Dairy-Free Thumbprint Cookies

There is an art to vegan baking.

The flour has to be just right so you’ll have perfect texture, the spices have to be just right in order to provide adequate flavor, the cooking time has to be tested a few times to get the correct softness… so many variables people and guess who has the time to experiment with it all? 🙋🏼 That’s right, the stay at home mom who’s sitting on the couch all day watching soaps! (Wink!)

I just love being in the kitchen, so I enjoy testing out recipes. It’s especially fun when I find a recipe that’s so tasty, but I can tweak it ever so slightly to match my gluten-free and dairy-free preferences to make it even better.

That’s how this brown beauty came about.

I came across a snicker doodle cookie recipe on GOOP that had wholesome, vegetarian ingredients, no refined sugar and just 6 ingredients.

I made four batches of them, two with the egg it called for and two without egg, instead I used a “flax egg.” They turned out perfectly every single time and I found the egg made little difference in flavor and shape.

The cookies were soft and doughy… with a few swaps I instantly thought they would make a great thumbprint style cookie. I tested it out and the rest is history.

These were so rich and yummy. The peanut butter is the standout flavor, slightly sweet with a hint of melted chocolate- two flavors that are perfection together.

You can follow my recipe exactly or use the suggestions in parenthesis. I made these with almond butter too and they were just as good. They tasted less peanut buttery, but still had excellent flavor and texture.

I promise, no matter how you make it, they will be a hit.

Here’s what you’ll need for these divine Dairy-Free Peanut Butter Thumbprint Cookies:


1/2 peanut butter (or almond butter)
1/4 c. grade B maple syrup (or grade A)
1 tsp non alcohol vanilla
1 “flax egg”- 1 Tbsp ground flaxseed + 3 Tbsp hot water (or egg)
1/4 c. coconut flour
1/2 tsp baking powder
1/4 tsp pink sea salt
1/2 c. dairy free chocolate chunks (to top cookies with)


  1. Preheat oven to 350 degrees.
  2. If using a “flax egg,” make flax egg now by placing 1 tablespoon ground flaxseed in a bowl then add 3 tablespoons hot water, stir, let egg sit for 5 minutes (until it becomes gel-like).
  3. Combine peanut butter (or almond butter), syrup and vanilla in a small mixing bowl, stir until smooth, add egg or flax egg and stir.
  4. Sprinkle sea salt over the top of the mixture and baking powder, add coconut flour and stir until ingredients are combined.
  5. Use a small spoon to dole out mixture, roll dough in hands until you have a ball, place dough on baking sheet, place 2 chocolate chunks on top and press down slightly so cookie is somewhat flat. Repeat process until batter is gone.
  6. Bake for 12 minutes, remove from oven and use a butter knife to lightly spread chocolate.
  7. Let cookies cool before transferring to a sealed container.
  8. These are best stored and served from the refrigerator.

Yields 12-14 cookies


You can find Ground Flaxseed at most health-food stores. I order most of my supplements on vitacost.com You can also find the “Enjoy Life Mega Chunks” I used on vitacost. They are dairy,  nut and gluten free.

Make sure you use a peanut butter that is all natural, has no salt or sugar added.

Recipe inspo is from GOOP Snickerdoodle Cookie recipe.