Crunchy Sugar Free Chocolate Thumbprint Cookies with a chocolate ganache topping.
This yummy cookie tastes like sweet chocolate goodness but, without the added sugar.
Sugar Free Chocolate Thumbprint Cookies that are easy to make.
These double chocolate thumbprint cookies are a crisp and buttery chocolate shortbread cookie.
Even better, these cookies are filled with a rich and creamy chocolate ganache.
Did you try my Sugar Free Thumbprint Cookies ?
That thumbprint cookie is based upon a more traditional jam filled cookie.
Like with this cookie recipe, that thumbprint cookie has no added sugar.
To make this recipe you will need sugar free powdered sugar. You can find a selection of sugar free powdered sugar here.
Most cookie recipes have a leavening agent such as baking powder or baking soda. The leavening agent is used to add air to the cookie batter which will then give the cookies volume.
This recipe for chocolate thumbprint cookies does not include a leavening agent.
Since these cookies are intended to be crispy, we are omitting the leavening agent.
This cookie is called a 'thumbprint' cookie.
Thumbprint cookies are especially popular during the holiday season.
Why is it called a Thumbprint Cookie?
Because a thumbprint is used to make the well that is in the center of the cookie. Then in that well, goes something tasty such as sugar free chocolate ganache.
Here are some tips for making no added sugar thumbprint cookies.
This recipe is for a crispy chocolate cookie is made without eggs. However, if you want to make this a keto low carb friendly cookie, you can use almond flour plus an egg (your cookies will not be as crispy, and make adjustments where needed.
More helpful tips.
- You can make these cookies even better looking. Simply drizzle a bit of melted chocolate on top or add a pinch of kosher salt .
- If the wells in the center of the cookies seem to puff too much while baking, you can use a spoon to reshape them while the cookies are still warm.
- Resist the urge to over bake these cookies. They will harden after you take them out of the oven and while still on the baking sheet.
How to store chocolate thumbprint cookies.
Store these cookies in an airtight container at room temperature for up to a week. You can use parchment paper between layers as these can be fragile cookies.
Here are some similar recipes that you may also like.
- Sugar Free Caramel Thumbprint Cookies
- The Best Sugar Free Holiday Cookie Recipes!
- Sugar Free Copycat Oreo Crumbl Cookies
- No sugar added oatmeal and raisin cookies
- Sugar Free Thin Mint Cookies
- Keto No Bake Chocolate Cookies
- Sugar Free Lofthouse Style Cookies
- 3 Ingredient Sugar Free Peanut Butter Cookies
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About these chocolate thumbprint cookies.
This is a simple recipe for chocolate thumbprint cookies.
There is no added sugar in this cookie recipe.
The cookie in this recipe is a crispy and chocolatey cookie.
In the center of the cookie there is chocolate ganache. The cookie can then be topped with a bit of salt and a drizzle of melted chocolate.
Ingredients needed to make chocolate thumbprint cookies.
- Flour. All purpose flour is used.
- Unsweetened Cocoa Powder. Really, dark, dutch-process, or all natural cocoa powder can work.
- Butter. Your butter should be softened to room temperature.
- Sugar Free Powdered Sugar. Powdered sugar alternative sweetens the cookies and keeps them soft and light.
- Optional- unsweetened nut milk or half and half can be used if your dough seems to dry.
- Sugar Free Chocolate Chips. Used to make the ganache.
- Heavy Cream. Also used for the ganache.
How to make Sugar Free Chocolate Thumbprint Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Servings: about 18 (1.5” cookies)
- In a small bowl, mix together the flour and the unsweetened cocoa.
- Next, in a mixer fitted with a paddle attachment on low speed,beat the butter until smooth. Then slowly and carefully add the dry ingredients from the first bowl to the mixing bowl while it is running on low.
- Stop the mixer and scrape down the sides of the bowl. Then continue to mix just until no large lumps of flour remain in the batter.
- At this point, the dough should come together in large crumbles. If the dough is too dry, you can mix in up to a tablespoon of unsweetened nut milk and mix until combined.
- Cover the dough an and then refrigerate it for 15 minutes.
- Line two baking sheets with parchment paper. Remove the dough from your refrigerator and use a medium sized cookie scoop to scoop out the cookies before placing them, distanced apart, on to the prepped sheets. Use the palm of your hand or bottom of a cup to then flatten the cookies, leaving enough space to make the well in the center.
- To make the well in the center of the cookies, use your thumb or a spoon. Then place the baking sheets in a freezer to chill for 15 minutes.
- Meanwhile, preheat your oven to 325. Bake the cookies for 10-12 minutes.
- Allow the cookies to cool completely before adding the ganache.
How to make the sugar free chocolate ganache.
- Place the chocolate chips in a medium sized bowl.
- In a microwave safe bowl, heat the heavy cream until it begins to bubble or steam, stopping to stir every 15 seconds.
- When the crean begins to bubble or steam, carefully pour the heated heavy cream over the chocolate chips and allow the cream to melt the chips and allow it to sit for 1 minute.
- Stir the ganache until it is smooth and the chocolate has fully melted.
- Use a teaspoon to distribute the ganache to each cookies, placing it into the well.
- (Optional) Add a drizzle of melted chocolate and sprinkle with flakey sea salt, over each of the cookies .
- Lastly, allow the ganache to set completely before enjoying (about 10 minutes in the fridge or 30 minutes at room temperature).
Expert Tip👉 When storing cookies, you can add a slice of bread to the container to help keep the cookies crisp.
👇 Have you seen these popular recipes? 👇
Table of contents for this sugar free cookie recipe.
The Recipe Card for Sugar Free Chocolate Thumbprint Cookies
Sugar Free Chocolate Thumbprint Cookies
Ingredients
- 1 ¾ cups Flour
- ¼ cup Unsweetened Cocoa Powder
- 1 cup Butter -softened
- 1 cup Sugar Free Powdered Sugar
- ½ cup Sugar Free Chocolate Chips
- 2 tbdp Heavy Cream
Optional- unsweetened nut milk or half and half.
Instructions
- In a small bowl, mix together the flour and the unsweetened cocoa.
- Next, in a mixer fitted with a paddle attachment on low speed,beat the butter until smooth. Then slowly and carefully add the dry ingredients from the first bowl to the mixing bowl while it is running on low.
- Stop the mixer and scrape down the sides of the bowl. Then continue to mix just until no large lumps of flour remain in the batter. At this point, the dough should come together in large crumbles. If the dough is too dry, you can mix in up to a tablespoon of unsweetened nut milk and mix until combined.
- Cover the dough an and then refrigerate it for 15 minutes.
- Line two baking sheets with parchment paper. Remove the dough from your refrigerator and use a medium sized cookie scoop to scoop out the cookies before placing them, distanced apart, on to the prepped sheets. Use the palm of your hand or bottom of a cup to then flatten the cookies, leaving enough space to make the well in the center.
- To make the well in the center of the cookies, use your thumb or a spoon. Then place the baking sheets in a freezer to chill for 15 minutes.
- Meanwhile, preheat your oven to 325. Bake the cookies for 10-12 minutes. Allow the cookies to cool completely before adding the ganache.
For the Ganache
- Place the chocolate chips in a medium sized bowl.
- In a microwave safe bowl, heat the heavy cream until it begins to bubble or steam, stopping to stir every 15 seconds.
- When the cream begins to bubble or steam, carefully pour the heated heavy cream over the chocolate chips to allow the cream to melt the chips and allow it to sit for 1 minute.
- Stir the ganache until it is smooth and the chocolate has fully melted. Use a teaspoon to distribute the ganache to each cookies, placing it into the well.
- (Optional) Add a drizzle of melted chocolate and sprinkle with flakey sea salt, over each of the cookies . Lastly, allow the ganache to set completely before enjoying (about 10 minutes in the fridge or 30 minutes at room temperature).
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Sugar Free Chocolate Thumbprint Cookies, a simple dessert or snack recipe for a crispy eggless cookie with a ganache topping.
Please see recipe post for further details on this recipe.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
