White chocolate thumbprint cookies

White chocolate thumbprint cookies

There's a lot more savory than sweet recipes on the blog, just a personal preference. Doesn't mean I don't like sweet things though, especially cookies. So I made very easy cacao thumbprint cookies, filled with sweet white chocolate. They're perfect for tea time !

These cookies are so good, a strong cacao flavor, not too sweet, no eggs or butter. The almond flour gives them great texture and a good crunch. They're filled with white chocolate for some sweetness and deliciousness !

To make the "thumbprint" shape on the cookies, I use a 1/2 teaspoon spoon and it's the perfect size so the white chocolate isn't too overwhelming.

I put the white chocolate in a piping bag so it's easier to fill the holes. I've been using this piping kit forever and I love it. You can also add dark or milk chocolate but I love the color contrast with the white chocolate.

Let the cookies cool for about 30 minutes after filling them with chocolate so the chocolate has time to harden. But I do enjoy eating them still warm with the white chocolate oozing, just like the picture above !

White chocolate thumbprint cookies (25 pieces) :

  • 80 g sugar
  • 80 ml (1/3 cup) vegetable oil
  • 50 g dark chocolate
  • 70 ml milk (plant based or not)
  • 160 g flour
  • 100 g almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 20 g unsweetened cacao powder
  • 80 g white chocolate

Heat the oil and dark chocolate in a small pan until the chocolate is melted.

Pour the chocolate + oil mixture into a mixing bowl. Add sugar and milk. Mix well.

Add the flour, almond flour, sifted cacao powder, salt and baking powder. Mix with a spatula until you get a dough that isn't sticky to the touch.  

Preheat the oven at 180°C/350°F.

Shape balls with about a tablespoon of dough for each. Put them on a parchment paper covered baking sheet. I used 2 bakings sheets with 12 to 13 cookies on each, I bake them one after the other.  

With a 1/2 teaspoon spoon, shape a well in the middle of the cookie.

Bake the cookies for 10 minutes.

Take them out and deepen the well with a 1/2 teaspoon spoon if needed.  

Put them on a cooling rack and let them cool.

Melt the white chocolate over a water bath. Put it in a piping bag so it's easier to fill the wells.

Fill the holes of the cookies with melted white chocolate.

Let them cool 30 minutes before serving.

Enjoy !