Chocolate Thumb Prints

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

Click here to view and print the PDF version of this recipe. 

Yield: 24 cookies

Ingredients

2 ½ cups All-purpose flour
1 ½ cups Sugar, granulated
2 teaspoons Baking powder
½ teaspoon Salt
¾ cup Cocoa powder (not the dark one)
6 ½ ounces Coconut milk
½ tablespoon Vanilla extract
5 ½ ounces Coconut oil
1 cup Sanding sugar (for dipping, before baking-do not use in dough)

Chocolate Buttercream
4 ounces Non-dairy margarine
½ cup Cocoa powder
¼ cup Karo syrup, corn syrup
1 pound Sugar, powdered
½ teaspoon Vanilla
1-2 teaspoons Almond milk, as needed

Preparation

1. Blend flour, baking powder, salt, and cocoa powder. Set aside.
2. Mix sugar, coconut milk, vanilla, and coconut oil.
3. Add flour mixture to the coconut milk mixture. Mix well and scoop into small balls.
4. Roll in sanding sugar and then use your thumb to make a thumb print.
5. Bake at 350 degrees for 8-10 minutes until done. Do not over bake.
6. Allow to cool for 5 minutes and pipe chocolate buttercream in center of each cookie.
Chocolate Buttercream
1. Blend margarine, cocoa powder and Karo syrup until smooth.
2. Add powdered sugar and blend. If the mixture is stiff, drizzle 1 teaspoon of almond milk until desired consistency is reached — don’t make it too thin.
3. Add vanilla and beat until creamy.

Nutrition information

Calories: 379 Total Fat: 21 g Saturated Fat: 11 g Carbohydrate: 50 g Protein: 3 g Sodium: 206 mg Vitamin A: 0% Vitamin C: 0% Calcium: 4% Iron: 11%