gently right after baking if they’ve risen.
Step 7
Let the cookies rest on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Step 8
In a small bowl, melt the chocolate and butter (or cream) together until smooth. Spoon or pipe into the center of each cookie. Sprinkle with chopped nuts, if desired.
Storage:
Store in an airtight container at room temperature for 3 days or in the fridge for up to 1 week.
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