Pecan Thumbprint Cookies with Espresso Chocolate Filling (Vegan)

By Jaymi Heimbuch
February 9, 2016, 12:27 p.m.
Thumbprint cookies with chocolate.
Thumbprint cookies with chocolate. (Photo: Jaymi Heimbuch)

About This Dish

Who doesn't love a thumbprint cookie, especially when instead of jam, the filling is chocolate with espresso beans! The chocolate and espresso pair perfectly with the hint of cinnamon and almond flavors in the cookie. These are made with pecans, however you can use walnuts, almonds, even hazelnuts — whatever you prefer! The recipe also calls for honey but you can substitute maple syrup if you're a honey-free vegan.

For the chocolate, I used Endangered Species Dark Chocolate with Espresso Beans. It has just the right amount of espresso to make it tasty without an overpowering coffee flavor, and the bar has 15 squares which is the perfect number for the amount of cookie dough this recipe makes.

Prep Time
Total Time
15 cookies
  1. Mixing bowls
  2. Baking sheet
  3. Parchment paper
  4. Measuring cups and spoons
  1. 112 cup + 2 tablespoons all-purpose flour
  2. 12 cup chopped pecans
  3. 3 tablespoons raw cane sugar
  4. 1 teaspoon baking powder
  5. 12 teaspoon ground cinnamon
  6. 14 teaspoon fine sea salt
  7. 14 cup maple syrup
  8. 2 tablespoons honey (or more maple syrup if preferred)
  9. 1 teaspoon vanilla extract
  10. 12 teaspoon almond extract
  11. 14 cup coconut oil, melted
  12. 18 cup non-dairy milk
  13. 1 bar dark chocolate with espresso beans
Cooking Directions
  1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, combine the flour, chopped pecans, sugar, baking powder, cinnamon and salt. Whisk with a fork until combined.
  3. In a medium mixing bowl, combine the maple syrup, honey, melted coconut oil, vanilla extract, almond extract, and non-dairy milk. Whisk with a fork to combine.
  4. Add the wet ingredients to the dry ingredients and stir with a fork until just combined. Don't over-mix.
  5. Roll forkfulls of dough into 15 round balls and space them evenly on the baking sheet, keeping them about 2 inches apart.
  6. Push a square of espresso chocolate into the center of each ball, pushing down until the top of the chocolate is about even with the top of the cookie dough, but taking care not to press through to the baking sheet.
  7. Place the baking sheet on the center rack of the oven and bake for 18-20 minutes, or until the cookies are golden brown.
  8. Remove the sheet from the oven and allow the cookies to cool on the sheet for about 1 minute, then transfer them to a wire rack to finish cooling.
  9. Serve and enjoy!
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