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Thumbprint Cookies with Chocolate Ganache (raw, vegan, gluten-free)

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Typically, thumbprint cookies are known as a holiday cookie, but I think it is just silly to limit our enjoyment of them to just a few months out of the year.

I don’t like “typically”

I don’t like to do things in a  typical manner.  I like to mix things up and think outside of the box… or in this case… the cookie.  Usually, thumbprint cookies are made with shortbread-like dough, but personally, I think the base can be made out of anything.  The most important part is that you have a thumb to make the thumbprint so the ooy-gooy ganache can puddle in the center of it. :)

Even though I used chocolate ganache to fill the cavity of this cookie, feel free to use any flavored jam that you like.  Just make sure that you strain any liquid from it first.  Strawberry, raspberry and apricot jams are particularly yummy with this cookie.

These cookies can be made well in advance but you need to take care when storing them.  The ganache stays fairly soft so you can’t stack them.  Even if frozen, the ganache will only firm up but not get hard.  They are just down right delicious.  I hope you enjoy this recipe.  Blessings.



Chocolate Ganache:



  1. Lets make this as easy as it can be….throw all ingredients into the food processor and mix well.
  2. Drop cookie balls onto the mesh dehydrator trays and press into the center, creating a pocket for the chocolate to sit.
  3. Dehydrate at 145 degrees for 1 hour and then reduce to 115 degrees (F) for 5-8 hours hrs.
    1. The time frame depends on how much you like it dried out.
  4. Using a piping bag or zip-lock bag, pipe the ganache into the center of each cookie.
  5. Store in an air tight container in the fridge.  The ganache will soften at room temp.

Chocolate Ganache:

  1. Place all of the ingredients in a blender and process until smooth.
  2. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
  3. Any leftover ganache can be enjoyed as a dipping sauce for apples!

The Institute of Culinary Ingredients:

  • To learn more about maple syrup by clicking (here).
  • Is agave a good choice?  Click (here).
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Is coconut butter the same as coconut oil?  Click (here) to find out.
  • Learn how to make your own raw almond butter by clicking (here).
  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.

4 thoughts on “Thumbprint Cookies with Chocolate Ganache (raw, vegan, gluten-free)

  1. Lyn :] says:

    Hi Amie Sue,

    Well these are in the dehydrator and boy if the batter is anything like the cookies :] – they are wonderful !! I finally got smart, and started making a double batch of cookies. As everyone kept having “just one, and then just one more” – poor Gene would have none for his trips!! So YUMMY – Thanks again !! :] From Happy Tummies , Happy Faces, Happy People from far away Places, Lyn :]

    • amie-sue says:

      Good thinking Lyn :) When I make the Long Haul Bars for my dad, I freeze them and then ship them. It might be a good idea to keep a portion of each of these treats and freeze them. Out of sight, out of mind and then when he is ready to hit the road, just pull them out of the freezer. Just an idea. :) I should say that the ganache frosting doesn’t freeze solid. It freezes beautifully though. Sending hugs! amie sue

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