Tag Archives: chocolate

Chocolate Thumbprint Cookies GF/DF/EF

I have to say that I am somewhat of a chocoholic, and these definitely satisfy that.  

 As is the case with thumbprint cookies, there is a little labor involved as you have to fill the cookies.  These cookies, however, are definitely worth it.  And nobody will guess that these are  gluten-free and vegan .

After baking, use the bowl of a teaspoon to create a bowl for the filling
After baking, use the bowl of a teaspoon and gently press about halfway down to create a shallow bowl for the filling
Use a small spoon to place the ganache in each of the cookies (I use a baby spoon)
Use a small spoon to place the ganache in each of the cookies (I use a baby spoon)


Chocolate Thumbprint Cookies
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  1. 1-1/4 xanthum gum
  2. 6 tablespoons tapioca starch
  3. 6 tablespoons potato starch
  4. 3/4 cup sorghum flour
  5. 1/2 cup teff flour
  6. 1/4 teaspoon baking powder
  7. 1 cup unsweetened cocoa powder
  8. 3/4 teaspoon table salt
  9. 2 sticks non-dairy margarine (Earth Balance Vegan Buttery Sticks)
  10. 1-1/3 cups sugar, plus more for rolling
  11. 3 tablespoons water mixed with 1 tablespoon ground flax seed
  12. 2 tablespoons canned coconut milk
  13. 2 teaspoons vanilla extract
Chocolate Ganache
  1. 1/3 cup honey
  2. 1/3 cup canned coconut milk
  3. 1 tablespoon vanilla extract
  4. 1/4 teaspoon cinnamon
  5. 4 ounces dairy-free chocolate chips (such as Enjoy Life brand)
  6. 2 tablespoons non-dairy margarine (Earth Balance Vegan Buttery Sticks), softened
  1. Preheat oven to 350˚. In a small bowl, whisk together xanthum gum, starches, flours, baking powder, cocoa powder, and salt. Set aside.
  2. In a medium bowl cream together margarine and sugar, and beat until fluffy. Add flax seed mixture, coconut milk, and vanilla; mix until combined. Add dry ingredients and mix until combined (it may take about a minute).
  3. Roll dough into 1-inch balls and then roll in sugar. Place one inch apart on a parchment-lined cookie sheet. Bake for 8-10 minutes, or until edges are set. Let cool on cookie sheet for 5 minutes. Using a teaspoon or a thumb, push down the center of the cookie to create a slight bowl.
  1. Combine honey, 1/3 cup coconut milk, vanilla extract and cinnamon in a medium saucepan over medium heat. Bring to simmer and cook until honey dissolves. Remove from heat, cover, and let sit for 10 minutes.
  2. Place chocolate chips in a small bowl. Pour honey/coconut milk mixture over chocolate and let stand for 1 minute. Stir until smooth. Add margarine, and stir until incorporated.
  3. Spoon ganache into the cookies (I use a baby spoon as it gives me the perfect amount of ganache to fill the cookie, making it less messy). After about 15 minutes, the ganache will set, then you can transfer them to a container where they will keep for 2-3 days. They freeze well too, if you can't eat them all by then (which usually isn't the case with my family).
Adapted from Mel's Kitchen Cafe
One Fine Tomato http://onefinetomato.com/
 Something that I like to do with these cookies is sprinkle a little bit of sea salt on them, it gives the cookies some added dimension, and makes it a little more fancy.

Grandma B’s Fudge Sauce

Growing up, I was so blessed to live close to both sets of grandparents.  That meant getting to spend holidays and birthdays with them.  We’d also visit them every Sunday.   It may surprise some to know that even as a teenager, I never put up a fuss about going.  That might have something to do with the candy they’d have, but it was largely because we loved hearing the stories, playing in the toy closet, looking through old magazines, doing puzzles, and playing games.  

I was also blessed to have many cousins who were close to my age.  One cousin that is just a year older then me also lived close and my Grandma would have us both over for sleepovers a few times a year.

I don’t remember what we did every time we were there.  I do remember playing Annie Annie Over, climbing her walnut trees, dancing on the flatbed trailer, and playing dress-up.  I also remember not sleeping much.  Not because my cousin and I were up talking, but largely because of my grandparents’ snoring (and we were in a separate room).  

My grandma also always had a craft for us to do, and dinner inevitably ended with dessert.  That dessert seemed to always be ice cream with her fudge sauce.  She seemed to have a jar of this fudge sauce in her fridge at all times.  I would try to eat the ice cream first and then leave the sauce for the last. 

This recipe takes me back to those sleepovers.  It’s quick, simple, and with a few tweaks, I was able to make it dairy-free without compromising the original taste.

Grandma B's Fudge Sauce
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Prep Time
4 min
Cook Time
1 min
Prep Time
4 min
Cook Time
1 min
  1. 1/2 cup sugar
  2. 1 heaping tablespoon cocoa
  3. 2 tablespoons melted coconut oil
  4. 1 tablespoon corn syrup
  5. 2 tablespoons So Delicious coconut milk, unsweetened
  6. pinch salt
  7. 1/4 teaspoon vanilla
  1. Place all ingredients except for vanilla in a small pot over medium high heat. Bring to boil and boil for one minute. Remove from heat and stir in vanilla. Serve over ice cream or brownies.
  1. To store, cool to room temperature before transferring to the fridge. To reheat, microwave in 15-second intervals until the desired temperature.
One Fine Tomato http://onefinetomato.com/
This recipe is so quick I’m also entering it in the So Delicious Fast and Fresh Dairy-Free Time Trials Contest in the 5-minute category.


The fudge sauce recipe can also be used to make a frosting, but in my attempts, it has never turned out.  I was actually able to do it once when I went over to my grandmas to have her help me make it for my dad for his birthday, but I’ve never been able to do it again.  In fact, I think that my aunt Betsy has been the only one to ever be able to recreate it.