gluten free vegan peanut butter chocolate thumbprint cookies
RECIPE TYPE: cookies
SERVES: 38-40 cookies
peanut butter cookies
  • 2 1/4 cups Sarah's gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1/4 cup coconut oil, melted
  • 1/4 cup So Delicious unsweetened coconut milk, room temperature
  • 3 tablespoons pure maple syrup, room temperature
  • 1 teaspoon pure vanilla extract
chocolate center
  • 1 cup dairy free chocolate chips
  • 3 tablespoons So Delicious coconut milk creamer
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside.
  3. In large bowl, cream together brown sugar, peanut butter and coconut oil. Add coconut milk, maple syrup and vanilla. Mix until blended. Add flour mixture and stir until combined.
  4. Roll tablespoon size scoops of cookie dough into balls. Place onto prepared baking sheet. Flatten dough slightly by pressing with fingers, indenting center with thumb.
  5. Bake cookies for 9-10 minutes or until golden brown. Remove from oven and allow cookies to slightly cool on baking sheet for 2-3 minutes.
  6. While still a bit warm, indent center of cookie with thumb or back of teaspoon. Place cookies on cooling rack to cool completely.
  7. To make chocolate center, place chocolate chips and creamer is small microwave-safe bowl. Microwave on low for 30 seconds. Stir and microwave an additional 20 seconds. Stir until smooth and creamy.
  8. Top each cookie with about 1 teaspoon chocolate, filling center. Allow chocolate to set for 20 minutes.
Recipe by Sarah Bakes Gluten Free at