Chocolate Gingerbread Thumbprints

Chocolate Gingerbread Thumbprints
Prep time
Total time
Serves: 5-10
  • 1¼ cup brown rice flour
  • ¼ cup coconut oil
  • ½ tsp. baking powder
  • ½ cup non-dairy milk
  • 2 Tbsp. molasses
  • ½ cup + 1 Tbsp. coconut sugar
  • ½ tsp. baking soda
  • 1 tsp. pumpkin pie spice
  • 1 tsp. ginger powder
  • 1 70% dark chocolate bar or baking bar
  1. In a large bowl mix coconut oil, milk, molasses and sugar. Do your best to mash up coconut oil chunks, if they don't completely break up that's ok.
  2. Next add flour, baking powder, soda, pumpkin pie spice and ginger powder. Stir well and mix into a pile in the middle of the bowl.
  3. Place the mixture in the refrigerator for 30 minutes to chill.
  4. Preheat oven to 350°F.
  5. Lightly oil or line baking sheet with parchment paper.
  6. Scoop dough into 10 cookies. Then, using your thumb (or the back of ½ Table Spoon), press indents into cookies. Bake for 12 minutes. Take out and press down if thumbprint disappeared but be careful not to go through cookie.
  7. Chop chocolate bar into 10 chunks and place 1 piece in the center of each cookie.
  8. Place back in oven for 2 minutes.
  9. Allow to cool for 10 minutes.
  10. Then transfer to a large plate and place in the refrigerator to harden, about 30 minutes more.


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